Saucy Black Bean And Chicken Enchiladas

Saucy Black Bean And Chicken Enchiladas


(0 votes) 0 0

Don't worry about reheating your take-out enchiladas and having them not be up to par. Fix this fresh and saucy recipe in under 30 minutes and eat them hot out of the oven!

Shared by

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 C. onion, chopped
  • 1 C. chicken broth
  • 1 T. flour
  • 2 T. chili powder
  • 1 tsp. ground cumin
  • 2 cloves garlic, minced
  • 1 tsp. crushed red pepper flakes
  • Salt and pepper to taste
  • 1 (15 oz.) can tomato sauce
  • 3 cups chicken, cooked and shredded
  • 1 (15 oz.) can black beans
  • 12 flour tortillas
  • 1 C. Mexican cheese blend
  • ΒΌ C. cilantro, chopped

Our Readers Also Loved


In a large saucepan, whisk together chicken broth, onion, flour, chili powder, cumin, garlic, red pepper, salt, pepper, and tomato sauce; bring to a boil. Set about 1 cup of sauce aside. To the rest of the sauce, add in chicken and beans, stir, and heat for 2 more minutes. Divide up filling among tortillas, roll up, and place in a baking dish, seams down. Top with remaining sauce and cheese. Broil on high to melt cheese and serve with cilantro.

Around The Web