Black Bean, Chicken & Zucchini Enchiladas


I’m so sorry for being a bit absent over the past couple of weeks.  This end of year school stuff is CRAZY!  Now that my oldest is in school I’m finally understanding why everyone is so scatter-brained during the month of May.  WOAH!  Thanks for bearing with me as I navigate this parenting a school-aged child thing.  :)

With that said, I’d like to share with you a new recipe that I tried a week ago that was delish!  Even my picky eater was a proud member of the “clean plate club,” that night.

It’s Black Bean, Chicken & Zucchini Enchiladas!  YUM!  As a mom, I’m always looking for ways to sneak in vegetables…this was a WIN-WIN-WIN!   Plus, poured over the top was a creamy green chile sauce…yep, you’re welcome!  This has definitely gone into my rotation of favorite recipes – AND, it was a good way for me to use up the rest of the shredded chicken that I had in the fridge!

Here is a super easy way to make shredded chicken. One that I’ve shared before – Crock Pot Shredded Chicken!  Often times I’ll throw 6-8 frozen chicken breasts into my large crock pot and add water so that almost all of the chicken is submerged.  I’ll then cook them on low for 5-6 hours until the chicken is fully cooked.  Then I strain the chicken breasts and toss them into my kitchen aid mixer with the paddle attachment and turn it on low speed.  It won’t take long before the chicken turns into the most perfect shredded chicken that you’ve ever seen.  Then I place the shredded chicken in my fridge and save it to use for recipes throughout the week.  

This recipe does contain soy (sour cream).  However, it’s free of peanuts, tree nuts, fish, shellfish, eggs, wheat/gluten & dairy.  If you leave out the chicken it could be made vegan!

Black Bean, Chicken & Zucchini Enchiladas
Prep time
Cook time
Total time
Serves: 4-6

For the Chicken:
  • 2 cups Shredded Chicken
  • 1 TBS Dijon Mustard
  • ½ tsp. Chili Powder
  • ½ tsp. Salt

For the Black Bean & Zucchini Filling:
  • 1 TBS Olive Oil
  • ½ Onion, chopped
  • ½ lb. Zucchini, cut into quarter-inch slices
  • 1 Clove Garlic, minced
  • 1 15-oz Can Black Beans, drained and rinsed
  • ½ tsp. Chili Powder
  • ½ tsp. Ground Cumin
  • ½ tsp. Salt

For the Sauce:
  • 1 TBS Butter (dairy free)
  • 1 Clove Garlic, minced
  • 1 TBS Gluten-Free All-Purpose Flour Mix
  • 1 Cup Chicken Broth (or Vegetable)
  • 1 Cup Sour Cream (dairy free)
  • 1 4-oz Can Mild Green Chilies
  • ½ tsp. Ground Cumin
  • ½ tsp. Chili Powder
  • ½ tsp. Salt
  • ⅛ - ¼ tsp. Cayenne Pepper

For the Enchiladas:
  • 8 8-inch Tortillas (corn or gluten-free)
  • ¾ lb. Mexican Style Cheese (dairy-free)
  • ¼ Cup Fresh Cilantro, chopped or 3 tsp. Dried Cilantro
  1. Preheat the oven to 350 F.

Season the Chicken:
  1. In a large bowl, combine the shredded chicken, dijon, chili powder, and salt. Mix until the chicken is covered and set aside.

Black Bean Filling:
  1. Coat the bottom of a large skilled with 1 TBS olive oil.
  2. Add in the onion and cook until soft and translucent, about 5 minutes.
  3. Add the zucchini and sauté until it is tender, about 5 minutes.
  4. Add the garlic, beans, chili powder, cumin and salt. cook until the beans are tender, another 5 minutes.
  5. Add the mixture to the chicken bowl and mix together. Set aside.

Creamy Green Chile Sauce:
  1. Wipe out the skillet you were using for the bean filling.
  2. Melt the butter over medium heat and add in the garlic. Cook until fragrant, about 4 minutes.
  3. Add the flour and cook for 1 minute, stirring constantly.
  4. Whisk in the stock, changing the heat to high. Bring the mixture to a boil. Once it is boiling, reduce the heat and simmer until it has reduced a bit and become opaque, about 6 minutes.
  5. Transfer the sauce to a blender (or food processor). Add the sour cream, chiles, cumin, chili powder, salt, and cayenne pepper.
  6. Puree until smooth.

Assemble the Enchiladas:
  1. Coat the bottom of a 9x13 baking dish with the green chili sauce, save the rest for later.
  2. Fill each of the 8 tortillas with the chicken & black bean mixture, a spoonful of the cheese, and a bit of cilantro. Roll up and place seam side down in the baking dish.
  3. Once all have been made and the baking dish is full, pour the remaining green chile sauce over the top and sprinkle with the remaining cheese and cilantro.
  4. Bake in the oven for 30-minutes, or until the sauce is bubbling and the cheese is beginning to brown.

**Allergy Alert**

Be sure to read all of your labels.  I have found many spices and other products (i.e. garlic powder) that includes additional ingredients like soy.

Known Allergy Information (containing the major 8):  Soy
If you are going gluten free, substitute a gluten free flour mix.  Here is my favorite gluten-free substitute.

**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies.  Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free.  You should always check with the manufacturer to confirm that your child can have their product(s).  The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, egg, peanut, tree nut, fish, shellfish and sesame).**


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  1. Wow this sounds so yummy! I love spicy food :)

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