Piper Cooks

menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • EBOOKS

subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • EBOOKS

×
Home » Recipes » Dinner

Chicken Enchiladas and Vegetarian Black Bean Enchiladas

Modified: Feb 23, 2024 · Published Feb 23, 2024 · by Jacqueline Piper · 2 Comments · This post may contain affiliate links. Read our privacy policy.

520 shares
jump to recipe
Enchiladas in a glass baking pan with a text title for Pinterest.
Enchiladas in a glass baking pan with a text title for Pinterest.
Enchiladas on a plate with a text title for Pinterest.

Enchiladas filled with either juicy poached chicken or black beans and corn, are rolled up corn tortillas covered in a delicious homemade smoky enchilada sauce. Whether it's a weeknight family dinner or you're hosting guests, these enchiladas are a tasty meal that'll make everyone happy.

Enchiladas in a glass baking pan on a cutting board.
Jump to:
  • Ingredients
  • Substitutions
  • Instructions
  • For the chicken enchiladas
  • For the vegetarian black bean enchiladas
  • Tips for making enchiladas
  • What to serve with enchiladas
  • Storage
  • FAQs
  • Recipe

Enchiladas are a classic dish inspired by Mexican cuisine, and my version is similar to not so authentic restaurant versions. They're delicious, satisfying, and smothered in my smoky homemade enchilada sauce.

In the recipe card, I give recipe amounts for 12 chicken enchiladas, but only 6 black bean enchiladas, but the ingredients are easy to double if you're making only black bean enchiladas.

The key to getting this recipe done quickly is to prep all the little parts first and then set up a good work area.

If you're using my recipe, you can make my enchilada sauce the day before, or while cooking the chicken.

To poach the chicken, I use the amazing David Lebovitz's directions from his Cobb Salad Recipe (that salad is fantastic also) to poach a few chicken breasts – this only takes about 20 minutes.

While both of those cook, prep the other ingredients and get ready to roll!

Enchiladas on a plate.

Ingredients

See the recipe card for exact amounts.

  • chicken: I use boneless skinless chicken breast and poach it using David Lebovitz's method because this method never fails.
  • enchilada sauce: I have my own recipe for this because it hasn't been sold in groceries store me in rural Manitoba until recently. Use your favorite enchilada sauce.
  • cheese: sharp cheddar cheese combines nicely with the enchilada sauce and sweet corn and mozzarella cheese is melty and stringy when baked. If you have access to cotija cheese, crumble that on top after cooking.
  • corn tortillas: these wrap up all of the ingredients. You can use white or yellow corn tortillas. Homemade tortillas would be fantastic (I learned how to make these from scratch and form them by hand at a cooking class in Mexico, there's nothing better tasting! I seem to only make them in the summer, store-bought tortilla are great.)
  • black beans: for protein in the vegetarian option.
  • corn: for sweetness.
  • toppings: optional toppings including sour cream or yogurt, avocado, pico de gallo, or cilantro.

Substitutions

  • tortillas: try flour tortillas instead if you prefer.
  • cheese: Experiment with different types of cheese like Monterrey Jack or Pepper Jack.
An icon with a black cast iron skillet and the word Tip in white handwritten font.

Use any precooked filling you like. Try ground beef and jalapenos.

Enchiladas in a glass baking pan on a cutting board.

Instructions

Prep Tips

  • Preheat the oven to 350°F (180°C).
  • You'll need a 9 x 13 baking dish for 12 enchiladas or a 5 x 7 baking dish for 6 enchiladas.
  • Make the enchilada sauce recipe and let it cool a bit if using.

When the enchilada sauce is ready, let it cool a bit before using.

I use a dinner plate to roll the tortillas on because it keeps the sauce from getting everywhere. This part can get messy.

For the chicken enchiladas

To poach the chicken

  1. Add the chicken to a saucepan with salted water, high enough so it will cover the chicken.
  2. Bring the water to a boil, add the chicken breasts and then add a lid and remove the pan from heat.
  3. Set aside for 15 minutes or until the chicken is cooked.

To make the chicken enchiladas

  1. Shred the chicken using two forks or by hand.
  2. Mix the shredded chicken with the corn and beans.
  3. Dip each tortilla in the enchilada sauce and then place it on surface or plate to fill. (Or use a spoon or pastry brush to spread sauce on the tortilla.)
  4. Add the chicken and the cheese.
  5. Roll the tortilla and place it in the baking dish.
  6. Repeat for all tortillas.
  7. Top with enchilada sauce and sprinkle with cheese.
  8. Bake for 20-25 minutes or until the enchiladas are hot all the way through and the cheese is melty and bubbling.

For the vegetarian black bean enchiladas

  1. Mix together the corn and beans.
  2. Dip each tortilla in the enchilada sauce and then place it on surface or plate to fill.
  3. Add the corn and beans, and the cheese.
  4. Roll the tortilla and place it in the baking dish.
  5. Repeat for all tortillas.
  6. Top with enchilada sauce and sprinkle with cheese.
  7. Bake for 20-25 minutes or until the enchiladas are hot all the way through and the cheese is melty and bubbling.
Enchiladas in a glass baking pan.

Tips for making enchiladas

  • Have everything ready and measured when you begin rolling the enchiladas.
  • Topping the enchiladas with extra sauce before baking them helps prevent them from drying out in the oven.
  • Customize the fillings with your favorite ingredients.

What to serve with enchiladas

I like to pair these enchiladas with Spanish Style Cauliflower Rice. You could pair it with steamed rice or this southwest corn salad. If you love enchiladas, try these Enchiladas Verdes with chicken and a tomatillo salsa.

Storage

Store leftover enchiladas in the fridge in an airtight container for about 3 days. Reheat gently in the microwave.

Enchiladas on a plate.

FAQs

Are the enchiladas spicy?

No this recipe isn't spicy. Try using a spicy enchilada sauce or jalapenos in the filling for spicy enchiladas.

Recipe

Enchiladas on a plate.
5 from 1 vote

Chicken or Black Bean Enchiladas

Author : Jacqueline Piper
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 12
Easy chicken or black bean enchiladas for a quick weeknight meal with homemade smoky enchilada sauce.
RATE PRINT PIN SAVE Saved!

Ingredients
  

Chicken Enchiladas

  • 2 chicken breast 4 oz each, poached
  • ½ cup corn
  • ½ cup black beans
  • 12 corn tortillas
  • 3 cups shredded cheddar I mix mozza and cheddar
  • sour cream and cilantro for garnish optional
  • 1 recipe enchilada sauce

Vegetarian Black Bean Enchiladas

  • ½ cup corn
  • ½ cup black beans
  • 6 corn tortillas
  • 1 ½ cups shredded cheese I mix mozza and cheddar
  • sour cream and cilantro for garnish optional
  • ½ recipe enchilada sauce

Enchilada sauce

  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • pinch ground cinnamon
  • 2 tablespoons oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 canned chipotle pepper in adobo sauce, chopped (+ 1 teaspoon of the sauce)
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 1 cup vegetable/chicken broth
  • ½ teaspoon apple cider vinegar

Instructions

To poach the chicken

  • Add the chicken to a saucepan with salted water, high enough so it will cover the chicken.
  • Bring the water to a boil, add the chicken breasts and then add a lid and remove the pan from heat.
  • Set aside for 15 minutes or until the chicken is cooked.

To make the enchilada sauce

  • Combine all of the spices with the flour in a small bowl.
  • Heat oil in a pan over medium heat.
  • Combine the tomato sauce, broth, adobo sauce, and vinegar in another bowl.
  • Add the onion and cook for about 5-7 minutes, until soft.
  • Add the garlic and chopped chipotle pepper, and cook for 30 seconds.
  • Add the spice + flour mixture, and tomato paste and cook a minute or so, until spices are very fragrant.
  • Add the tomato sauce, broth, adobo sauce and vinegar. Bring to boil, then simmer about 8-10 minutes.
  • Taste for seasoning and add water to get the consistency you prefer.
  • Remove from heat and add the sauce to a blender jug.
  • Blend carefully as the sauce is really hot. It can be helpful to open the pouring hole in the lid and cover it with a towel so the lid doesn't pop off from the heat.
  • Set aside to cool.

To make the enchiladas

  • Preheat oven to 350℉ (180℃) and get ready a 9x13 baking pan for the chicken enchiladas, or a 5 x 7 pan for the vegetarian enchiladas.
  • Set up for enchilada rolling by setting a dinner plate in the center of your work area for covering the tortillas with the sauce and filling and rolling them.
    Set your bowls of fillings, a bowl of shredded cheese, and the enchilada sauce close to that plate.
  • Place a tortilla on the dinner plate (or cutting board if you prefer) and spoon some enchilada sauce over top.
    Cover the entire tortilla with a light layer of sauce, then flip it over and cover the other side. Alternatively, dip the tortilla in the sauce.
    Place your fillings in a line along the middle of the tortilla. Cover with cheese. Roll the tortilla then set it in your baking dish. Repeat for all tortillas.
  • Use remaining sauce (about ¼ – ½ cup probably) to cover the top of the tortillas in the baking pan. Sprinkle remaining (¼ cup or so) shredded cheese over top.
  • Bake for 20-25 minutes, until cheese is melted and browning. Let cool a few minutes before serving.
  • Garnish with a spoon of salsa, sour cream or yogurt and some fresh cilantro.

Notes

 *The Government of Canada says chicken pieces are cooked when the internal temperature reaches 165°F (74°C).
For the black bean version, the calories are approximately 190 per enchilada.

Nutrition

Calories: 243kcal | Carbohydrates: 16g | Protein: 17g | Fat: 12g | Fiber: 3g | Sugar: 1g | Calcium: 238mg | Iron: 1mg

Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.

Have you tried this recipe?Tag @pipercooksblog on Instagram so we can see it!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

This post was originally posted on March 7, 2018.

Enchiladas in a glass baking pan with a text title for Pinterest.

SHARE THIS RECIPE

  • Share on Twitter Share on Twitter
  • Share on Facebook Share on Facebook
  • Share on Pinterest Share on Pinterest

Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.

More Dinner Recipes

  • Beans in a creamy sauce in a bowl with rice.
    Creamy Red Pesto Butter Beans
  • Gnocchi, peas, and sausage on a plate.
    Sheet Pan Pesto Gnocchi with Sausage
  • Mini burgers stacked in a pile.
    Easy Sheet Pan Sliders
  • A casserole dish with cooked pasta, spinach, and sausage topped with melted cheese.
    Easy Sausage Pasta Bake
520 shares

Comments

    5 from 1 vote (1 rating without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Vicky | The Flourishing Pantry says

    March 14, 2018 at 5:10 am

    These look absolutely delicious! I love black beans, I never think to make enchiladas but maybe I'll give them a go now!

    Found you on #RecipeOfTheWeek.

    Vx

    Reply
    • pipercooks says

      March 14, 2018 at 5:53 pm

      Thanks Vicky!! The black bean version is really good 🙂

      Reply
Profile photo of a brunette woman wearing glasses with a text logo 'pipercooks' where the second o is a cast iron pan.

Hi, I'm Jacqueline!

Welcome to Piper Cooks, where I've been sharing my homemade recipes for 10 years! I share simple, delicious recipes made from scratch, perfect for busy families and food lovers alike. Let's turn everyday meals into something fun and delicious!

more about me

Reader Favorites

Popular Recipes

  • Cinnamon Bun Overnight Oats - PiperCooks
    Cinnamon Bun Overnight Oats

  • Light-colored coffee in a glass with a straw and ice cubes.
    How to Make Iced Coffee with Instant Coffee

  • two pink cocktails in blue rimmed glasses
    Strawberry Lemonade Vodka Cocktail

  • ground turkey skillet dinner in a bowl
    Quinoa Ground Turkey Skillet - One Pan Dinner

  • Quick Light Brioche Style Buns. All the rewards of freshly baked homemade bread, but you don't have to spend all day in the kitchen. Get the Recipe @pipercooks PiperCooks.com
    Quick & Light Brioche Buns

  • Creamy Dill Chicken on a plate with potatoes & carrots
    Creamy Dill Chicken

Favorite Grilling Recipes

  • Soft tacos with white corn tortillas, chicken, mango, black beans, and cilantro.
    Blackstone Chicken Tacos

  • Salad in a bowl topped with sauce, avocado, greens, and green onion flowers.
    Chicken Bacon Ranch Pasta Salad Recipe

  • A halved stuffed tortilla on a plate.
    Blackstone Crunchwrap Supreme with Chicken

  • A burger topped with fried onions, sauce, cheese, and lettuce beside tortilla chips.
    Blackstone Smash Burgers

All photography and recipes on this site are Copyright © 2025 Jacqueline Piper + © Pipercooks except where stated and may not be used without permission.

Footer

as seen in:

A butterfly beside the letters msn.
the word noom.
the Word foodgawker.
The word Parade.
The words Reader's digest.
the word yahoo!
the word yummly.
Logo for Half Your Plate with a plate in the background and the text fruits & veggies! Half Your Plate halfyourplate.ca

↑ back to top | Home  | About | Contact | Privacy Policy | Sign Up! for email updates | Copyright © 2025 Piper Cooks

featured in: Parade.com, Yahoo!, and MSN

As an Amazon Associate I earn from qualifying purchases.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.