Black Bean & Chicken Enchiladas For An Easy, Cheesy Dinner

We all have that one thing that makes our worries disappear. Bubble bathes, shopping sprees, a stellar workout, happy hour…the list goes on. Whatever your “thing” may be, you’ve probably taken it out on a rainy day, in hopes of momentary relief from whatever life has thrown at you that particular week.

While this fairly usual coping mechanism is absolutely, 100% not a fair solution to whatever you’re fretting about, I get it. I have my personal “fix” too!

Mexican food.

Mexican food is what I meal prep when I’m blue, it’s what I suggest when a friend asks where I’d like to eat, and it’s what I justify as “fitting the macros” so eating it multiple days in a row is actually healthy. It’s no permanent solution, but shoot dang is it a tasty bandaid.

While I would love to snap my fingers and be on a plane to my favorite West Coast eateries, that is not always the case. Not yet anyway — one day.

For the time being, I deal with my Mexican food needs in a variety of ways. Sometimes I give New York a billionth chance to impress me with authentic cuisine. Yet more often than not, my cravings are satisfied in my kitchen. While I certainly do not have the grace (or recipes!) of the neighborhood abuelas back west, I’m learning to cope.

Today’s “I need it now” came in the form of enchiladas — ironically, a dish I do not believe I have ever craved. Sure, I’ve always like enchiladas, but they were never the frontrunner in my desire for tasty goods. Whatever, bodies are weird and by golly, I’ll listen to this strange thing that keeps my head upright.

Making a Trader Joe’s grocery list, per usual, I decided to really pack my enchiladas with protein, as I am generally short on that macronutrient (I have zero problem filling my carb requirement). Black beans and chicken sounded yummy, so that’s what’s cooking.


1 Rotisserie chicken

1 Can of black beans

1 Can of sweet green chiles (4 oz)

1 Bottle of Trader Joe’s enchilada sauce

1 Pack of Trader Joe’s corn & wheat tortillas (you can use normal corn tortillas if you wish)

Shredded Mexican cheese

Salt & pepper

Squeeze of lime

Look how short that shopping list is! A breeze, truly. Also, please note the rotisserie chicken. If you think this is an easy way out, you are absolutely right. Rotisserie chicken is a GAME CHANGER, friends. That takes this dish down to a 30-minute meal, just call me Rachael Ray.

Preheat your oven to 350 degrees.

Now, to really get started on your enchiladas, you’re going to need to carve your chicken. Don’t be afraid to get your hands dirty!

Open your can of black beans and your can of green chiles. Mix the two of them together with a pinch of salt and pepper.

Your green chiles are really optional in this dish — I won’t judge you too much if you decide to take them out. If you want really good green chiles, make sure you get the New Mexico ones. Yes, of course you can buy them on Amazon.

Heat up your tortillas for 45 seconds in the microwave. This will help them be more pliable for your enchilada forming needs.

The last step in your assembly line is pouring that enchilada sauce into a shallow pan and letting it heat up, ever so slightly. You can use however much sauce you like — I found myself using about 80% of the bottle for six enchiladas.

This enchilada sauce is really tasty. I was going to make my own, but then I looked at the ingredients on this bottle — same stuff! Don’t make life harder than it has to be, pals.

Now the assembly line begins. Take a tortilla and coat it (both sides) in the enchilada sauce. Use your fingers — no tortillas overboard, here!

Fill your tortilla with chicken, black beans, and a sprinkle of cheese. Roll it up and place it in your baking dish.

Repeat this process until your baking dish is full. When it is, Pour the remaining enchilada sauce over the top. Sprinkle the top with cheese — I suggest taking the liberal route here, friends.

Please this dish in the oven for about 15 minutes. Remember, your chicken is already cooked, so you’re really just letting the cheese get ooey and gooey!

And presto! Your enchiladas look beautiful and are ready to go. Serve them with guacamole, rice, and definitely a margarita.

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