Black Bean Chicken Enchiladas w/ Red Sauce

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The first time I attempted making Enchiladas was because I wanted GOOD Enchiladas, I was tired of going out to get eh enchiladas and spend $50 for dinner and know I could probably make this better at home. So, I decided to give it a try, and this is what I came up with.

The combination of tender shredded chicken, hearty black beans, melty cheese, and a bold, homemade red enchilada sauce creates a dish that feels both rustic and deeply satisfying. It’s the kind of meal that brings everyone to the table fast — no need to call twice.

And that sauce? It’s the real star. Rich, smoky, a little spicy, and miles better than anything from a can. Once you make it from scratch, you’ll never go back.

Whether you’re feeding a hungry family, prepping for a cozy night in, or just craving something saucy and cheesy, these enchiladas deliver every single time.

🧑‍🍳 Chef’s Notes: Before You Start

• Fry your tortillas for 2 seconds each side in oil This keeps them from cracking when you roll them.
• Black beans add heartiness They bulk up the filling and add great texture.
• Homemade red sauce makes all the difference It’s richer, deeper, and more flavorful than store‑bought.
• Let the enchiladas rest before serving The filling settles and the sauce thickens beautifully.

Ingredients:

• 2 large chicken breast
• avocado oil
• Mexican fiesta Seasoning
• 16 corn tortillas
• 1 can black beans
• 16 oz shredded cheese
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tsp chili powder
• 1/2 tsp oregano
• 1 1/2 tbsp tomato paste
• 1 cup chicken broth
• 3 cups beef broth
• 3 tbsp flour
• 2 tbsp bacon grease

Instructions:

1. Preheat oven to 350 degrees, line a brownie pan with parchment paper and pour avocado oil and Mexican fiesta seasoning, add chicken and mix well so it’s all over the chicken; bake for 20-25 mins, flipping halfway.
2. add the can of black beans with the water (do not drain) into a medium size pot, add bacon grease, salt, smoked paprika, cumin, chili powder, mix and let sit and simmer until hot, mash beans into a refried bean consistency, it’s okay if it’s not perfect. Set Aside when done
3. put all 2tsp of seasonings and 1/2 oregano into a small bowl (will be easier when it’s time for it)
4. Add butter and avocado oil to a large frying pan on medium heat, once hot add flour and cook for 1 min, then add seasonings mixture and cook for another min, then slowly whisk in 4 cups of water that way it doesn’t clump up. Once all water is added take 1 tsp of chicken bouillon and mix into the hot mixture and 3 tsp of beef bouillon and mix well. Then add your tomato paste. Set aside when done.
5. Once chicken is done shred it and set aside
6. heat 1/4 cup of avocado oil in a frying pan and heat to 7 once hot add corn tortilla and fry for 2 seconds each side then set aside on a paper towel, continue to do that to all your corn tortillas
7. to assemble first add a little cheese to one end of the tortilla then on top add black beans and then chicken and roll up, do that to all your corn tortillas
8. I needed to use a large cake pan and a small pan to fit all these, use whatever works best for you. Add a little bit of sauce to the bottom of pan then lay your enchiladas on top, top with cheese and bake at 375 for 25 min. You can lay a baking sheet on top for the cheese doesn’t burn and take it off the last 5 mins and put on broil if you’d like it a little crispy on top.

I’d love to hear if you tried these! Did you make any swaps, or keep it exactly as written? And how do you prefer it – warmed up, cooled, extra glaze? Let me know in the comments, I always love hearing how these turn out in your kitchen.

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