Chicken and Black Bean Enchiladas | Recipe Cart

Name: Chicken and Black Bean Enchiladas | Recipe Cart
Ingredients: 1 tablespoon olive oil; 1 small onion (diced); 2 shredded or diced cooked chicken breasts (I use leftover rotisserie chicken or 2 roasted chicken breasts without skin); 2 cups Mexican red enchilada sauce (canned or recipe on this site); 15 ounces canned black beans (rinsed and drained); 4½ ounces canned green chiles (I use hatch chiles -- you can also use fresh fire roasted chiles.); 8 ounces cheddar cheese ((or monterey jack, cheddar jack or pepper jack) shredded, divided); 1 package tortillas (8-10); sour cream; avocado; cilantro; tomato (diced); green onion (sliced); cheddar cheese (shredded); salsa

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Chicken and black bean enchiladas with flavorful sauce, diced chicken, and melted cheese. Perfect for a quick, delicious Mexican meal in under an hour.

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Ingredients

1 tablespoon olive oil
1 small onion (diced)
2 shredded or diced cooked chicken breasts (I use leftover rotisserie chicken or 2 roasted chicken breasts without skin)
2 cups Mexican red enchilada sauce (canned or recipe on this site)
15 ounces canned black beans (rinsed and drained)
4½ ounces canned green chiles (I use hatch chiles -- you can also use fresh fire roasted chiles.)
8 ounces cheddar cheese ((or monterey jack, cheddar jack or pepper jack) shredded, divided)
1 package tortillas (8-10)
sour cream
avocado
cilantro
tomato (diced)
green onion (sliced)
cheddar cheese (shredded)
salsa