Red Chile Chicken Enchiladas with Black Beans

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Red Chile Chicken Enchiladas with Black Beans

Oh how I love Enchiladas!  My favorite enchiladas are ones covered with Red Chile Enchilada Sauce.  This one is incredibly easy to make and will taste like you spent all day in the kitchen.

Some variations that I have made on this:

  • Use left over rotisserie chicken
  • Use canned chicken breast (only do this if you are in a bind, the fresh is much better)
  • Add fresh whole kernel corn
  • Add a can of green chiles instead of salsa

Poach chicken breastsPoach boneless/skinless chicken breasts.  I use 2 large breasts or 3 small/medium chicken breasts.  I personally like to add flavor to the poaching liquid.  I use cumin, salt, onion powder and garlic powder to taste.  Poach for about 20 minutes.  Take out of the poaching liquid, let stand until cool enough to shred.  Shred.  You will need a cup and a half to two cups for this recipe.

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Red Chile Chicken Enchiladas with Black Beans

Red Chile Chicken Enchiladas with Black Beans


  • Filling
  • 1-1/2 to 2 cups of Shredded Chicken Breast
  • 1/2 cup your favorite salsa
  • 1/2 cup of Red Chile Enchilada Sauce
  • 1 cup of shredded cheese (I like the Mexican Blend Cheese)
  • 1 can of black beans (rinsed very well)
  • 1/4 cup of green onion WHITES - the green part will be used in the topping
  • Tortillas
  • 12 Flour Tortillas (6in. size or less of the larger sizes)
  • For Preparing
  • 1/2 cup Red Chile Enchilada Sauce
  • Topping
  • 1 Cup Shredded Cheese
  • Sour Cream
  • Green Onions (the green part)


  1. Preheat oven to 400 degrees
  2. Mix the filling ingredients together well.
  3. Prepare a 10x13 baking pan by spraying with non-stick cooking spray and then place a few tablespoons of the Red Chile Enchilada Sauce on the bottom of the pan.
  4. Take each tortilla, one at a time, place some of the filling on the tortilla, roll it up (leaving the sides open, and set in pan, seam side down.
  5. Keep going until you have used up all of your tortillas and filling. You may need to really push those filled tortillas together to get all in the pan, but you can do it.
  6. Spread out the remaining Red Chile Enchilada Sauce to cover the tops of all the tortillas.
  7. Sprinkle with the topping shredded cheddar cheese.
  8. Cover and bake for 20-30 minutes or until warm all the way through.
  9. Uncover and broil top to get the brown cheese on top. (just a few minutes)
  10. Serve topped with sour cream and green onion tops

Do you like Enchiladas?  If so, what are your favorite?  I have to say, if I am eating out, my favorite are the cheese and onions ones from On the Border.


One other alteration I wanted to share with you, sometimes I just don’t feel like rolling the enchiladas.  So I will actually lay the tortillas flat, spread half the filling over them, layer with another layer of tortillas and the rest of the filling.  Finishing off with tortillas, enchilada sauce and cheese.  Same great taste, without any of the work of rolling.  When I do it this way, I just call it “Red Chile Chicken Enchiladas with Black Beans Casserole”.  Seems to fit the name that way.

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  1. I am obsessed with Mexican food. Love the recipe. Will definitely be trying soon.

  2. That looks so delicious!!

  3. This sounds incredible! It’s cold here, I’d love to have this for a warm dinner tonight.

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