Chicken and Black Bean Enchiladas Recipe

Chicken and Black Bean Enchiladas Recipe
Spice up the dinner table with these scrumptious enchiladas.

    Nutritional Information (per serving)

  • Calories: 322
  • Fat: 12g
  • Protein: 16g
  • Sodium: 406mg
  • Carbohydrates: 36g
  • Fiber: 5g
  • Sugar: 2g


  1. 1 Chicken breast, cooked and shredded
    1 Cup Tomatoes, stewed
    1/4 Cup Red pepper, chopped
    1/2 Cup Black beans, cooked
    2 tsp Chili powder
    2 tsp Cumin, ground
    1/4 Cup Jack cheese
    4 Corn Tortillas
    1/2 Cup Avocado, smashed


    1. Combine chicken breast, black beans, red pepper, ½ tsp chili powder, and ½ tsp cumin.
    2. Cook until peppers are tender and favors combine.
    3. Combine tomatoes, ½ tsp chili powder, and ½ tsp cumin and cook into a sauce.
    4. Put half the meat mixture in each tortilla, sprinkle cheese over meat mixture, and wrap leaving ends open.
    5. Place the enchiladas seam-side down baking dish. Cover with sauce.
    6. Bake at 350 degrees (325 degrees for glass) for 25 minutes.
    7. Top enchiladas with room temperature avocado before serving.

Cheryl Greene

Cheryl Greene is the co-founder and Executive Producer of She is a mother, a breast cancer survivor and a foodie. Cheryl is active in social media and can be found on Facebook and Twitter as @MsGreene.

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