Description

A lighter take on classic chicken enchiladas, made with tender shredded chicken, black beans, warm spices, and a flavorful enchilada sauce. Easy to assemble, ideal for weeknights, and naturally satisfying.

Ingredients

2 large boneless skinless chicken breasts, cooked and shredded (about 2 cups)

1 medium yellow onion, finely chopped

2 garlic cloves, minced

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

1 can (4 oz) diced green chilies

1 can (15 oz) enchilada sauce, divided

1/4 cup low-sodium chicken broth

1 teaspoon low-sodium taco seasoning

1/3 cup fresh cilantro, chopped

2 cups grated cheddar or Tex-Mex cheese

8 large (10-inch) whole wheat or flour tortillas

1/2 tablespoon oil for sautéing

Cooking spray

Optional toppings: cilantro, green onion, avocado, sour cream

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Instructions

Preheat oven to 400°F and lightly coat a 9×13 baking dish with cooking spray.
Heat a large nonstick skillet over medium heat and add the oil. Cook the onion and garlic for 4–5 minutes until softened.
Add the shredded chicken, black beans, green chilies, 1/4 cup enchilada sauce, chicken broth, taco seasoning, and cilantro. Stir and simmer for 2 minutes.
Place about 1/2 cup of the filling along one end of each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolls. Sprinkle with cheese.
Cover the dish tightly with foil. Bake for 25 minutes or until hot and the cheese is melted.
Rest for 5–10 minutes before serving with your preferred toppings.

Notes

If the filling seems too dry, add an extra splash of broth.
For spicier enchiladas, use a medium or hot enchilada sauce or add finely diced jalapeños to the filling.
If you have leftover filling, scatter it around the enchiladas before baking.
Homemade chicken works best, but rotisserie chicken is an excellent shortcut.

Prep Time: 30 min
Cook Time: 30 min