Spicy Black Bean Chicken Enchiladas

This recipe for Spicy Black Bean Chicken Enchiladas is special in more ways than one. Not only are they incredible, but this is the recipe that started it all, it was the very first recipe I ever published on Whipped It Up!

I have been blogging for about a year and a half now and I am absolutely, one hundred percent in love with it. It took me a long time to get started (years, infact). I was so nervous to dive into such a huge online world that back then I really knew nothing about.

It took me weeks to decide that this recipe would be the first one for my baby blog. I remember when I finished this post, I cried. It was such an overwhelming and emotional feeling and I was SO EXCITED to have a blog of my very own!

Anyways, enough about me. Let’s talk about why we are really here… and that's for these spicy black bean chicken enchiladas. 

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These enchiladas are still one of my favourite recipes, and we make them all the time!

This is a recipe that is good for a weeknight, where you have a little time, but still want something relatively straightforward, and still absolutely delicious.

Making the enchiladas

So to start, you will need two or three chicken breasts cooked and shredded. 

Pro tip; swing into the supermarket on the way home and buy a rotisserie chicken to use for this recipe!

The Filling

Take your shredded chicken and add it into a large mixing bowl with the black beans, hot sauce, and one cup of the shredded monterey jack cheese. Stir it up, and this will be your filling for the enchiladas. 

A Note 

Any cheese will work for these enchiladas. Although I would avoid using yellow cheddar as it may make the final product greasy. If you *have* to use yellow cheddar, shred it, put it in a zip top bag, and add a tablespoon of flour. Shake it until the cheese is fully coated in the flour. This will help absorb the extra grease and your enchiladas will not be greasy!

The Sauce

In a saucepan over medium heat, melt the butter. Once the butter is melted, add the minced garlic and saute for 30 seconds, until fragrant.

Whisk the flour into the butter mixture to create a thick paste. This creates a “roux” that is used as a base thickener for the sauce.

Whisk in the chicken broth until smooth and no clumps remain. Add salt & pepper, to taste and bring to a boil over medium-low heat, continue stirring until thickened and boiling. 

Once the sauce has thickened, remove it from the heat. Stir in the greek yogurt, green chilies and set aside. 

Assembling the Enchiladas

On a large surface, lay out all 8 flour tortillas. Evenly fill the tortillas with the prepared filling mixture. Gently roll the tortillas up and place seam side down into a lightly greased 9”x13” baking dish.

Pour the prepared sauce over top of the Enchiladas in the casserole dish. Spread the sauce out with the back of a spoon to make sure the enchiladas are completely covered.

Sprinkle the enchiladas with the remaining 2 cups of cheese and bake for 20-25 minutes. Or until cheese is completely melted, and sauce is bubbling. 

Sprinkle diced scallions on top, if desired and let the enchiladas cool for 5-10 minutes before serving. 

There you have it. A delicious family friendly recipe, ready in under an hour!

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If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.

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Spicy Black Bean Chicken Enchiladas

Yield: 4 Servings

Quick and Easy Weeknight Dinner 

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Ingredients

• 8 Large Flour Tortillas
• ¼ cup Scallions , diced

Filling

• 2 Chicken Breasts, cooked and shredded
• 1 can Black Beans, strained and rinsed
• 3 cups Monterey Jack Cheese, shredded and divided
• ¼ cup Hot Sauce

Sauce

• 3 tablespoon Butter, melted
• 2 cloves of Garlic, minced
• 3 tablespoon Flour
• 2 cups Chicken Broth
• Salt & Pepper, to taste
• 1 cup 0% Greek Yogurt
• ¼ cup Diced Green Chilis

Instructions

1. Preheat oven to 350° F and lightly grease a 9x13 casserole dish

The Filling

1. In a large bowl, combine the shredded chicken, black beans, 1 cup of Monterey Jack Cheese, and Hot Sauce. Stir to combine, and set aside.

The Sauce

1. In a saucepan over medium heat, melt the butter. Once the butter is melted, add the minced garlic and saute for 30 seconds, until fragrant.
2. Whisk the flour into the butter mixture to create a thick paste. This creates a “roux” that is used as a base thickener for the sauce.
3. Whisk in the chicken broth until smooth and no clumps remain. Add salt & pepper, to taste and bring to a boil over medium-low heat, continue stirring until thickened and boiling.
4. Once the sauce has thickened, remove it from the heat. Stir in the greek yogurt and green chilies, and set aside.

Assembling the Enchiladas

1. On a large surface, lay out all 8 flour tortillas. Evenly fill the tortillas with the prepared filling mixture. Gently roll the tortillas up and place seam side down into a lightly greased 9”x13” casserole dish.
2. Pour the prepared sauce over top of the Enchiladas in the casserole dish. Spread the sauce out with the back of a spoon to make sure the enchiladas are completely covered. Sprinkle the enchiladas with the remaining 2 cups of cheese and bake for 20-25 minutes. Or until cheese is completely melted, and sauce is bubbling.
3. Sprinkle diced scallions on top, if desired and let the enchiladas cool for 5-10 minutes before serving.

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Spicy Black Bean Chicken Enchiladas was updated on February 26, 2020.