Roast Chicken Leftovers & Black Bean Enchiladas

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Roast Chicken Leftovers & Black Bean Enchiladas

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. πŸ™‚

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! πŸ™‚

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

If you are after some more family friendly dinners why not try my Mini Pork Meatloaves with Courgette which are a huge heat in our house every single time and nobody even minds the presence of courgettes. πŸ˜‰ 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!

Roast Chicken Leftovers & Black Bean Enchiladas

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Main

Cuisine: Mexican

Yield: 4-6

Perfect family dinner allowing you to use up those roast chicken leftovers. Quick and easy enough for midweek meal too!


    Spiced Tomato Sauce
  • 500 ml tomato passata
  • 1 Tbsp extra virgin olive oil
  • 1 plump garlic clove (crushed)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt & pepper to taste
    Enchilada Filling
  • 300-350g 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)
  • 300ml passata or 1 x 400g tin chopped tomatoes
  • 1 x 15g bunch of fresh coriander (cilantro)- (leaves and stalks finely chopped)
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cumin
  • juice of half a lemon
  • salt & pepper to taste
  • olive oil
  • 6 large tortillas
  • 100g mature cheddar cheese (grated)
  • sour cream, avocado & more fresh coriander (cilantro) to serve


    Spiced Tomato Sauce
  1. Gently heat up 1 Tbsp extra virgin olive oil in a medium pan with a lid and almost immediately add passata, garlic, coriander and cumin. Mix well.
  2. 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.
  3. Take off the heat and set aside.
    Enchilada Filling
  1. Pour a glug of oil onto a large frying pan and sautΓ©e sliced onion until it starts to soften 3-5 min.
  2. Add chopped red pepper and sautΓ©e another 2 min.
  3. Add crushed garlic and ground spices and sautee for another minute giving it a good stir.
  4. 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.
  5. 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.
  6. Stir in lemon juice and season to your taste with some salt & pepper.
  1. Preheat the oven to 180C.
  2. Pour half of your spiced tomato sauce onto the bottom of large baking dish and spread evenly.
  3. 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.
  4. Pour the remaining tomato sauce over enchiladas and sprinkle generously with grated cheddar cheese.
  5. Bake in preheated oven for 25-30min.
  6. Serve hot straight from the oven dotted with some sour cream and sprinkled with fresh coriander (cilantro) leaves and some avocado if you wish.


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.

How to fold your enchiladas.

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

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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 and Kirsty at Hijacked By Twins

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

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

Recipe of the Week hosted by Emily at A Mummy Too

Hijacked By TwinsLink up your recipe of the weekBrilliant blog posts on    Casa Costello


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  • Reply Michelle Frank | Flipped-Out Food

    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!

    March 16, 2018 at 8:20 pm
    • Reply joskitchenlarder

      Thanks Michelle! πŸ™‚ 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!

      March 16, 2018 at 8:27 pm
  • Reply Cooking with kids

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

    March 16, 2018 at 10:25 pm
    • Reply joskitchenlarder

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

      March 17, 2018 at 11:38 am
  • Reply Corina Blum

    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!

    March 17, 2018 at 8:38 am
    • Reply joskitchenlarder

      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

      March 17, 2018 at 11:40 am
  • Reply Honest Mum

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

    March 17, 2018 at 10:09 am
  • Reply Jenny Paulin

    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

    March 21, 2018 at 8:21 am
    • Reply joskitchenlarder

      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 πŸ˜‚ but came around and now it’s one of their leftovers favourites. Xx

      March 21, 2018 at 9:22 am

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