Spinach, Black Bean and Chicken Enchiladas are rolled in tortillas, covered in a delicious homemade enchilada sauce and smothered in gooey cheese! Using pre-made rotisserie chicken makes them ready in a snap!
Today’s enchiladas range greatly. Spinach, Black Bean and Chicken Enchiladas are no exception, using an easy Homemade Enchilada Sauce with a kick. Black beans will fill up and spinach will give you your leafy greens for the day!
The stuffing ingredients can be modified easily without any change in cooking time. I had a guest who did not care for black beans, so I kept them out of the main mixture and sprinkled them in after preparing hers. If you do make special versions you can mark them with a toothpick.
Watch us make them!
Because I was cooking for others I kept my homemade enchilada sauce mild, but if you like it sweat beading, nose running spicy then feel free to add chili powder to taste. Make Spinach, Black Bean and Chicken Enchiladas with Mexican Rice for a wonderfully full meal!
Check out these other Mexican inspired dishes and scroll on down for more dinner ideas using rotisserie chicken!
- Chicken Enchilada Pie
- Chile Relleno Casserole
- White Queso Dip with Chorizo
- Mexican Lasagna Rolls
- Street Corn Salad
- Mexican Spiced Potato Wedges
Make sure you PIN Spinach, Black Bean and Chicken Enchiladas before you go!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 cups Enchilada Sauce
- 3 ounce fresh baby spinach
- 15 ounce can black beans drained and rinsed
- 3/4 cup frozen corn kernels thawed
- 1 1/2 cups shredded chicken **see note
- 1/3 cup cilantro coarsely chopped
- 2 teaspoon cumin
- 4 cups shredded Mexican cheese blend
- 8 medium whole wheat tortillas
- 1 cup sour cream
Ingredients
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- Heat 1 tablespoon extra virgin olive oil in a medium skillet. Add spinach and continue to toss until it wilts and reduces (approximately 1 minute). Remove and spoon ingredients to a large mixing bowl.
- Add black beans through cumin to wilted spinach. Add 3 cups shredded Mexican cheese blend.
- Preheat oven to 375 degrees and set up a work area to roll your enchiladas. These work best in a baking dish with high sides that they will fit snugly into. This recipe makes 8, however they are plump suckers, so a regular 9x13 baking dish will only hold 6. I suggest working out the logistics before you start rolling.
- Spoon a very small amount of sauce into the bottom of each baking dish to prevent sticking. Just enough to lightly cover the surface. Lay out a medium whole wheat tortilla on your work surface. Measure out approximately 1/2-3/4 cup filling. Enough to make it a stuffed enchilada, but little enough that you will be able to roll it with both ends overlapping to secure it.
- Continue with remaining tortillas, fitting them snugly into the baking dish(s) of choice. Evenly pour sauce over the tops. Any exposed tortilla will get brittle and dried out while cooking. Depending on the size you may not need all of the sauce. You want enough to cover, but not to pool at the bottom.
- Top enchiladas with remaining 1 cup of shredded Mexican cheese blend. Place in oven for 20 minutes.
- Remove and allow to cool for 3-5 minutes before using a large spatula to serve. Top with a dollop of sour cream. Enjoy!
For shredded chicken there are a couple of choices. Frozen strips, thawed and then shredded work well. A rotisserie chicken does the trick too. Left over chicken, grilled or lightly seasoned is perfect. On this occasion I had none of the above, so I baked two medium chicken breasts in the oven and then shredded them after they cooled.
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Buffalo Chicken Pinwheels
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The cilantro goes inside with the corn? I didn’t see it on the steps. I just put them in the oven and realized those ingredients weren’t in it.
Hi! Yes, it goes inside, there is a step that says to add black beans through cumin and cilantro is right above that. But have no fear, just sprinkle it on the top when they come out. Enjoy!
When do you put the sour cream in or is that meant to just be a topping?
These were amazing. Big hit with my family! Thanks for sharing!
I’ve never made enchiladas, but I love them! I love the addition of chicken and that you made your sauce from scratch!
yum! I’ve never made my own sauce before… looks delicious! Emily
It is super simple, Emily!
mmmm…I needed a good recipe for this.