These Chicken and Black Bean Enchiladas are delicious, filling, and easy to make! They are a great way to utilize rotisserie chicken or leftover turkey — yes, TURKEY! These can be chicken OR turkey black bean enchiladas! 

 

 

Not only is this a great recipe to use up leftover meat, but it freezes and reheats well also. That’s a triple win in my book. You can’t beat the ease of prep and tasty flavor that you get with this black bean enchilada recipe. 

And in case the idea of leftover utilizing, freezer friendly, and quick preparation isn’t enough to sell you on these non-traditional black bean enchilada casserole, it’s also KID APPROVED! In my house full of picky eaters, that’s an award all on its own. 

 

 

What is in chicken enchiladas?

For these simple black bean enchiladas, you will need the following ingredients: 

• Black Beans & Rice Mix – part of what makes this recipe so quick and easy is that you don’t have to prepare each individual component. We love the Zatarains bean and rice mix, but feel free to use your favorite! 
• Shredded chicken or turkey – this recipe is perfect for rotisserie chickens or leftover turkeys. But you can also boil/steam/slow cook chicken breasts and shred them! 
• Diced green chilies – a can of green chilies adds a lot of flavor and subtle heat (if you pick a hot blend). 
• Corn – using a drained can of corn keeps this recipe quick and simple. Feel free to sub for 1.5 cups frozen corn kernels! 
• Cream of chicken soup – I think one of the best things about this recipe is that you can make it with canned and shelf stable pantry staples — all you need to add is the meat! 
• Sour cream – sour cream adds a bit of zip and irresistible creaminess to your enchiladas. 
• Sharp Cheddar cheese – feel free to sub with a Mexican blend or a milder cheddar! 
• Flour tortillas – flour tortillas are going to hold up a little better to freezing and reheating than their corn counterparts do. 
• Mozzarella cheese – again, you can use a Mexican blend or cheddar varieties if you prefer! 

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That’s all you need to make these tasty chicken, black beans and rice chicken enchiladas! This recipe is great because not only is it a way to use up leftover turkey or chicken, but you can also throw it together using ingredients typically found in your pantry or fridge. 

 

 

How to make chicken and black bean enchiladas?

1. Prepare black beans and rice.
2. Mix in chicken, green chilies, and corn.
3. Combine cream of chicken, sour cream, and cheddar cheese separately. 
4. Prepare dish and enchiladas.  
5. Bake & Enjoy! 

 

 

Can I make chicken and black bean enchiladas ahead of time?

Yes, this recipe is great for assembling earlier in the day for cooking later OR for freezing! I prefer to make an 8×8 pan for now and an 8×8 pan for the freezer. 

If you’re making this recipe earlier in the day, simply store it in the fridge until you’re ready to bake it. For freezing and thawing directions, see the section below. 

 

 

Can you freeze chicken enchiladas?

Absolutely, you can freeze these chicken black bean enchiladas! If you’re planning to freeze, prepare the enchiladas in a disposable casserole tray. Before you bake them, cover the disposable casserole tray with prepared enchiladas tightly with foil.

You can freeze these enchiladas for up to 3 months. To heat, there are two options. First, allow the casserole to thaw in the fridge for at least 24 hours and cook per the usual instructions. 

Second option: place the frozen casserole, still covered tightly with foil, directly into the oven prior to preheating. Once the oven is preheated, continue cooking (still covered) for 40 minutes. Remove the foil cover and continue cooking an additional 20 minutes, or until the casserole is bubbly and thoroughly heated. 

 

 

How to cook chicken for enchiladas?

As previously mentioned, this recipe is a great way to utilize leftover rotisserie chicken or turkey meat. If you have a hankering for these tasty enchiladas, but don’t have leftover shredded meat handy, you can also prepare chicken from frozen or thawed chicken breasts (or thighs, or whatever!)

I love prepping frozen chicken breasts for shredding in the Instant Pot, but you can also prepare them in the crock pot or stove top! 

 

 

Are chicken and black bean enchiladas healthy?

There are a lot of great things about this recipe. Chicken, rice, and black beans are all part of a healthy, balanced diet. 

That being said, this recipe uses some canned and ready-made ingredients, which tend to be high in sodium. It also has creamy components that contain fat, as well as flour tortillas, which are high-calorie. 

These black bean and rice enchiladas are filling and provide a lot of nutrients, but I wouldn’t call them a “health food.” As always, I recommend moderation! 

 

 

What to serve with chicken and black bean enchiladas?

One of the great things about casserole-style recipes is that they are an entire meal in one dish! However, you might still be looking for a little something more to serve alongside your enchiladas. 

Well, look no further! We’ve got some great ideas that will go great with your chicken and black bean enchiladas! 

• Homemade Lemonade
• Pistachio Fruit Salad
• Strawberry Spinach Salad with Poppy Seed Dressing
• Creamy Cilantro Lime Dressing
• Grape Salad
• Esquites
• Candied Carrots
• Brown Sugar and Bacon Green Beans
• Broccoli Salad
• Sautéed Apples

 

 

Whether frozen or made fresh, whether you used turkey or chicken, these Chicken and Black Bean Enchiladas are sure to satisfy the whole family! Quick and easy to make, with the option to freeze and great leftovers — this recipe is a win no matter how you look at it! 

 

Originally Posted: July 6, 2016

Photos & Text Updated: September 16, 2021

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