Chicken and Black Bean Enchiladas

Dinner

Jan 27

Warm, comforting, and deeply satisfying, these chicken and black bean enchiladas are the kind of dinner that feels like a reliable weeknight win. Tender shredded chicken and hearty black beans come together under a blanket of rich, gently spiced enchilada sauce, all baked until bubbling and irresistibly cozy.

Chicken and Black Bean Enchiladas

Servings: 8 servings

Prep Time: 10 min

Cook Time: 25 min

Print the Recipe

1 cup (250 mL) cottage cheese or Greek yogurt
1 can (10 oz./296 mL) red enchilada sauce
2 tbsp (30 mL) Southwestern Seasoning Mix, divided
4 cups (1 L) cooked and shredded chicken (about 1 rotisserie chicken)
2 cans (4 oz./118 mL each) diced green chiles
1 can (15.5 oz./398 mL) black beans, drained and rinsed
8 oz. (250 g) cheddar cheese, grated (2 cups/500 mL), divided
Oil for greasing
8 8" (20-cm) low-carb tortillas
Optional Toppings:
- Avocado
- Pico de gallo
- Sour cream
- Cilantro

Preheat the oven: Set to 425°F (220°C). In a blender, combine cottage cheese, enchilada sauce, and 1 tbsp (15 mL) of the seasoning mix. Blend until smooth.
Mix the filling: In a large bowl, combine the chicken, green chiles, black beans, ¼ cup (60 mL) of the blended sauce, half of the cheese, and the remaining seasoning.
Prepare the baking dish: Spread ¼ cup (60 mL) of the blended sauce on the bottom of a greased 9" x 13" (23-cm x 33-cm) pan.
Assemble the enchiladas: Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the prepared pan.
Top and bake: Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top. Bake uncovered for 20–25 minutes, or until bubbling and the cheese is melted.
Serve: Garnish with avocado, pico de gallo, sour cream, or cilantro as desired.