Chicken & Black Bean Red Enchiladas
These Chicken & Black Bean Enchiladas are a great healthy dinner idea that are very macro friendly and absolutely delicious! They have the perfect sweet/savory combination and are so hearty! I love how meaty the beans make this dish feel. These keep me full for so long! The are full of plant-based protein and are also gluten free.
You can easily make this dish vegetarian by omitting the chicken or replacing it with a substitute that fits your needs! Feel free to half this recipe if you are not meal prepping/cooking for a large crowd. If you love enchiladas like me, you will also love my Low Carb Classic Red Enchiladas.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- 28 oz. enchilada sauce (divided - keep 1/2 cup and 3/4 cup seperate) - I use the brand Siete. CLEANEST enchilada sauce you will ever find. There is absolutely no added crap in these.
- 24 oz. shredded cooked chicken - I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. Signing up through my link will be greatly appreciated! They usually have a first timer discount of 50% on your first order too! I buy their precooked protein every single week!
- 16 oz. refried black beans - I also use the brand Siete here. There are no hidden ingredients, just organic beans and organic spices.
- 1 cup fiesta style shredded cheese, or cheese of choice.
- 1/2 cup shredded pepper jack cheese, or cheese of choice.
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced yellow onion
- 28 thin corn tortillas
- Toppings of choice - I did avocado & fresh cilantro.
How To Make Them
- Preheat oven to 350°F. Grease a 9x13 inch glass pan with a little bit of olive oil spray.
- Spread ¾ cup of the enchilada sauce on the bottom of 2 9x13 inch baking pans. I used two separate dishes rather than trying to cram 28 enchiladas all in one, but it's completely up to you! Or if you ended up halfling this recipe, you are good to use just one!
- In a large bowl, mix together the chicken, beans, cheese, cilantro, onion, and enchilada sauce.
- Warm up your tortillas so they are easier to roll and to avoid them breaking (I like to microwave mine a few at a time for 15 seconds or so).
- Roll tortillas up and place seam side down in your dish. Repeat with remaining tortillas.
- Next, pour remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining 1/2 cup of shredded Colby jack and 1/2 cup of shredded pepper jack cheese. Bake for 25-30 minutes. Remove from oven and allow to cool for 10 minutes before serving.
- Garnish with avocado, cilantro, onion, etc. if desired & enjoy!
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! These reheat so well and honestly taste even better the next day.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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These Chicken & Black Bean Enchiladas are a great healthy dinner idea that are very macro friendly and absolutely delicious! They have the perfect sweet/savory combination and are so hearty! I love how meaty the beans make this dish feel. These keep me full for so long! The are full of plant-based protein and are also gluten free.
- 28 oz enchilada sauce (I use the red enchilada sauce by Siete.)
- 24 oz chicken (shredded & cooked. You can buy precooked & shredded chicken from trifecta!)
- 16 oz black beans (refried. I also use the brand Siete)
- 1 cup fiesta cheese (shredded)
- 1/2 cup pepper jack cheese (shredded)
- 1/4 cup cilantro (fresh, chopped)
- 1/4 cup yellow onion (diced)
- 28 corn tortillas (thin)
Preheat oven to 350°F. Grease a 9x13 inch glass pan with a little bit of olive oil spray.
Spread ¾ cup of the enchilada sauce among the bottom of 2 9x13 inch baking dishes. I used two separate dishes rather than trying to cram 28 enchiladas all in one, but it's completely up to you! Or if you ended up halfling this recipe, you are good to use just one!
In a large bowl, mix together the chicken, beans, cheese, cilantro, onion, and enchilada sauce.
Warm up your tortillas so they are easier to roll and to avoid them breaking (I like to microwave mine a few at a time for 15 seconds or so).
Roll tortillas up and place seam side down in your dish. Repeat with remaining tortillas.
Next, pour remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining 1/2 cup of shredded colby jack and 1/2 cup of shredded pepper jack cheese. Bake for 25-30 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Garnish with avocado, cilantro, onion, etc. if desired & enjoy!
Servings 14
- Amount Per Serving
- Calories 233kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 2.2g12%
- Cholesterol 50.4mg17%
- Sodium 423.1mg18%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 3.5g15%
- Sugars 5g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.