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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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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.