Weeknight Chicken & Black Bean Enchiladas

Classic comfort with a quick homemade twist

These enchiladas are everything we love about weeknight dinners: cozy, flavorful, and easy to pull together with rotisserie chicken and pantry staples. The homemade sauce adds a little extra love, but store-bought works too when time’s tight. With allergy-friendly cheese and simple swaps, this dish is a crowd-pleaser for mixed households and busy nights alike.

Ingredients

For the filling:

• 4 cups coarsely shredded rotisserie chicken (check labels)

• 1 (15-ounce) can black beans, drained and rinsed

• ½ cup chopped fresh cilantro

• 2 cups Daiya shredded Mexican blend cheese, divided

• 8 8-inch flour tortillas, warmed

For the enchilada sauce:

• 1 Tbsp canola oil

• 1 medium sweet onion, diced

• 1 small poblano pepper, diced

• 4 cloves garlic, minced

• 1 Tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 cup chicken stock

• 1 (15-ounce) can tomato sauce

Instructions

1. Make the Sauce (or skip for store-bought!) Heat oil in a large skillet over medium heat. Sauté onion and poblano until soft, about 3–4 minutes. Add garlic and spices; stir until fragrant, about 1 minute. Pour in chicken stock and tomato sauce. Simmer for 5–7 minutes until slightly thickened. Set aside.

2. Preheat Oven Heat oven to 375°F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

3. Mix the Filling In a large bowl, combine shredded chicken, black beans, cilantro, and ½ cup enchilada sauce. Stir in ¾ cup cheese.

4. Soften the Tortillas Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them easier to roll. Or lightly fry each in a bit of oil until pliable but not crispy.

5. Assemble the Enchiladas Spoon ½–¾ cup of filling into each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

6. Top & Bake Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese. Bake for 25–30 minutes, until bubbly and golden.

7. Serve Warm Serve with Spanish rice, southwest corn, or a simple green salad.

Allergy Mom Tips

• Don’t overstuff—too much filling can tear the tortillas and cause overflow.

• Always pour sauce on top of the enchiladas, not underneath, to avoid soggy bottoms.

• Daiya melts beautifully here, but feel free to use your family’s favorite safe cheese.

• Freeze leftovers in individual portions for easy lunches or future dinners.

Want to save this recipe for later?

Click to download a printable version—perfect for meal planning, potlucks, or sharing with allergy-friendly friends.

Tried it?

If you try this recipe, let me know in the comments!

Here’s to simple meals that make allergy life feel a little easier.

Enjoy! — Liz, your everyday allergy mom 💛