Chicken and Black Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy enchiladas filled with chicken and black beans smothered in green chile sauce. This hearty dinner combines tender tortillas, melted cheese, and savory spices for a comforting meal that serves a crowd well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 6 cups cooked chicken (shredded or chopped into ½-inch pieces (directions for cooking raw chicken are below))
- 15.5 ounces canned black beans (drained well and rinsed)
- 40 ounces green chile enchilada sauce
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
- (8-10) 9-inch flour tortillas (OR about (16) 6-inch flour tortillas)
- 4 cups shredded cheese (I use a mixture of cheddar and Monterey jack or a Mexican cheese blend)
- sour cream
- chopped lettuce or shredded cabbage
- diced tomatoes
- sliced olives
- chopped fresh cilantro
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1310mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 328mg
- Calcium
- 288mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.