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Cheesy Chicken and Black Bean Enchiladas


For the Enchiladas

  • 2 cups cooked shredded chicken
  • 1 cup black beans
  • 1 ½ cups grated monterey jack, divided
  • 2 cups green or red enchilada sauce, divided
  • 8-10 small corn or flour tortillas

For the Garnish

  • ½ cup thinly sliced white onion
  • ½ cup chopped cilantro


Mix together the chicken, beans, 1-cup of the grated cheese and ¾-cup of the enchiladas sauce.
Add ¾ cup of enchilada sauce to the bottom of a 9x13 -inch casserole dish.
Lay one tortilla out on a work surface and add about ½ cup of the chicken mixture to one end of the tortilla. Roll the tortilla up and lay it seam side down in the casserole dish. Continue in this fashion with each tortilla.
4. Pour the remaining half cup of enchilada sauce down the center of the enchiladas and garnish the top with the remaining cheese. To freeze, cover the casserole in plastic wrap followed by aluminum foil. Place in the freezer for up to 3 months.

To Cook
Remove the enchiladas from the freezer and remove the aluminum foil and plastic wrap. Cover the enchiladas with only the aluminum foil this time.
Bake at 350°F for 35 minutes. Remove the aluminum foil and continue to cook for another 10 minutes until the enchiladas are warmed through.
Garnish with onions and cilantro and serve.

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