Cheesy Chicken & Black Bean Enchiladas
2x the delicious servings!
- Milk
- Wheat
- Soy
We think enchiladas are a total unsung dinner hero. Easy to assemble and perfect for a big gathering of family or friends (or both!). Here, they're rolled up with a combination of mashed black beans and flavorful chicken thighs cooked with scallions, garlic, and our Mexican spice blend. They’re topped with a bold and tangy red enchilada sauce and Mexican cheeses, then baked until bubbly and melty. Hot out the oven, they’re topped with scallions and cooling dollops of sour cream. This recipe has double the typical servings, providing 4 servings and 8 servings for a 2-person and 4-person box respectively.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
20 ounce
Diced Skinless Dark Meat Chicken
1 unit
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
1 unit
Black Beans
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
1 cup
Mexican Cheese Blend
(Contains: Milk)
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pot over medium-high heat. Add chicken, scallion whites, Mexican Spice Blend, garlic powder, salt, and pepper; stir to combine. Cook, stirring occasionally, until chicken is browned but not yet cooked through, 2-3 minutes. • Stir in crushed tomatoes, stock concentrate, ½ cup water, ½ tsp sugar, and 1 tsp salt (1 cup water, 1 tsp sugar, 2 tsp salt for 8 servings). Bring to a boil, then reduce to a low simmer and cover. Cook, undisturbed, until chicken is cooked through, 8-10 minutes.
• Meanwhile, drain and rinse beans. Transfer beans to a medium bowl (large bowl for 8 servings); mash with a fork until mostly smooth. • Once chicken is cooked through, turn off heat. Using a slotted spoon, transfer chicken to bowl with mashed beans. Stir to combine; taste and season with salt and pepper if desired. • Reserve cooking liquid in pot for Step 5.
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. • Arrange, seam sides down, in a 9-by-13-inch baking dish (divide between two 9-by-13-inch baking dishes for 8 servings).
• Adjust rack to top position; heat broiler to high. • Return pot with reserved cooking liquid to medium-high heat. Whisk in enchilada sauce and bring to a low simmer. Cook, whisking constantly, until incorporated, 1-2 minutes. TIP: Add a pinch of chili flakes or a dash of your favorite hot sauce from your pantry if you like things spicy! • Pour sauce over enchiladas to coat (if you like less saucy enchiladas, feel free to use less!). Sprinkle evenly with Mexican cheese blend. • Broil on top rack until sauce is bubbly and cheese is melted and browned, 3-5 minutes.
• Divide enchiladas between plates. Sprinkle with scallion greens and dollop with sour cream. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, though some found it bland; adding extra herbs, spices, or hot sauce boosted flavor 🌶️.
- Ease of prep: Quick and simple for most, but a few found it time-consuming or complicated with multiple steps.
- Suggestions: Consider adding bell peppers, onions, or corn for more texture and flavor; some preferred corn tortillas for better texture.
- Portions: Generous servings provided multiple meals for most, great for families or those wanting leftovers.
- Chicken: Some found the chicken pieces too large; consider cutting into smaller chunks or shredding for better texture.
- Cooking tips: Try baking for 20-30 minutes before broiling to ensure the dish is heated through and reduce sogginess.
Reviews from our home cooks
The flavor is good but the recipe is off. The black beans aren't cooked at all when they come out of the oven - they need to be cooked and then mashed before being rolled into the tortillas. The chopped chicken comes in massive, tenderloin pieces so either the recipe needs to include instructions for cutting it up or the production needs to be addressed to make the pieces actually "chopped" more appropriately before packaging.
Delicious. Though I did substitute the black beans for brown. Black beans don't have that tasty flavor like brown beans. Adding red onion gave it a bit of sweetness to the enchilada. Great size portion to last me a few days.
I personally don't care for chicken thighs. I had to take out a lot of fat. For my personal enchiladas I only put in the beans and the cheese. My family loved the flavor. I loved the enchilada sauce added to the cooking sauce. There was soooo much food! This is a big serving!
These were great. A little more complicated and time consuming than other enchiladas I've made from you in the past, but worth it. The filling and the sauce really benefitted from the added simmer in the tomatoes.
This made a GIGANTIC batch of enchiladas! It took me TWO casserole dishes to make them all! I ate. My grandmother ate. My mom ate. My son ate. And we still had leftovers.
Loved it! I used bean liquid for a thicker texture and more flavor in the enchilada sauce!
Corn tortillas would have been better as the flour tortillas get gluey soft, which isn't appetizing. Corn tortillas are also better for reheating leftovers. I also baked my second batch instead of broiling per the directions. The enchiladas weren't very warm with just broiling to melt the cheese on top.
Really tasty and simple dish. Takes a little time but well worth it, especially with the double servings. Nice amount of filling as well, especially with the beans added
Great recipe and taste. Our chopped chicken was not chopped and had some other issues. Luckily we had some chicken frozen and thawed to substitute. We enjoyed it and will definitely order again.
Delicious and so easy to make! Love that this is a big batch. Enough for the whole family.
