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Cheesy Chicken Enchiladas with Black Beans are a beloved dish that combines comforting flavors and satisfying textures, making them a go-to option for weeknight dinners and festive gatherings alike. This recipe showcases the delightful blend of shredded chicken, black beans, and gooey cheese, all wrapped in soft tortillas and baked to perfection. The beauty of this dish lies in its versatility; it can easily be adjusted to suit personal tastes or dietary preferences. With the inclusion of readily available ingredients, such as rotisserie chicken, this recipe simplifies the cooking process, allowing you to prepare a delicious meal with minimal effort. Whether you're feeding a crowd or enjoying a cozy dinner at home, these enchiladas are sure to bring joy to your table.

Cheesy Chicken Enchiladas with Black Beans

Discover the deliciousness of Cheesy Chicken Enchiladas with Black Beans, a perfect dish for any occasion. This recipe combines tender shredded chicken, hearty black beans, sweet corn, and gooey cheese, all wrapped in soft tortillas and baked to perfection. Easy to make with rotisserie chicken and customizable to your taste, these enchiladas are sure to please. Serve them with your favorite sides and garnishes for a satisfying meal that brings joy to your table.
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Ingredients
  

2 cups shredded cooked chicken (rotisserie chicken works great)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup salsa (mild or spicy, depending on preference)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

8 medium flour tortillas

2 cups shredded Mexican blend cheese (or a combination of Monterey Jack and cheddar)

1 cup sour cream

1/4 cup chopped fresh cilantro (optional for garnish)

Additional salsa for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.

      Assemble the Enchiladas: In a 9x13 inch baking dish, ladle a small amount of salsa to lightly cover the bottom. Take one tortilla and place about 1/3 cup of the chicken and black bean filling in the center. Sprinkle a tablespoon of shredded cheese on top of the filling, roll the tortilla tightly, and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

        Top with Sauce and Cheese: Once all the enchiladas are assembled, pour the remaining salsa evenly over the top. Sprinkle the remaining shredded cheese over the salsa to cover the enchiladas generously.

          Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

            Serve: Remove from the oven and let cool for 5 minutes. Top with sour cream and chopped cilantro if desired. Serve with additional salsa on the side.

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4-6 servings