Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Black Bean Chicken Enchiladas
Hearty rolled tortillas filled with spiced chicken, black beans, and bacon, baked in picante sauce and melted Monterey Jack.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Cut the chicken into thin julienne strips. In a large skillet, cook the bacon until crisp, then remove and crumble, reserving about 2 Tbsp of the drippings in the skillet.
- 2
Saute the chicken and garlic in the reserved drippings over medium heat until the chicken is opaque. Add 1/2 cup of the picante sauce, the black beans, red bell pepper, cumin, and salt. Simmer 7 to 8 minutes, until thickened.
- 3
Stir in the green onions and crumbled bacon.
- 4
Top each tortilla with about 1/4 cup of the chicken mixture and 1 Tbsp of the cheese. Roll up and place seam-side down in a baking dish.
- 5
Top the enchiladas with the remaining 1 cup of picante sauce. Bake at 350°F (175°C) for 15 minutes.
- 6
Sprinkle with the remaining cheese and bake 3 minutes more, until melted. Serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving460
Calories
41 g
Protein
30 g
Carbs
18 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Enchiladas trace back to Mexican home cooking, where corn tortillas were rolled around fillings and bathed in chili sauce, a tradition documented since the early days of Mexico City street food. This version is a hearty Tex-Mex adaptation that stretches the chicken with black beans for a fuller, more economical filling. It is a make-ahead casserole built for feeding a family and pleasing a crowd.
Listahan note
This version bulks the filling with black beans so a little chicken goes far, and sauces the tortillas generously so they bake tender rather than dry. It is a weeknight-friendly take on a comforting classic.
Technique cues
- Warm and lightly fry or steam the tortillas before rolling so they bend without cracking.
- Sauce the bottom of the dish and the tops of the rolls so the tortillas stay moist and do not turn leathery.
- Drain the black beans well and dry the filling so the enchiladas set up rather than weeping liquid as they bake.
Kitchen flow
- Parallel prep
- Shred the chicken, drain the beans, and grate the cheese while the oven preheats and the sauce warms.
- Make-ahead
- Assemble the whole pan a day ahead and refrigerate, adding a few minutes to the bake time.
- Leftover move
- Chop leftover enchiladas into a skillet hash with eggs for a hearty breakfast.
- Cleanup rhythm
- Line the dish and warm the tortillas on a dry comal so the prep and the bake leave little to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked shredded chicken
protein filling
Purpose: Shredded chicken gives the enchiladas their savory heart.
Handling: Shred and season so it is flavorful on its own before rolling.
Adaptation: Rotisserie chicken is the fastest source; leftover turkey works too.
black beans
hearty extender
Purpose: Beans stretch the filling, add fiber, and keep the dish satisfying.
Handling: Drain, rinse, and pat dry so they do not water down the filling.
Adaptation: Pinto beans work just as well.
corn tortillas
wrapper
Purpose: Corn tortillas are traditional and stand up to the sauce better than flour.
Handling: Warm until pliable so they roll without splitting.
Adaptation: Flour tortillas give a softer roll for those who prefer them.
enchilada or red chili sauce
defining sauce
Purpose: The chili sauce bathes the rolls and carries the dish's flavor.
Handling: Use enough to coat the bottom and tops generously.
Adaptation: Green tomatillo sauce makes a tangier verde version.
shredded cheese
melting top
Purpose: Melted cheese binds the dish and gives the golden, bubbling finish.
Handling: Grate fresh and scatter over the top before baking.
Adaptation: Dairy-free shredded cheese melts acceptably for a lactose-free option.
Technique notes
- Dip each tortilla in warm sauce before filling for a softer, more flavorful roll.
- Pack the rolls snug in the dish so they hold their shape and stay moist.
- Reserve some cheese and fresh cilantro for the top after baking so it looks and tastes fresh.
Ingredient swaps
- Gluten-free direction
- Use certified corn tortillas and a gluten-free enchilada sauce.
- Dairy-free option
- Use dairy-free cheese and skip any sour cream, finishing with avocado instead.
- Vegetarian direction
- Replace the chicken with extra beans, roasted sweet potato, or sauteed peppers.
Serve alongside
- Cilantro-lime rice
- Mexican street corn salad
- Shredded cabbage slaw with lime
- Horchata
- Agua fresca de jamaica
- Mexican lager with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to four days in an airtight container or covered dish. Reheat covered at 350F until hot through, or microwave individual portions. The assembled or baked dish freezes well for up to two months; thaw overnight before reheating.
Equipment
- Nine-by-thirteen baking dish
- Comal or skillet for warming tortillas
- Box grater
- Tongs
Make this household-aware
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Plan it in Listahan
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