Layered Chicken & Black Bean Enchiladas

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"Seasoned black beans and chicken layered with corn tortillas, cheese and enchilada sauce."
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8 servings
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Original recipe yields 8 servings



  • Prep

  • Cook

  1. 1. Mince garlic cloves.
  2. 2. Marinate chicken breast in approximately 1 cup lemon juice and 1 teaspoon powdered garlic for up to 30 minutes (may marinate chicken before dicing)
  3. 3. Preheat the oven to 375 degrees F (190 degrees C).
  4. 4. Warm oil in frying pan. Add 2 Tablespoons lemon juice, cumin, chili powder and chicken. Brown chicken on medium high heat. (For added food safety cook all the way through.)
  5. 5. Add minced garlic, cilantro, salt and pepper. Cook 30 seconds.
  6. 6. Add black beans and diced tomatoes. Remove from heat when warm through.
  7. 7. Spray (ideally round and approximately the diameter of the tortillas)casserole dish with non stick spray.
  8. 8. Baste both sides of a tortilla with enchilada sauce and place in bottom of pan. (Use additional tortillas if needed to cover pan.)
  9. 9. Layer approximately 1/4 of meat mixture.
  10. 10. Baste both sides of a tortilla with enchilada sauce and place in pan.
  11. 11. Layer approximately 1/4 of cheese on tortilla. Repeat steps 8-11 until last tortilla and pan is almost full.
  12. 12. Pour any remaining enchilada sauce over top tortilla.
  13. 13. Cover with shredded cheese and bake until warmed through and cheese is melted, approximately 20-39 minutes.
  14. 14. Garnish as desired.