Spicy Chicken and Black Bean Enchiladas
Updated Sep 23, 2025
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Some kick, how much depends a bit on your poblanos.
The “What’s for dinner?” question moment in any family is a bit of a high-tension moment. The answer may elicit enthusiasm – and it may elicit groans. Believe me when I say I have had my share of both, especially when I am testing recipes that aren’t designed to be sure-fire kid pleasers (because gee whiz, how would things ever evolve, right? They aren’t discovering cod on their own, I can tell you that.)
But there are days when I’m gunning for that question to be asked, just waiting with quiet gleeful anticipation, because I know the answer will be greeted with happiness (or really, I know the answer won’t be greeted with complaints, which in my house can be the equivalent of happiness, at least for me). Enchiladas are one of those surefire winners. Just no whining at all.
What's In This Post?
I’ve made a number of versions of chicken enchiladas in my day, and I will no doubt make a lot more. This recipe is similar to one I made on our new Craftsy Unlimited Cooking show, Real Life Cooking, which I host with Robin Miller, who you may know from her bountiful cookbook oeuvre, and her show on Food Network several years back. Let’s just say she and I are having some fun cooking and talking bluntly about the realities of family cooking. I hope you’ll tune in ( you can check it out with a 7-day free trial, so no commitment).
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Serve these Spicy Chicken and Black Bean Enchiladas with Easy Homemade Guacamole, Pico de Gallo, or, if you want to get adventurous, try making Pineapple Mint Jalapeño Salsa.
Black Bean Enchiladas With Spicy Chicken Ingredients
- Vegetable or canola oil – For cooking.
- Onion and garlic– The sweet and savory aromatic base for the sauce.
- Poblano peppers – Poblano peppers are a key ingredient in Mexican cooking. They add a nice, mellow, earthy flavor with a subtle kick.
- Chili powder, cumin, and dried oregano – These spices offer earthy, herbaceous, and spicy flavors.
- Pureed chipotles in adobo sauce – The secret weapon for the most amazing smoky and spicy flavors.
- Chicken broth – For a depth of flavor, and helps with achieving the perfect consistency.
- Canned tomato sauce – For rich tomato flavors.
- Shredded chicken – This is the perfect place to use leftover cooked chicken or a rotisserie chicken.
- Black beans – Black beans are soft, creamy, and mild. Pinto beans make a good alternative.
- Shredded cheddar cheese – Cheddar adds a great, sharp flavor.
- Corn tortillas – Corn tortillas are the traditional tortilla used in Mexican enchiladas.
- Salsa and sour cream – To serve.
- Fresh cilantro leaves – Offers a fresh finish.
Variations
If you are looking to sneak some more vegetables in, try adding spinach or kale. You can mix them in with the filling mixture.
Using Leftover Chicken
This is the recipe I made to show how to use up leftover chicken, which is always a needed thing in my house. When I am cooking chicken, I make intentional leftovers, because I know I’ll need extra chicken during the week to whip up these, or a chicken noodle soup, or a chicken salad, or what have you. And by the way, yes, of course, you can make these with rotisserie chicken. I do it all the time. Love me a nice rotisserie chicken, I do I do.
How to Make Spicy Chicken and Black Bean Enchiladas
- Preheat the oven to 350 F. Coat a 13 x 9-inch baking dish with cooking spray.
- Make the sauce: In a large skillet over medium heat, heat the oil and sauté the onion, poblano peppers, and garlic for about 4 minutes. Stir in the chili powder, cumin, and oregano, followed by the chipotle puree, chicken broth, and tomato sauce, and bring to a gentle simmer until slightly thickened.
- Make the filling: Combine the chicken, black beans, half of the sauce mixture,and half a cup of the cheddar cheese, and toss to combine.
- Warm the tortillas: In a dry, hot skillet, place one tortilla at a time for 20 to 30 seconds on each side, until warm and browned in spots. Stack them on a plate.
- Fill the enchiladas: To your tortilla, add the chicken mixture and roll it up. Repeat with all the tortillas.
- Arrange and bake: Place the enchiladas, seam side down, in the prepared dish. Pour the remaining sauce and sprinkle with the remaining cheese over the enchiladas. Bake, uncovered, for 20 minutes at 350 F. Serve the enchiladas with salsa, sour cream, and cilantro, if desired.
Storage
Store your leftover enchiladas in an airtight container in the fridge for about 4 days, or you can even freeze them for up to 3 months. When you are ready to eat your frozen enchiladas, defrost them in the fridge overnight, and then warm up in the oven at 350 F for about 15 minutes.
What to Serve with Spicy Chicken and Bean Enchiladas
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Spicy Chicken and Black Bean Enchiladas
Ingredients
- 1 tablespoon vegetable or canola oil
- 1 ½ cups chopped onion
- 1 cup chopped poblano peppers
- 5 garlic cloves (minced)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon pureed chipotles in adobo sauce
- 1 cup low-sodium chicken broth
- 1 (15-ounce) can tomato sauce
- 3 cups shredded cooked chicken (a rotisserie chicken is perfect for this)
- 1 (15.5-ounce) can black beans (rinsed and drained)
- 2 cups (about 8 ounces) shredded cheddar cheese
- 16 6-inch corn tortillas
- Salsa and sour cream (to serve)
- Fresh cilantro leaves (to serve; optional)
Instructions
- Preheat the oven to 350 F. Coat a 13 x 9-inch baking dish with cooking spray.
- Heat the oil in a large skillet over medium heat. Add the onion, poblano peppers, and garlic; sauté 4 minutes or until the onion and peppers are tender. Stir in the chili powder, cumin, and oregano. Add the chipotle puree, chicken broth, and tomato sauce and bring to a gentle simmer; cook for 5 minutes, or until slightly thickened.
- Combine the chicken and black beans in a medium bowl; add half of the sauce mixture. Add 1/2 cup of the cheddar cheese mixture to the chicken mixture. Toss to combine.
- Heat a dry skillet over high heat. Place one tortilla at a time in the skillet, for 20 to 30 seconds on each side, until warm and browned in spots. Stack them on a plate.
- Working with 1 tortilla at a time, place it on a flat work surface and spoon a generous 1/4 cup of the chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat the procedure with the remaining tortillas.
- Arrange the enchiladas, seam side down, in the prepared dish (you may need to wiggle that last one into a corner. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake, uncovered, for 20 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Serve the enchiladas with salsa, sour cream, and cilantro, if desired.
I’m not sure what my family enjoys more, the beer can chicken for Sunday dinner or the black bean chicken enchiladas on Taco Tuesday. Either way, it’s a fantastic food week and that homemade enchilada sauce? I make a double batch so I can keep some in the freezer for enchilada emergencies.
Delicious. Very flavorful!