These easy and delicious Chicken and Bacon Black Bean Enchiladas make a fun weeknight meal. I love to double this enchilada recipe and make TWO pans – one for dinner now and one for dinner later.
Chicken and Bacon Black Bean Enchiladas Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We??
This enchilada casserole makes a pretty neat gift when somebody’s grieving a loss or celebrating a birth….and who doesn’t love a pan of enchiladas delivered to their door when in need??
You guys know that I adore any kind of meal has Mexican, South West, or Tex Mex flavors and this recipe for Chicken and Bacon Black Enchiladas is no exception. When I first came up with this recipe, I was a little skeptical about adding bacon to an enchilada…..somehow it just didn’t seem right. Boy was I wrong!
3 good reasons to love this recipe –
- This a great make-ahead recipe. You can assemble it in the morning and bake it later for dinner.
- These enchiladas freeze well. Double the recipe and put one pan in the freezer to use when things are crazy later.
- Because everybody LOVES Mexican food.
What ingredients do you need to make this enchilada recipe?
- Black beans
- Pimentos, optional
- Scallions (green onions)
- Flour tortillas – 8-inch
- Cheddar cheese
- Your favorite Mexican toppings, such as sour cream, additional salsa, cilantro, etc.
Easy Recipe Tips for Making Chicken and Bacon Black Bean Enchiladas –
1. Don’t have time to cook some chicken? Don’t worry. Fetch you a rotisserie chicken and shred that thing quick while it’s still warm – the meat comes off the bones easier when it’s still warm or room temperature.
2. This enchilada recipe is a little different because it calls for FLOUR tortillas. If that stresses you, feel free to do the traditional thing and use corn tortillas – no problem. However, I will tell you that if you make this AS IS, you’ll find it super delish – I was skeptical at first, too, and now I can’t get enough of these tasty suckers.
3. I like black beans best in this enchilada casserole, but you can substitute chili beans or pinto beans, if you prefer. (And do you ever make beans in your Instant Pot? Life changing!)
Common Questions Asked About
Can I make these enchiladas using ground beef instead of chicken?
Absolutely and they will be delicious. Cook and drain the ground beef, then follow the recipe just as you would when using cooked and shredded chicken.
What about leftover cooked and shredded turkey? Can I use that in place of the chicken sometime?
Great idea! Works great.
Would this recipe be good if I substitute corn tortillas in place of the flour tortillas?
Yep. The enchiladas will be smaller in size when using corn tortillas, but that’s no problem – the flavor is just as delish.
If I use a the cooked meat from a rotisserie chicken for this recipe, can I use both the dark and the white meat?
Totally – I do it all the time. I love having a rotisserie chicken on hand to make dinnertime go more quickly and easily.
More Recipe Favorites to Enjoy –
- CLASSIC CUBAN-STYLE PICADILLO OVER RICE
- INSTANT POT BIG BOLD BEEF CARNITAS
- EASY OPEN-FACE ITALIAN BEEF SANDWICHES
- ROAST BEEF WELLINGTON HAND PIES
- CORNED BEEF FRITTERS WITH DIPPING SAUCE
- CHEESY CHICKEN TAMALE CASSEROLE
- INSTANT POT HOT BEEF SANDWICHES WITH GRAVY
- SMOKED TRI-TIP BEEF WITH CHIMICHURRI SAUCE
- ASIAN MEATBALL SUB SANDWICHES
Printable Chicken and Bacon Black Bean Enchiladas Recipe –
Chicken and Bacon Black Bean Enchiladas
- 2 cups chopped or shredded cooked chicken
- 1/3 cup chopped, cooked bacon
- 2 cloves garlic, minced
- 2 cups jarred salsa, such as Pace (salsa fresca or restaurant-style salsa is too watery for this recipe)
- 1 cup black beans, with a little juice
- 2 Tbs. pimentos
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 cup sliced scallions (green and white parts both, as desired)
- 6-8 flour tortillas, 8"
- 1 cup shredded cheddar, we like sharp cheddar
- Your favorite toppings, such as sour cream, sliced olives, cilantro, etc.
- Preheat oven to 350 degrees F. Meanwhile, spray a 9 x 13 baking dish with nonstick spray.
- In a large mixing bowl, combine chicken with 1 cup of the salsa, bacon, garlic, beans and a little juice, pimentos, cumin, salt, and scallions; combine well.
- Divide prepared chicken mixture between the tortillas, folding each tortilla around the filling and placing them side-by-side in the prepared baking dish. (I usually make 8 enchiladas from this recipe, but if you prefer 6 FATTER enchiladas, go for it.)
- Spread the remaining cup of salsa over the top of the enchiladas in the pan; cover with foil. Bake enchiladas, on center rack of the preheated oven, covered, for 20-25 minutes or until hot throughout.
- Remove the foil and sprinkle the enchiladas with cheese; bake for an additional 5 minutes.
- Serve enchiladas garnished with your favorite Mexican toppings.
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