These shredded chicken black bean enchiladas stuff soft tortillas with juicy rotisserie chicken, melted cheese, black beans, and sauteed peppers, then bake under red sauce until the edges bubble and the cheese turns golden.
Rotisserie chicken does most of the work, so there is no poaching or shredding from scratch. You stir the filling in one bowl, roll, sauce, and bake. The pan can even be assembled a day ahead for a calm weeknight.
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Why This Shredded Chicken Black Bean Enchiladas Recipe Works
Store bought rotisserie chicken saves time. The meat is already seasoned and tender, so it shreds in seconds and gives the filling a savory base without any extra cooking.
Black beans and peppers bulk up the filling. They add fiber, color, and a gentle sweetness, which stretches the chicken so each enchilada feels full and satisfying.
A covered start keeps the tortillas soft. Baking under foil steams the filling and sauce together, then a short uncovered finish browns the cheese and thickens the top.
Ingredients for Shredded Chicken Black Bean Enchiladas
- You need three cups of shredded rotisserie chicken, two cups of shredded cheese, one can of red enchilada sauce, eight flour tortillas, one cup of black beans, and one cup of sliced bell peppers.
- A tablespoon of oil softens the peppers in the skillet, and the cheese is divided so some goes inside the rolls and the rest melts on top.
Rotisserie chicken: Pull the meat from the bones and shred it finely. Canned chicken or leftover shredded turkey also works in a pinch.
Cheese: Cheddar, Monterey Jack, or a taco blend all melt well. Shred it yourself for the smoothest, creamiest result.
Enchilada sauce: Red sauce suits this filling, and you can use store bought or homemade. Use half in the filling and the rest on top.
Black beans: Drain and rinse the beans so the filling stays thick instead of watery, and the flavor tastes cleaner.
Peppers: Saute sliced bell peppers until soft before mixing, since raw peppers release water and can thin the filling.
How to Make Shredded Chicken Black Bean Enchiladas
1. Heat the oven. Heat the oven to 350 degrees F and lightly oil a nine by thirteen inch baking dish so the enchiladas do not stick.
2. Saute the peppers. Cook the sliced peppers in a tablespoon of oil over medium heat for about five minutes until soft and lightly browned.
3. Mix the filling. Combine the chicken, one and a half cups of the cheese, the black beans, the peppers, and half of the enchilada sauce in a large bowl.
4. Fill and roll. Spoon the filling down the center of each tortilla, roll it up, and set it seam side down in the dish.
5. Sauce and cover. Pour the remaining sauce over the rolls, scatter the last half cup of cheese on top, and cover the dish with foil.
6. Bake and rest. Bake covered for twenty minutes, then uncover and bake ten minutes more until bubbly. Rest five minutes before serving.
How to Serve Shredded Chicken Black Bean Enchiladas
Serve the enchiladas hot with sour cream, sliced avocado, and chopped cilantro. Cilantro lime rice and homemade corn salsa are natural partners, white queso dip suits a bigger spread, and Mexican street corn salad adds a fresh side.
How to Store and Reheat Shredded Chicken Black Bean Enchiladas
Cool the enchiladas within two hours and refrigerate them covered for three to four days. Freeze the baked pan or single portions for up to two months and thaw in the refrigerator overnight. Reheat until the center reaches 165 F, covering the dish so the tortillas stay soft.
Tips and Variations for Shredded Chicken Black Bean Enchiladas
Flag the allergens. Cheese contains milk and flour tortillas contain wheat, and some enchilada sauces include other additives, so check labels.
Handle the chicken safely. Remove the meat from the rotisserie chicken promptly and refrigerate leftovers within two hours of purchase.
Cook the peppers first. Raw peppers release water in the oven, so sauteing keeps the filling thick.
Warm the tortillas. Microwave them for fifteen seconds under a damp towel, or fry briefly in oil, so they roll without cracking.
Prepare ahead. Assemble the pan up to one day ahead, keep it covered in the refrigerator, and add ten minutes to the baking time.
Switch the tortillas. Corn tortillas work too, though they should be softened in oil first to prevent splitting.
Add heat. Stir diced green chilies or sliced jalapenos into the filling for more heat, and wear gloves when handling hot peppers.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe chilling and reheating.
Frequently Asked Questions About Shredded Chicken Black Bean Enchiladas
How long do shredded chicken black bean enchiladas bake?
Bake covered for twenty minutes at 350 degrees F, then uncovered for ten more, until the sauce bubbles and the cheese browns.
Can I freeze shredded chicken black bean enchiladas?
Yes. Cool the pan completely, wrap it tightly, and freeze for up to two months. Thaw in the refrigerator before reheating.
Can I make shredded chicken black bean enchiladas ahead of time?
Yes. Assemble the pan, cover it, and refrigerate for up to one day before baking, adding a few extra minutes to the time.
Can I use corn tortillas instead?
Yes. Warm them in oil or the microwave first so they bend without breaking.
What if I do not have a rotisserie chicken?
Poach or bake two chicken breasts, then shred them. About three cups of shredded meat is the right amount.
Shredded Chicken Black Bean Enchiladas
Equipment
- Baking dish
- Skillet
- Foil
- Large mixing bowl
Ingredients
Main Ingredients
- 3 cup shredded rotisserie chicken about one small chicken
- 2 cup shredded cheddar or taco blend cheese divided
- 19 oz red enchilada sauce one can, divided
- 8 flour tortillas eight inch
- 1 cup canned black beans drained and rinsed
- 1 cup sliced bell peppers
- 1 tbsp vegetable oil for the peppers
Instructions
Cooking
- Saute. Cook the peppers in the oil until soft and heat the oven to 350 degrees F.
- Mix. Combine the chicken, one and a half cups of cheese, beans, peppers, and half the sauce.
- Roll. Fill the tortillas, roll, and place seam side down in a baking dish.
- Top. Add the remaining sauce and cheese and cover with foil.
- Bake. Bake covered twenty minutes, then uncovered ten minutes until bubbly.
