Easy Chicken and Black Bean Enchiladas

There's nothing "routine" about this enchilada recipe. With flavors that make your family go Mmmm and just 20 minutes of prep time, these Easy Chicken and Black Bean Enchiladas make getting a hearty meal on the table a breeze. Amp up the flavor with zesty Old El Paso™ Mild Red Enchilada Sauce, mild chiles and Old El Paso™ Crema Mexicana sour cream. These chicken and black bean enchiladas are ready to serve in only 50 minutes. There's so much to love about these enchiladas you'll be serving up bold flavor every week.
Prep 20 Minutes
Total Time 50 Minutes
Servings 10

Ingredient List

  • 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 1/2 cups shredded deli rotisserie chicken
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 cup canned black beans, drained, rinsed
  • 2 cups shredded Mexican 4-cheese blend
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 container (7 oz) Old El Paso™ Crema Mexicana, if desired
Recipe Continues Below


  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.
  2. Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
  3. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.

Expert Tips

  • Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce.
  • Fresh toppings like chopped tomatoes or avocados make great additions to chicken and bean enchiladas.
  • Try Shredded 3 Pepper Cheese Blend to replace Mexican Style 4 Cheese Blend for even more of a spicy kick to the chicken and black bean enchiladas.
  • These Easy Microwave Chicken Enchiladas are a quick way to serve up big flavor in record time.
  • Chicken enchiladas with beans are a family-favorite meal. Still, if not everyone at the table loves beans, we think this recipe for Easy Creamy Chicken Enchiladas will be a winner. It's got the same delicious mild enchilada sauce but skips the beans.
  • Prep this recipe in the morning and come home to an Enchilada Soup ready to go in the slow cooker. The same enchilada flavors you love, now spoonable.


  • 1 Enchilada Calories 270 (Calories from Fat 100);  Total Fat 11g (Saturated Fat 6g ,Trans Fat 0g);  Cholesterol 55mg;  Sodium 910mg;  Potassium 170mg;  Total Carbohydrate 24g (Dietary Fiber 2g ,Sugars 3g);  Protein 17g
  • % Daily Value: Vitamin A 0%;  Vitamin C 0%;  Calcium 20%;  Iron 10%
  • Exchanges: 1 Starch;  1/2 Other Carbohydrate;  1 1/2 Lean Meat;  1/2 High-Fat Meat;  1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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