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    Home » Recipes » Meat and Poultry

    Published: Mar 15, 2018 · Modified: Jan 11, 2022 by joskitchenlarder · 10 Comments. · This post may contain affiliate links ·

    Roast Chicken Leftovers & Black Bean Enchiladas

    Jump to Recipe Print Recipe Bookmark Bookmarked!

    I've been meaning to blog this recipe for absolute ages but for some reason haven't until now! My Roast Chicken Leftovers & Black Bean Enchiladas are firm favourite in our house and are perfect (as title suggests) for putting your Sunday roast chicken leftovers to a good use!

    The great thing about these enchiladas is that they can be prepared in just under half an hour hands on time which makes them perfect for a midweek meal. Beside the leftover chicken they call for some store cupboard and fresh ingredients too but don't let them hold you a prisoner. Sweetcorn and black beans were my choice here but feel free to use any beans you've got (kidney beans would work well here). Fresh ingredients can be adapted to what you have available too.

    I tend to use red bell pepper with my enchiladas, however I've been known to substitute it with some grated courgette or carrots before. I usually try and plan my meals in advance and have bell peppers ready and waiting in the fridge but sometimes life simply gets in the way lol. When things don't go to plan I tend to improvise a bit as mentioned. Of course you can also use yellow or green pepper as a substitute for the red one. Whichever one you've got, it'll do. 🙂

    Roast Chicken Leftovers & Black Bean Enchiladas

    Chilli or no chilli?

    Enchiladas are Mexican in origin and you would expect some serious heat in this dish and rightly so. However, I kept my version family friendly and chilli free. There is cumin and coriander (both ground and fresh) and lots and lots of flavour but no chilli. It means that this dish is indeed kids friendly!

    If you simply need a little bit of heat, feel free to slice a bit of red chilli (or any chilli of your choice) and sprinkle it over finished dish - heat guaranteed. I have another couple of tricks I like to use. One is sprinkling a tiny bit of ground cayenne pepper over my portion or giving it a drizzle of chilli infused olive oil. Either way works really well and it keeps everybody happy! And that is what it's all about! 🙂

    However, if you don't cater for the little ones or chilli wimps then simply include chopped red chilli in your filling from the get-go and add it to the frying pan at the beginning together with bell peppers. Job done!

    Roast Chicken Leftovers & Black Bean Enchiladas

    For slightly different take on Mexican cuisine, why don't you try my Pulled Pork Burritos!

    If you are after more easy crowd pleasers which (to top it all off) require only one pot, then try my One Pot Beans & Meatballs Pasta or One Pot Smoked Sausage Jambalaya. Both soo good!

    📋 Recipe

    Roast Chicken Leftovers & Black Bean Enchiladas
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    Roast Chicken Leftovers & Black Bean Enchiladas

    Perfect family dinner allowing you to use up those roast chicken leftovers. Quick and easy enough for midweek meal too!
    Prep Time 30 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 1 hour hour
    Servings 4 -6
    Calories
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Spiced Tomato Sauce

    • 500 ml tomato passata
    • 1 tablespoon extra virgin olive oil
    • 1 plump garlic clove crushed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • salt & pepper to taste

    Enchilada Filling

    • 300-350 g leftover roast chicken roughly chopped
    • 1 onion finely sliced
    • 2 garlic cloves crushed
    • 1 red bell pepper deseeded and roughly chopped
    • 1 x 150g tin sweetcorn drained
    • 1 x 400g tin black beans drained and rinsed
    • 300 ml passata or 1 x 400g tin chopped tomatoes
    • 1 x 15g bunch of fresh coriander cilantro- (leaves and stalks finely chopped)
    • 1.5 teaspoon ground coriander
    • 1.5 teaspoon ground cumin
    • juice of half a lemon
    • salt & pepper to taste
    • olive oil
    • 6 large tortillas
    • 100 g mature cheddar cheese grated
    • sour cream avocado & more fresh coriander (cilantro) to serve

    Instructions

    Spiced Tomato Sauce

    • Gently heat up 1 tablespoon extra virgin olive oil in a medium pan with a lid and almost immediately add passata, garlic, coriander and cumin. Mix well.
    • Let it simmer on low heat for 10-15min partially covered with a lid (it will splatter) giving it occasional stir. Taste and season with salt and pepper.
    • Take off the heat and set aside.

    Enchilada Filling

    • Pour a glug of oil onto a large frying pan and sautée sliced onion until it starts to soften 3-5 min.
    • Add chopped red pepper and sautée another 2 min.
    • Add crushed garlic and ground spices and sautee for another minute giving it a good stir.
    • Pour passata or tinned tomatoes together with a little splash of water to rinse the tin/carton. Add chopped fresh coriander (cilantro) and give it a good stir.
    • Add chopped chicken, black beans and sweetcorn, stir and let the mixture bubble for 5-10 minutes or until the chicken is warmed through and the sauce has thickened a bit.
    • Stir in lemon juice and season to your taste with some salt & pepper.

    Assembly

    • Preheat the oven to 180C.
    • Pour half of your spiced tomato sauce onto the bottom of large baking dish and spread evenly.
    • Divide the enchilada filling evenly between 6 large tortillas and fold them into envelopes. Lay them (seam side down) on top of tomato sauce in your baking dish.
    • Pour the remaining tomato sauce over enchiladas and sprinkle generously with grated cheddar cheese.
    • Bake in preheated oven for 25-30min.
    • Serve hot straight from the oven dotted with some sour cream and sprinkled with fresh coriander (cilantro) leaves and some avocado if you wish.

    Notes

    If you don't have any roast chicken leftovers, simply pan fry 1-2 chicken breasts, shred the meat and proceed as per recipe above.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    How to fold your enchiladas.

    Roast Chicken Leftovers & Black Bean Enchiladas
    Place a portion of filling in the centre of tortilla
    Roast Chicken Leftovers & Black Bean Enchiladas
    Fold both sides of tortilla in
    Roast Chicken Leftovers & Black Bean Enchiladas
    Fold the bottom part of tortilla over
    Roast Chicken Leftovers & Black Bean Enchiladas
    Finish by closing "the envelope" with the top part of tortilla

    Have you tried my Roast Chicken Leftovers & Black Bean Enchiladas? Leave a comment at the bottom of this post, I love reading them!

    If you don’t want to miss new recipes and updates from me make sure to subscribe to new recipe alerts in the top right corner of this page or come and say hello over on my Facebook page, Twitter, Instagram.

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    Roast Chicken Leftovers & Black Bean Enchiladas

    I’m linking my Roast Chicken Leftovers & Black Bean Enchiladas with the following pages:

    Cook Blog Share hosted by Jacqui at Recipes Made Easy

    Cook Once Eat Twice hosted by Corina at Searching for Spice

    Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps

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    • Pulled Pork Burrito cut in half on a plate with salsa.
      Pulled Pork Burritos
    • Bowl with bbq pulled pork.
      Instant Pot BBQ Pulled Pork

    Reader Interactions

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    1. Jenny Paulin says

      March 21, 2018 at 8:21 am

      YUM! I love the look and sound of this Jo , sadly not all of my children would agree with me! However, it is a great way of using up leftovers and looks so tasty!
      thank you for sharing with #Bakeoftheweek x

      Reply
      • joskitchenlarder says

        March 21, 2018 at 9:22 am

        Thanks Jenny! ? It is a slightly different way of using your leftover chook and the good thing is you can pack it with whatever you’ve got available veg wise. My kiddos had a moment of doubt initially regarding black beans ? but came around and now it’s one of their leftovers favourites. Xx

        Reply
    2. Honest Mum says

      March 17, 2018 at 10:09 am

      Oh wow, I wish I could reach into the screen and eat this. Delicious and your photography is wonderful! Thanks for linking up x

      Reply
      • joskitchenlarder says

        March 17, 2018 at 11:42 am

        Thank you so much Vicki! 🙂 It means a lot! x

        Reply
    3. Corina Blum says

      March 17, 2018 at 8:38 am

      These look so good! I love enchiladas but haven't made them for years - I really need to make them again as we often have a roast chicken and enchiladas are such a great recipe to make with the leftovers. Thanks for sharing with #CookOnceEatTwice!

      Reply
      • joskitchenlarder says

        March 17, 2018 at 11:40 am

        Thanks Corina! We love them and have them on a regular basis as the brood keeps requesting them lol and as you can imagine their wish is my command lol x

        Reply
    4. Cooking with kids says

      March 16, 2018 at 10:25 pm

      These look really good. My last attempt at cooking enchiladas wasn't a great success so thanks for this recipe ?

      Reply
      • joskitchenlarder says

        March 17, 2018 at 11:38 am

        Thank you! 🙂 They are so easy and delicious and work every time too! Hope you like them if you decide to give them a go 🙂

        Reply
    5. Michelle Frank | Flipped-Out Food says

      March 16, 2018 at 8:20 pm

      I almost ALWAYS have a rotisserie chicken kicking about in my fridge, and I love to get creative with what I make with the leftovers. These enchiladas are just the ticket!

      Reply
      • joskitchenlarder says

        March 16, 2018 at 8:27 pm

        Thanks Michelle! 🙂 It's always nice to make something new, jazz things up a bit to make leftovers interesting! We all love roast chicken dinner but sometimes we already start dreaming of enchiladas before we even manage to digest it lol!

        Reply

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