Chicken, Black Bean and Vegetable Enchiladas
These super delicious chicken, black bean and vegetable enchiladas are soft, cheesy and packed with flavor! Filled with shredded chicken and fresh veggies, they’re perfect for company or a regular dinner. Gluten free option included.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out. Or you can try these dairy free chicken enchiladas instead!
These enchiladas were created as a compromise.
You see, my husband likes chicken enchiladas. And I like veggie enchiladas.
He is a pretty good sport about trying (and eating) all the meatless meals I make around here, but I know they’re not his favorite.
So I figured it was time to combine the two so we would both be happy.
Funny enough these turned out to be my favorite enchiladas that I’ve ever made.
These enchiladas are packed with the perfect ratio of chicken to black beans to zucchini and corn – some of my favorites.
They’re even better if you use homemade enchilada sauce – which you totally should do!
Additional Enchilada Recipes You Might Enjoy:
- Sweet Potato Black Bean Enchilada Stir-Fry
- Enchilada Stuffed Peppers
- Summer Vegetable Skillet Enchiladas
- Fresh Corn Enchiladas
- Vegetable and Black Bean Enchilada Pasta
- Vegetable Enchilada Casserole
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Chicken, Black Bean and Vegetable Enchiladas
These super delicious chicken, black bean and vegetable enchiladas are soft, cheesy and packed with flavor! Filled with shredded chicken and fresh veggies, they’re perfect for company or a regular dinner. Gluten free option included.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium zucchini, chopped
- 1 medium ear corn, kernels removed
- 1 large chicken breast (about ½ pound), cooked and shredded
- 1 (15 ounce) can black beans, drained and rinsed
- 2 ¼ cups enchilada sauce, store-bought or homemade, divided
- 1 cup crumbled queso fresco
- salt and pepper, to taste
- 10 whole wheat tortillas*
- ½ cup shredded cheddar cheese
- ⅓ cup fresh cilantro, chopped
Instructions
- Preheat the oven to 400ºF.
- Set a medium skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for 3 to 5 minutes, until soft. Add in the zucchini and corn. Cook for another 5 to 8 minutes, until all the veggies are tender.
- In a large bowl, add the veggie mixture, shredded chicken, black beans, ½ cup of the enchilada sauce and queso fresco. Mix to combine. Season with salt and pepper to taste.
- Heat the tortillas for about 30 seconds in the microwave so that they are pliable.
- Pour another ½ cup of the enchilada sauce in the bottom of a 9 by 13 inch baking dish. Tilt the pan back and forth so that the sauce coats the bottom.
- Place a tortilla on a work surface. Scoop about a heaping ⅓ cup of the filling and place in a line down the center of the tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat this process with the remaining tortillas and filling.
- Evenly pour the remaining 1 ¼ cups of the enchilada sauce over the top of the enchiladas. Sprinkle with the cheddar cheese.
- Cover the pan with foil and bake for about 20 minutes. Remove the foil and then return to the oven to bake for 5 additional minutes.
- Remove from the oven and let cool for 5 to 10 minutes. Sprinkle the cilantro down the center of the enchiladas for garnish before serving.
Notes
*To make these gluten free - use your favorite gluten free tortillas. And be sure to use a gluten free enchilada sauce!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 280Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 843mgCarbohydrates: 32gFiber: 7gSugar: 6gProtein: 14g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Can these be made and then frozen to bring to someone or are they not good that way? Could you make them but just wait to bake them? Any suggestion for that?
Thanks!
Hey Krissy! Yes, they can definitely be frozen. I usually just make them completely, let cool to room temperature and then wrap / cover really well and freeze. When ready to enjoy, thaw in the fridge and then reheat until warm. Hope that helps!
These enchiladas are so good, much more interesting than your average chicken enchiladas. In fact, my family has requested that this recipe replace my old standby. I love how it utilizes some veggies. It is easy to put together, especially since I used canned chicken. I used homemade tortillas but didn’t have time to make my own enchilada sauce. Next time, I want to try your enchilada sauce. Thank you very much!
Hi Jocelyn! I love this – so happy that your family enjoys them! Homemade tortillas are on my must-try list – I bet they make these even better!
I made this for dinner tonight for the hubby and the meal was a big hit. Super easy to make and very flavorful. I added a 1/2 tsp of cayenne to the (home made!) enchilada sauce for a little heat and substituted frozen corn for fresh (1 cup). They came out great and I would definitely make this again 🙂
So so happy to hear this! And so happy that you made homemade enchilada sauce : )
Wow I can’t wait to try these with your homemade enchilada sauce! And I agree on the margaritas – we may just need to include that on the menu!
Definitely include a margarita : )
Enchiladas are my bf’s absolute favorite! And I love the idea of incorporating veggies into them. Will definitely be pinning this one for sure Ashley! 😀
I’m a huge fan of all the veggies in these : ) Thanks Jess!
Ashley, you are very good to your husband. I have to toss chicken into my vegetarian dishes from time to time just in the spirit of compromise. Enchiladas are a good fit because you can stuff SO many vegetables in there along with a bit of chicken! I totally made enchiladas over the weekend as well – I’m loving that the lead-up to Cinco de Mayo is really an excuse to have Mexican-themed dinners all week.
haha thanks Jess : ) Exactly, it’s the perfect excuse!
Ahh! I just discovered your blog over at Iowa Girl Eats and I’m in love already! Everything looks great!
Oh my gosh thanks Halle!
Aaaaaand now I want enchiladas for breakfast. That’s ok, right?!
haha I approve : )
Ashley, these enchiladas look so delicious! I love enchiladas but so rarely make them for some reason! The beans, the melted cheese, the red sauce – yum! Pinned!
Thanks Julia! I’m the same way – I don’t make them for awhile and then when I finally do I always think to myself that I should make them more often!
These look really good! Tweeted about them 😉
Thanks Grace!
These look so delicious! Need to try them for sure, we love Mexican food around here!
Let me know if you give them a try : )
Being from New Mexico, I know good enchiladas when I see ’em…and these look insanely delicious!
Thanks Steph!
Compromise is always good! You are a good wife! 🙂 These enchiladas look super tasty. It’s perfect for Cinco de Mayo. And you’re right –margarita would be great with this. Happy Friday!
Happy Friday to you too!
I’ve been excited to see what you came up with for that wonderful sauce, and these sound delicious! I, too, would be completely happy eating veggie enchiladas, but chicken is right up there with them. Combining the two is great! Can’t wait to make enchiladas soon.
Thanks Marcie : ) Have a great weekend!
Love that these chicken enchiladas are loaded with veggies!
Thanks Jessica! Me too : )
I thought I had never had enchiladas before, then I saw your pics and realized I have but we always called them burritos 😉 These look so cheesy, I’d love to tear one away right now with the cheese just dripping right off….:)
haha ahh okay that makes a lot more sense … I couldn’t believe you’ve never had them before! : )
I had tried making enchiladas once a long time ago and didn’t really like how they turned out. Your recipe sounds waaaay better!! I so need to give this one a try!
Thanks Holly! Hope you like them if you give them a try : )