Oct 17 10
by cara
at 2:22 PM
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Chicken and Black Bean Enchiladas

Before today, if you searched this blog for “enchiladas” you would have come up empty-handed.  Even though I adore enchiladas (especially Classic Tex Mex from Chuy’s) I’ve had trouble cooking them at home with any success.  Flour tortillas seem to turn gummy no matter what I do, the sauces have never been to my liking, and the fillings were all mediocre.

But I keep trying.  I only use corn tortillas now, and I prefer homemade sauces to canned.

And I think I’ve finally found some enchiladas that we love!  I normally prefer smooth sauces, but the flavor of this simple homemade sauce is great, thanks to the fire roasted tomatoes, fresh cilantro and LOTS of garlic.  I also enjoy the addition of black beans in the filling instead of just meat.  The meat can be either chicken or ground beef, and I’ve included the ground beef variation at the bottom of the recipe.  (I first made this recipe with ground beef, and these enchiladas are yummy either way!)

Chicken and Black Bean Enchiladas

adapted from Parents Magazine, March 2010


  • 2 tsp. olive oil
  • 1 small yellow onion, chopped
  • 1 Tbs. chopped garlic
  • 1 14 oz can diced fire-roasted tomatoes
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • Pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups shredded chicken (I used Crock Pot Mexican Chicken)
  • 1 15 oz can black beans, rinsed and drained
  • 8-10 corn tortillas
  • 1 1/4 cups cheddar or Mexican blend cheese, divided

Preheat oven to 350 degrees F.

Heat oil in a large nonstick skillet.  Add onion and cook for about 5 minutes, or until softened.  Add garlic and cook for 1 minute longer, but don’t allow garlic to brown.  Add the tomatoes, coriander, cumin, oregano, and pepper; cook for a few minutes longer.  The finished sauce will be a bit chunky.  Stir in cilantro.

Meanwhile, stir together chicken, beans and 3/4 cup of the cheese.  Season with garlic salt and cumin if desired.  Warm the tortillas in the microwave (wrapped in a damp paper towel) for about 30 seconds to make them easier to roll.  Spread 1/2 cup of sauce into a rectangular baking dish.  Divide the chicken mixture among the tortillas.  Fold over tortilla sides, place seam side down in the baking dish.  Pour the remaining sauce on top and bake uncovered, about 15 minutes.  Sprinkle on remaining cheese, and bake another 5 minutes or until cheese is melted.

Ground Beef Variation: Cook 1/2 pound ground beef until browned.  Stir together ground beef, beans and 3/4 cup of cheese and proceed with recipe as directed above.

Do you make enchiladas at home?

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  1. Okay, I’m drooling over this recipe and the Mexican chicken. I must make this combination of meals in my house, and soon!

  2. Wow, mouth is watering as I type. I am going to throw this recipe in with cooking experiment.

  3. These enchiladas sound amazing! I’m going to try them this week with my leftover crockpot carnitas. I can’t wait!!

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