---
title: Cheesy Chicken & Black Bean Enchiladas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cheesy-chicken-black-bean-enchiladas-656f8ab0bb715086aa4cb979
servings: 4
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Kid Friendly
  - New
  - Protein Smart
  - Easy Prep
rating: 4.0
rating_count: 875
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the taste, though some found it bland; adding extra spices boosted flavor.
  - theme: Ease of prep
    text: Quick and simple for most, though some found multiple steps time-consuming.
image: "https://images.recipes.furrysalamander.com/cheesy-chicken-black-bean-enchiladas.avif"
---
@sour cream{2%tbsp}
@diced skinless dark meat chicken{12%oz}
@crushed tomatoes{1%can}
@chicken stock concentrate{1%unit}
@black beans{1%can}
@flour tortillas{8%pieces}
@scallions{4%pieces}
@mexican spice blend{1%unit}
@garlic powder{1%tsp}
@mexican cheese blend{1%cup}
@mild red enchilada sauce{10%oz}
@cooking oil{1%tbsp}
@black pepper{1%tsp}
@salt{1%tsp}
@sugar{0.5%tsp}
@water{0.5%cup}

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.

Open package of chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a #large pot{} over medium-high heat. Add diced skinless dark meat chicken, scallion whites, mexican spice blend, garlic powder, salt, and black pepper; stir to combine. Cook, stirring occasionally, until chicken is browned but not yet cooked through, 2-3 minutes. Stir in crushed tomatoes, chicken stock concentrate, water, sugar, and 1 tsp salt. Bring to a boil, then reduce to a low simmer and cover. Cook, undisturbed, until chicken is cooked through ~{10%minutes}.

Meanwhile, drain and rinse black beans. Transfer beans to a #medium bowl{}; 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 later.

Place a small amount of filling on one half of each flour tortillas. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in a #baking dish{}.

Adjust rack to top position; heat broiler to high. Return pot with reserved cooking liquid to medium-high heat. Whisk in mild red enchilada sauce and bring to a low simmer. Cook, whisking constantly, until incorporated ~{2%minutes}. Pour sauce over enchiladas to coat. Sprinkle evenly with mexican cheese blend. Broil on top rack until sauce is bubbly and cheese is melted and browned ~{5%minutes}.

Divide enchiladas between plates. Sprinkle with scallion greens and dollop with sour cream. Serve.