Gluten-Free, Dairy-Free Chicken Black Bean Enchiladas with Homemade Enchilada Sauce
Gluten-free, dairy-free chicken black bean enchiladas are super simple to throw together and cook up quickly. Add the homemade enchilada sauce for even more delicious flavor. This tasty enchilada sauce can even be made ahead of time, if you’re looking to get dinner on the table in about 30 minutes.
The sauce takes just a little extra time, but the filling comes together so easily. And it’s so much more flavorful than store-bought… totally worth it!
To save time, I suggest having all seasonings and other ingredients needed, out and ready to go. Start off by sautéing a small diced onion in extra virgin olive oil for about 5 minutes.
Next up- all of the spice and seasoning. Brad and I like our enchiladas to have plenty of kick, so I added a tablespoon each of El Yucateco Green and Red Habanero Hot Sauce, but this is totally optional.
Finally, let all of the seasonings meld together and thicken up by simmering for about 10 minutes. Meanwhile, you can start getting all of the ingredients for your enchiladas prepped and ready. As mentioned previously, the enchilada sauce can be made ahead of time. Just store it in a jar or other similar container with a lid in the fridge. You’ll never want to buy canned enchilada sauce again!
The chicken black bean filling is super easy and quick to whip up. I added a couple more tablespoons of El Yucateco to the filling and I will say these enchiladas were quite spicy. If you’re a wimp when it comes to spice, I would recommend only adding the El Yucateco to the enchilada sauce and if you’re a major whimp, you may want to cut it down to only 1 tablespoon.
To assemble your enchiladas, liberally spread enchilada sauce over the tortilla, add some of the chicken filling, wrap tortillas and line them up in a greased 9×13 baking dish.
Pour the remaining enchilada sauce over the top, evenly. You can always add cheese, if you wish- to the filling and/or over the top. To keep things a little more figure-friendly, I decided to keep things dairy-free for this particular recipe. Plus, there’s so much flavor, I really didn’t feel that cheese was needed. Sprinkle chopped cilantro over the top for some extra color and pop these bad boys in the oven for about 20 minutes.
Now that was quick- time to eat! Serve with Spanish rice, chips and salsa and/or a light salad.
I topped my enchilada with avocado and a drizzle of homemade ranch dressing– to balance out the heat. Feel free to top with salsa, sour cream, guacamole and/or additional El Yucateco hot sauce.
These enchiladas turned out a little too spicy for the kiddos, but Brad and I didn’t have a problem devouring them. Brad really loved them and even added a little extra El Yucateco red sauce to his!
- • 1 tablespoon olive oil
- • 1 small onion diced
- • 3 cloves garlic minced
- • 3 tablespoons chili powder
- • 1 tablespoon cumin
- • 1 teaspoon salt
- • ¼ teaspoon oregano
- • 1-2 tablespoons El Yucateco hot sauce, optional I used 1 TBSP Red and 1 TBSP green
- • 1.5 cups or 15-ounce can tomato sauce
- • 1 cup chicken or vegetable stock or broth
- 1/2 cup salsa use your favorite and preference of green or red
- 1-2 tablespoons El Yucateco hot sauce, optional I used 2 TBSP and this dish was quite spicy
- 1 chipotle chili in adobo sauce chopped
- 1 15 ounce can black beans, rinsed and drained
- 2 cups shredded rotisserie chicken
- ¼ cup chopped fresh cilantro plus more for serving
- 6 medium-sized tortillas make sure these are gluten-free, if necessary
- Optional ingredients for serving: guacamole additional hot sauce or salsa, sliced avocado, pico de gallo, sour cream, cheese and/or homemade ranch dressing
- To make the enchilada sauce, heat 1 tablespoon olive oil in large skillet over medium-high heat. Sauté onion for about 5 minutes. Once onion is soft, add garlic, seasonings and hot sauce. Stir everything around and continue to cook for about 1 minute more. Add tomato sauce and broth; and simmer for about 10 minutes. Remove from heat and transfer to a glass jar or glass measuring cup to thicken.
- Use the same skillet to heat chicken black bean filling. Spray skillet with cooking spray and heat at medium-high heat. Add salsa, hot sauce and chopped chile; cook until mixture begins to sizzle. Add the beans and about ½ cup water; bring to the boil, then stir in the chicken, lower heat and simmer until the mixture is slightly thickened, about 2 minutes. Stir in cilantro.
- To assemble the enchiladas, lay out a tortilla, and spread enchilada sauce generously over the surface of the tortilla. Add chicken black bean mixture down the middle of the tortilla, then roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then pour the remaining enchilada sauce on top of the tortillas. Sprinkle cilantro over the top of enchiladas.
- Bake uncovered for 20 minutes at 350 degrees F. Remove from oven and serve immediately, garnished with avocado and other favorite toppings, if desired.
The enchilada sauce recipe makes 2 cups.