Go Back
In the world of comfort food, few dishes can compete with the vibrant flavors and satisfying textures of enchiladas. Our Fiery Fiesta Spicy Chicken and Black Bean Enchiladas bring together shredded chicken, black beans, corn, and a kick of spice, all enveloped in soft corn tortillas and smothered in rich enchilada sauce. This recipe is perfect for family dinners or entertaining guests, offering a delightful experience that's sure to impress. In this article, we’ll walk you through the ingredients, step-by-step preparation, and the best ways to serve this mouthwatering dish.

Spicy Chicken and Black Bean Enchiladas

Discover the irresistible flavors of Fiery Fiesta Spicy Chicken and Black Bean Enchiladas! This delightful recipe combines tender shredded chicken, hearty black beans, and sweet corn, all wrapped in warm corn tortillas and smothered in zesty enchilada sauce. Perfect for family dinners or gatherings, these enchiladas are packed with both nutrition and flavor. Follow our step-by-step guide to create this mouthwatering dish that will leave a lasting impression on your guests. Enjoy the comfort of this spicy classic at your next meal!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked, shredded chicken

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

2 cups enchilada sauce (store-bought or homemade)

8 small corn tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

2 tablespoons olive oil

Fresh cilantro, chopped, for garnish

Sour cream, for serving (optional)

Sliced jalapeños, for garnish (optional)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant.

      Prepare the filling: In the same skillet, add the shredded chicken, black beans, and corn. Pour in 1 cup of the enchilada sauce and mix thoroughly to combine everything. Allow it to simmer for about 5 minutes to heat through and meld the flavors.

        Warm the tortillas: In a separate skillet, lightly warm the tortillas for about 30 seconds per side to make them pliable, or you can microwave them in batches for about 30 seconds covered with a damp paper towel.

          Assemble the enchiladas: Pour ½ cup of enchilada sauce in the bottom of a 9x13 inch baking dish. Take a tortilla, scoop about ¼ cup of the chicken and black bean filling into the center, sprinkle with a bit of cheese, then roll tightly and place seam-side down in the dish. Repeat with the remaining tortillas and filling.

            Top with sauce and cheese: Once all enchiladas are assembled in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

              Bake: Cover the dish with aluminum foil (shiny side down) to keep moisture in, then bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and serve: Remove from oven and let cool for a couple of minutes. Garnish with fresh cilantro, and top with sour cream and sliced jalapeños if desired. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings