Rotisserie Chicken Black Bean Enchiladas
Rotisserie Chicken Black Bean Enchiladas became my answer to the question I ask myself every Thursday: what can I make that feels like I actually tried, without actually trying that hard.
My husband would eat these every week and never complain, which around here is the highest form of praise I know.
What makes this version better than takeout is the combination of tender pulled rotisserie chicken and creamy black beans rolled together — the beans stretch the filling further and make every bite more satisfying than a chicken-only version ever could.
Keep reading and I will walk you through exactly how to put this together on a weeknight without breaking a sweat.
How to Make Rotisserie Chicken Black Bean Enchiladas
Why You’ll Love This Recipe
- The black beans add protein and fiber, making these enchiladas more filling and nutritious
- Using rotisserie chicken cuts prep time in half while still delivering amazing flavor
- The combination of chicken and beans creates a heartier, more satisfying texture
💚 If you love using rotisserie chicken for easy meals, you’ll also love this One-Pot Rotisserie Chicken Noodle Soup.
What You’ll Need
- rotisserie chicken — about 3 cups shredded meat
- black beans — 15 oz each, drained and rinsed
- corn tortillas — 6-inch size
- red enchilada sauce — divided
- Mexican cheese blend — shredded, divided
- yellow onion — diced
- garlic — minced
- diced green chiles — 4 oz can
Before You Start Cooking
A few things that make this recipe work:
- ► Mash about half the black beans with a fork before adding to create a creamier texture that holds the filling together better
- ► Save the juices from the rotisserie chicken container and add a tablespoon to the filling for extra flavor
- ► Double-wrap the dish in foil if your enchilada sauce tends to splatter in the oven
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| rotisserie chicken | leftover cooked chicken or turkey | Perfect way to use up holiday leftovers. |
| black beans | pinto beans or kidney beans | Any canned beans work well in this recipe. |
| corn tortillas | flour tortillas | Use 8-inch flour tortillas for a softer texture. |
| red enchilada sauce | green enchilada sauce or salsa verde | Creates a tangier, brighter flavor profile. |
| Mexican cheese blend | Monterey Jack or cheddar cheese | Use what you have on hand. |
| sour cream | Greek yogurt | Adds extra protein and tangy flavor. |
How To Make Rotisserie Chicken Black Bean Enchiladas
Prepare the filling base
Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
Combine chicken and beans
Remove skin from rotisserie chicken and shred the meat into bite-sized pieces. Add shredded chicken, black beans, green chiles, salt, and pepper to the skillet. Stir in 1/2 cup enchilada sauce and sour cream. Mix well and cook for 3-4 minutes until heated through.
Warm the tortillas
Wrap tortillas in damp paper towels and microwave for 45 seconds to make them pliable. Alternatively, warm them one at a time in a dry skillet for 15 seconds per side.
Assemble the enchiladas
Spread 1/2 cup enchilada sauce in the bottom of a 9×13 inch baking dish. Place about 1/3 cup filling down the center of each tortilla, add a pinch of cheese, then roll tightly. Place seam-side down in the prepared dish.
Top and bake
Pour remaining enchilada sauce over the rolled tortillas, making sure they’re completely covered. Sprinkle remaining cheese evenly over the top. Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
Rest and serve
Let enchiladas rest for 5 minutes before serving to allow the filling to set. Garnish with fresh cilantro, diced avocado, or additional sour cream if desired.
Pro Tips For The Best Results
- Warm tortillas right before rolling — Cold tortillas crack when rolled — warm them just before you need them.
- Cover the ends with sauce — Exposed tortilla edges dry out fast; make sure sauce reaches every corner.
- Let the filling cool slightly before rolling — Hot filling steams the tortillas from inside and makes them fall apart.
Have a tip that works for you? Drop it in the comments below — we’d love to hear it! 👇
Common Mistakes To Avoid
- Not warming tortillas before rolling — Always warm tortillas to prevent cracking and tearing during assembly
- Overfilling the tortillas — Use about 1/3 cup filling per tortilla to ensure they roll properly and stay closed
- Using cold filling — Let the filling cool slightly but not completely cold, which makes rolling easier
- Not covering completely with sauce — Exposed tortilla edges will get crispy and tough, so cover all surfaces with sauce
Make Ahead and Storage Tips
The chicken and bean filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator — just warm it slightly before rolling so it’s easier to work with.
Assemble the enchiladas completely, cover the baking dish tightly with foil, and refrigerate up to 24 hours before baking — no changes to the cook time needed.
To freeze unbaked enchiladas, wrap the assembled dish tightly in a double layer of foil and freeze for up to 3 months; thaw overnight in the refrigerator and add 10 minutes to the bake time.
Leftover baked enchiladas keep well in the refrigerator for up to 4 days — reheat individual portions in the microwave covered loosely with a damp paper towel to keep the tortillas from drying out.
What To Serve With Rotisserie Chicken Black Bean Enchiladas
- Serve with Mexican rice and refried beans for a complete restaurant-style meal
- Top with fresh avocado slices, cilantro, and a dollop of sour cream
- Add a side of corn salad or coleslaw to balance the richness
- Serve with lime wedges for a bright citrus finish
Delicious Variations To Try
- Green Sauce Version — Swap the red enchilada sauce for salsa verde or green enchilada sauce and use Monterey Jack cheese instead of Mexican blend for a tangier, brighter take on the filling.
- Spicy Chipotle Version — Stir one or two chipotles in adobo sauce into the filling mixture and use pepper jack cheese on top for a smoky heat that works especially well with the black beans.
- Cheesy Black Bean Only — Skip the chicken entirely and double the black beans with a handful of frozen corn stirred into the filling — fully vegetarian and just as satisfying thanks to the extra cheese and sauce.
For a completely different flavor profile using the same convenient rotisserie chicken base, try these Rotisserie Chicken Pot Pie Turnovers — they turn leftover chicken into handheld comfort food.
More Rotisserie Recipes
Love this recipe? Here are a few more of my favorites you will want to try:
One-Pot Rotisserie Chicken Noodle Soup | Classic comfort soup made easy with rotisserie chicken and one pot! Ready in under 30 minutes and perfect for cozy dinners!
Rotisserie Chicken Pot Pie Turnovers | All the comfort of chicken pot pie in handheld turnovers! Uses rotisserie chicken and puff pastry for easy weeknight cooking!
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Yes, use 8-inch flour tortillas for a softer texture. You may need to adjust the amount of filling slightly as flour tortillas are typically larger.
How do I prevent the tortillas from cracking?
Always warm the tortillas before rolling. Wrap them in damp paper towels and microwave for 45 seconds, or warm individually in a dry skillet.
Can these enchiladas be frozen?
Yes, assemble but don’t bake, then freeze for up to 3 months. Thaw overnight in the refrigerator and add 10 minutes to the baking time.
What’s the best way to shred rotisserie chicken?
Remove the skin first, then use two forks to pull the meat apart, or use clean hands to shred into bite-sized pieces.
How long do leftover enchiladas keep?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven.
Can I make the filling ahead of time?
Yes, the chicken and black bean filling can be prepared up to 3 days in advance and stored in the refrigerator.
Why are my enchiladas soggy?
This usually happens if the filling is too wet or tortillas aren’t warmed properly. Let filling cool slightly and always warm tortillas before rolling.
What can I serve with these enchiladas?
Mexican rice, refried beans, guacamole, corn salad, or a simple green salad all pair well with these hearty enchiladas.
Ready To Make Rotisserie Chicken Black Bean Enchiladas?
These rotisserie chicken black bean enchiladas prove that weeknight dinners can be both satisfying and nourishing without requiring hours in the kitchen. The combination of tender chicken and protein-rich black beans creates a filling that’s hearty enough to satisfy the whole family, while the shortcuts keep your evening stress-free.
Rotisserie Chicken Black Bean Enchiladas
By At The Sunday Table
There’s something so satisfying about enchiladas that are packed with both tender rotisserie chicken and creamy black beans. The combination creates this perfect balance of textures and flavors, while the black beans add extra protein and fiber that makes each bite more filling and satisfying than traditional chicken-only versions.
Ingredients
Instructions
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1Prepare the filling base
Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
-
2Combine chicken and beans
Remove skin from rotisserie chicken and shred the meat into bite-sized pieces. Add shredded chicken, black beans, green chiles, salt, and pepper to the skillet. Stir in 1/2 cup enchilada sauce and sour cream. Mix well and cook for 3-4 minutes until heated through.
-
3Warm the tortillas
Wrap tortillas in damp paper towels and microwave for 45 seconds to make them pliable. Alternatively, warm them one at a time in a dry skillet for 15 seconds per side.
-
4Assemble the enchiladas
Spread 1/2 cup enchilada sauce in the bottom of a 9×13 inch baking dish. Place about 1/3 cup filling down the center of each tortilla, add a pinch of cheese, then roll tightly. Place seam-side down in the prepared dish.
-
5Top and bake
Pour remaining enchilada sauce over the rolled tortillas, making sure they’re completely covered. Sprinkle remaining cheese evenly over the top. Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
-
6Rest and serve
Let enchiladas rest for 5 minutes before serving to allow the filling to set. Garnish with fresh cilantro, diced avocado, or additional sour cream if desired.
Notes
- ► Mash about half the black beans with a fork before adding to create a creamier texture that holds the filling together better
- ► Save the juices from the rotisserie chicken container and add a tablespoon to the filling for extra flavor
- ► Double-wrap the dish in foil if your enchilada sauce tends to splatter in the oven
- ► Let the filling cool slightly before rolling to prevent the tortillas from getting soggy
Nutrition Per Serving
Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
