Monday, April 22, 2013

Chicken & Black Bean Enchiladas

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Chicken & Black Bean Enchiladas are in the top 10 of my favorite dinners for many reasons. It's a delicious dinner that my family loves. It's easy to prepare. And it's a great way to use leftover roast chicken. If you don't' have any cooked chicken on hand, quickly grill some chicken breasts in about 10 minutes.

Chicken & Black Bean Enchiladas


  • 16 oz tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 1/2 cups homemade chicken stock
  • 2 tablespoons flour
  • 1/4 cup homemade chicken stock
  • 2 cups chopped or shredded cooked chicken
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 (4 oz) can diced green chilies
  • your favorite shredded cheddar cheese
  • 8 (8 inch) flour tortillas


1. In a large sauce pan, combine tomato sauce, chili powder, oregano, cumin and 1 1/2 cups chicken stock. Stir well and bring to a boil.

2. Stir together the flour and 1/4 cup of chicken stock until smooth. Add to the tomato mixture, stirring continuously until blended. Reduce heat and simmer for 5 minutes.

3. In a bowl, combine the chicken, black beans, and green chilies.

4. To assemble the enchiladas: Preheat oven to 350 degrees. Spray a 13 X 9 baking dish with non-stick spray. Spoon 1/3 cup of chicken mixture on each tortilla and top with about 1 tablespoon of cheese. Roll up and place the tortillas seam side down in the pan. Cover with the enchilada sauce and sprinkle with shredded cheese.

5. Bake for 30 minutes or until bubbly.

6. Serve with sour cream, guacamole, and/or your favorite salsa.

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  1. These look delicious!

    Adding you to my blogroll and to my RSS feed as well. I love being frugal and finding all sorts of ways to save money is quite the adventure!

  2. Yum! I make my own version of these all the time...but I think I'll try yours too!

  3. oh wow, this sounds so great...have to try this...Son and I would eat it like mad, I think even hubby would like it.

    Happy Saturday Sharefest


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