Chicken and Black Bean Enchiladas Are an Easy Family Favorite
This year, like many of you I imagine, I’ve been cooking a lot. And in the past seven-ish months, I’ve made a few recipes over and over again. These recipes all have a few things in common: They are mostly healthy, easy to make, easy to customize, and they provide lots and lots of leftovers. They also didn’t require me to turn on the oven — because Los Angeles in the summer, even with my AC blasting, can feel like a furnace.
But as we move into fall and temperatures start to feel manageable in Southern California, I’m ready to turn up the heat, which means I’m looking for a handful of new recipes to add to my regular rotation. So when I saw Alice Choi’s chicken and black bean enchiladas recipe, I knew I’d found a keeper.
“I am loving my chicken and black bean enchiladas recipe because I can make a big batch and freeze the leftovers!” Alice Choi of Hip Foodie Mom explains of her recipe. “They are so easy to make and I can switch out the meat component or leave them vegetarian. My whole family loves this recipe!”
As Alice mentions, this recipe is very malleable. You can use rotisserie chicken, roast your own chicken, swap in beef, or even keep it vegetarian. You can make your own enchilada sauce, or use jarred sauce like Alice does. You can use flour or corn tortillas here, too. Top with plenty of cheese before putting it in the oven and when it’s all hot and bubbly, top with lots of diced tomatoes, green onions, and salsa.
Get the recipe: Chicken and Black Bean Enchiladas from Hip Foodie Mom
More Delicious Enchilada Recipes from Kitchn
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