Chicken Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.2
  • Total Fat: 5.4 g
  • Cholesterol: 51.8 mg
  • Sodium: 553.0 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 22.5 g

View full nutritional breakdown of Chicken Black Bean Enchiladas calories by ingredient
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Even the non-dieting hubby loves these. Even the non-dieting hubby loves these.
Number of Servings: 12


    4 boneless skinless chicken breasts
    1/2 large onion; chopped
    1/2 large red bell pepper; chopped
    1/2 c. fresh cilantro; chopped
    1 tsp red pepper flakes
    2 chopped jalapenos
    2 tsp chili powder
    1 Tbsp. olive oil
    1-1/2 cans of Old El Paso Enchilada Sauce
    12 whole wheat tortilla
    Half an 8 oz. pkg of Kraft 2% sharp cheddar
    1 Can Bush's Black Beans
    1 sm. can Campbell's tomato juice from conc.
    1 frozen pkg of spinach


This makes 12 enchiladas.

1. In large saucepan, combine half of the chopped onion, the cilantro, red pepper, and half of the chopped jalapenos. Place chicken breasts on top. Pour water over so chicken is covered and can simmer. Defrost spinach and add.

2. Bring to a boil, simmer and cover for 10-15 minutes until chicken is done. Cut chicken into strips or shred with 2 forks. Drain most of the liquid out with a strainer and return everything to the large skillet. Pour almost one can of Old El Paso enchilada sauce into mix.

3. Brown remaining onion and jalapeno in the olive oil; season to taste with a little more chili powder and red pepper. Add into pan with chicken mixture.

4. Drain black beans and heat in small sauce pan with tomato juice. Slightly mash beans. When hot, add to chicken mixture. Heat everything until simmering.

5. Pre-heat oven to 350 degrees and lightly grease a pyrex dish. Arrange tortilla soft shells in pan, folded in halves, across the pan. Divide chicken mixture into tortillas. Roll each enchilada, and place seam-side down in the pan.

6. Pour remaining enchilada sauce over all of the enchiladas. Cover with tinfoil, and back for 20-25 minutes. Remove from oven, sprinkle cheese over enchiladas, and allow to cool.

We freeze them for leftovers, as well.

Number of Servings: 12

Recipe submitted by SparkPeople user MOONBUCK.

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