Easy Chicken and Black Bean Enchiladas

Ingredients

• 2 cans (283 g each; 10 oz each)mild red enchilada sauce
• 2½ cups (about 350 g)shredded rotisserie chicken
• 1 packet (24 g; 0.85 oz)chicken taco seasoning mix
• 1 can (113 g; 4 oz)chopped green chillies
• 1 cup (about 170 g)tinned black beans, drained and rinsed
• 2 cups (about 200 g)shredded Mexican four-cheese blend
• 1 pack (232 g; 8.2 oz), 10 tortillassoft flour tortillas for tacos and fajitas
• 2 tablespoons (30 ml)thinly sliced spring onions
• 1 tablespoon (15 ml)chopped fresh coriander leaves
• 1 tub (198 g; 7 oz), if desiredMexican-style sour cream

Instructions

1. 1

   Prepare the dish

   Heat the oven to 190°C. Coat a 33 × 23 cm (13 × 9-inch), 3-quart glass baking dish with cooking spray. Spread 120 ml (½ cup) of the enchilada sauce over the base. In a medium bowl, stir together the chicken, 180 ml (¾ cup) of the sauce, taco seasoning, chillies, beans and 1 cup of the cheese.

2. 2

   Fill the tortillas

   Lay out the tortillas. Spoon 80 ml (⅓ cup) of the chicken mixture down the centre of each one, then wrap each tortilla snugly around its filling. Arrange them seam-side down in the dish. Pour over the remaining enchilada sauce and scatter on the remaining cheese.

3. 3

   Bake and serve

   Bake for 20–25 minutes, until hot throughout and the cheese has melted. Leave to stand for 5 minutes, then sprinkle with the spring onions and coriander. Add sour cream on top if desired.

What are chicken and black bean enchiladas?

Enchiladas are a Mexican dish made by wrapping a filling in tortillas and serving them with sauce. This version uses flour tortillas, shredded chicken and black beans, then bakes everything under red enchilada sauce and cheese.

Rotisserie chicken makes the filling quick to assemble, while the beans add a hearty, soft contrast. Mild chillies and taco seasoning bring flavour without making the dish depend on a long cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 22g protein, 35g carbs, 16g fat.

The tortillas and black beans provide most of the carbohydrates, while the cheese and sour cream contribute much of the fat. Chicken and cheese supply most of the protein; a side of fresh vegetables can balance the meal with extra produce.

The filling ingredients

Chicken: Shredded cooked rotisserie chicken is ready to mix straight into the filling. Pull it into small, even pieces so it is easy to portion down the tortillas.

Black beans: Drain and rinse them before adding; excess liquid can make the filling watery. Their soft texture pairs well with the chicken and melted cheese.

Seasoning and chillies: Taco seasoning and chopped green chillies flavour the filling in one step. The recipe uses mild red enchilada sauce, so the result is savoury rather than especially hot.

How to roll them neatly

Portion: Use about 80 ml (⅓ cup) of filling per tortilla and keep it in a strip down the centre. This leaves enough room at the edges to wrap the tortilla around it.

Seam: Place each rolled tortilla seam-side down in the baking dish. The close arrangement and the sauce on top help keep the rolls in place as they bake.

Sauce and cheese layers

Base: A thin layer of enchilada sauce under the rolls helps coat the bottom of the dish and keeps the tortillas from sitting directly on the glass.

Top: Cover the rolls with the remaining sauce before adding the cheese. This gives the tortillas and filling moisture as they heat, while the cheese melts over the surface.

When they are ready

Bake at 190°C for 20–25 minutes, following the recipe’s timing rather than waiting for a dark crust. The enchiladas are ready when they are hot and the cheese has melted.

Rest them for 5 minutes before serving. This brief pause lets the filling settle, making the rolls easier to lift from the dish.

Serving ideas

Spring onions and coriander go on after baking, adding a fresh finish to the rich, saucy filling. Add the Mexican-style sour cream at the table or spoon it over just before serving.

For a more rounded plate, serve with a crisp green salad or extra vegetables. The enchiladas are substantial on their own, so a light, fresh side works well.

Recipe notes & tips

• Drain and rinse the black beans well so their liquid does not loosen the filling.
• Spread the first portion of sauce evenly across the base of the baking dish.
• Keep the filling in a central strip to make each tortilla easier to wrap.
• Arrange the rolls seam-side down so they stay closed during baking.
• Let the dish stand for the full 5 minutes before serving.
• Add the spring onions and coriander after baking to keep their fresh flavour.

Variations

• Add sweetcorn: Stir drained sweetcorn into the chicken and bean filling.
• Use a hotter sauce: Swap the mild red enchilada sauce for a spicier version.
• Change the cheese: Use another good-melting shredded cheese blend.
• Add extra vegetables: Mix finely diced peppers into the filling.
• Make it meat-free: Replace the chicken with extra black beans and vegetables.

Common mistakes to avoid

• Wet beans: Drain and rinse them thoroughly so excess liquid does not make the filling loose.
• Overfilled tortillas: Measure about ⅓ cup of filling per tortilla so the rolls can close.
• Loose rolls: Wrap the tortillas tightly and place them seam-side down in the dish.
• Uneven coverage: Spread sauce over the base and across the tops of the rolls before baking.
• Skipping the rest: Leave the dish for 5 minutes after baking to make serving easier.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout in the oven or microwave; add a little sauce if the tortillas seem dry.

Frequently asked questions