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+ servings
2 enchiladas on a plate topped with parsley and cream
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5 from 1 vote

Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas with homemade red enchilada sauce, a delicious Mexican dish to make at home with little prep and just a few simple ingredients. The rotisserie chicken speeds up the cooking process, making it a hearty, healthy meal to enjoy with the whole family.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 7 enchiladas
Calories: 336kcal


  • 7 tortilla wraps
  • 2 cups shredded cooked chicken
  • 1 cup grated cheddar cheese
  • 1 cup grated Red Leicester cheese
  • 1 cup black beans

For the enchilada sauce

  • 500 ml tomato passata
  • 1 tablespoon tomato paste
  • 2 cups chicken broth/stock
  • 2 tablespoon oil
  • 2 tablespoon plain flour
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic granules
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • teaspoon ground black pepper
  • ½ teaspoon chilli powder


  • To make the sauce, heat up the oil in a pan, add the flour and whisk well to avoid lumps forming.
  • Add the tomato passata together with the oregano, cumin, garlic granules, salt, pepper and chilli powder.
  • Give it a good stir, then pour in the stock and tomato paste.
  • Leave it to simmer for 15 minutes until the sauce is slightly reduced.
  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
  • In an ovenproof dish, pour in a quarter of the sauce, and spread it all over the bottom of the dish.
  • On a tortilla wrap, add a tablespoon of sauce, and spread it well, keeping the edges clean.
  • Add a handful of chicken, cheese and beans, and roll.
  • Repeat with the remaining wraps, arranging them onto the dish.
  • Pour over the wraps the remaining sauce, and top with the remaining cheese and beans.
  • Bake for 15 minutes until the cheese is melted and the enchiladas are bubbling hot.



Leftover chicken is just one idea, any other leftover meat can be used, especially if, like me, you enjoy a good Sunday Roast: leftover beef, pork or ham.
Apart from black beans, which are so yummy, any other beans would work, plus sweetcorn, chickpeas, or a combination of them.
As for cheese, I am a big fan of the cheddar cheese and red Leicester, but any other hard cheese would work. 


Calories: 336kcal | Carbohydrates: 31g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 872mg | Potassium: 513mg | Fiber: 5g | Sugar: 5g | Vitamin A: 762IU | Vitamin C: 8mg | Calcium: 304mg | Iron: 3mg