There are a great many enchilada recipes in my cookbooks and binders. I’ve lost count of how many I’ve made over the years. This is a current favorite and as if that isn’t reason enough for me to keep making it, it’s the easiest enchilada recipe I have ever made.
I usually assemble it early in the day and then just cover with foil and bake for about an hour prior to dinner, removing the foil for the last 20 minutes. That way, I don’t actually have to work right at the dinner hour. That’s a perfect dinner as far as I’m concerned.
If you’re looking for a crowd-friendly Mexican dinner, this recipe will multiply nicely. You could also try a Mexican Lasagna for another dinner you’re sure to love.
Green Chile Chicken and Black Bean Enchiladas
Ingredients
- 6 cups cooked chicken shredded or chopped into ½-inch pieces (directions for cooking raw chicken are below)
- 15.5 ounces canned black beans drained well and rinsed
- 40 ounces green chile enchilada sauce mild, medium, or hot (this is approximately 1½ 29-oz cans, you'll have extra left for topping eggs or using however you like)
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- (8-10) 9-inch flour tortillas OR about (16) 6-inch flour tortillas
- 4 cups shredded cheese I use a mixture of cheddar and Monterey jack or a Mexican cheese blend
Topping Ingredients
- sour cream
- chopped lettuce or shredded cabbage
- diced tomatoes
- sliced olives
- chopped fresh cilantro
Instructions
- Place the chopped chicken in a large mixing bowl along with the black beans, green chile sauce, garlic powder, onion powder, cumin, salt, and pepper. Stir to combine. Taste the mixture and adjust the salt and pepper, if desired. Add more enchilada sauce if necessary to make sure everything is fairly well soaked with the green chile sauce.
- Pour enough green chile sauce in the bottom of a 9x13 pan to cover it. With a tortilla in one hand and the tongs in the other, fill the tortilla with about ⅔ of a cup of the chicken and bean mixture, roll the tortilla up and place at the end of the pan.
- Repeat this with the rest of the tortillas, lining them up in the pan. When the pan is full, smother the tortillas with the remaining green chile sauce and sprinkle with the shredded cheese.
- Bake uncovered at 350°F until the cheese has melted, approx 24-26 minutes. Let stand for 10-15 minutes before serving. Top each serving with sour cream, lettuce, tomato, olives, and cilantro before serving.
Notes
To Cook Chicken In The Crockpot: Place 3 pounds of boneless skinless chicken (thighs or breasts are fine) in a crockpot. Add a cup of chicken broth and cook on medium until it is cooked through and easily shredded. Depending on the crockpot, this will take from 3-5 hours. Once the chicken is cooked, shred it with a pair of tongs.
Freezer Instructions: The pan of enchiladas can be covered tightly with foil and frozen. Thaw completely in the refrigerator prior to cooking.
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A Real Good Friend says
I am now a follower of YOUR blog and cannot wait to try out your recipes! Thank you for the support and comments to my blog. You have made my night! Thanks again! Becky
Laurie says
This looks tasty! I'll have to give it a try.