Chicken and Black Bean Verde Enchiladas
Comforting corn tortillas stuffed with shredded chicken, black beans, and Monterey Jack cheese, all baked in a tangy salsa verde. A satisfying Mexican-inspired dinner that comes together easily.
Prep
15 min
Cook
25 min
Total
40 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-fueled muscles
Support your everyday foundations
A varied meal helps bring protein, energy and minerals into the day without turning dinner into a supplement calculation.
Notice: comfort + hydration
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet
Time saver
Make ahead: You can assemble these enchiladas up to 24 hours in advance. Cover tightly and store in the fridge, then bake when you're ready for dinner (add 5 minutes to the bake time if cooking from cold).
Do these three things first
- 1Preheat your oven to 375°F.
- 2Prep black beans (rinsed)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 375°F
- 01
Preheat your oven to 375°F
Preheat your oven to 375°F. Lightly coat the bottom of a 9x13 inch baking dish with a splash of olive oil and a few spoonfuls of salsa verde.
Tap card to mark done - 02
Warm a drizzle of olive oil
In a skillet over medium heat, warm a drizzle of olive oil. Season the chicken breast generously with salt, pepper, and dried cumin or chili powder. Cook until golden brown and fully cooked through (about 6 to 8 minutes per side). Transfer to a cutting board and shred using two forks.
Look for: golden brown and fully cooked through (about 6 to 8 minutes per side)
Tap card to mark done - 03
Combine the shredded chicken
In a medium bowl, combine the shredded chicken, the drained black beans, half of the monterey jack cheese, and about 1/4 cup of the salsa verde to bind the filling together.
Tap card to mark done - 04
Wrap the corn tortillas in a damp…
Wrap the corn tortillas in a damp paper towel and microwave for 30 to 40 seconds until warm and pliable (this prevents them from cracking).
Look for: warm and pliable (this prevents them from cracking)
Tap card to mark done - 05
Spoon the chicken and bean filling evenly…
Spoon the chicken and bean filling evenly down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
Tap card to mark done - 06
Pour the remaining salsa verde evenly over…
Pour the remaining salsa verde evenly over the rolled enchiladas and top with the rest of the cheese.
Ready when: everything is assembled and ready to enjoy
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Bake uncovered for 20 to 25 minutes
Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges. Let rest for 5 minutes before serving.
Look for: the cheese is melted, bubbly, and slightly golden at the edges
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