Garlic & Black Bean Chicken Enchilada Rolls

September 10, 2025

For me, enchiladas need to be two things: cheesy and saucy… and these garlic and black bean chicken enchilada rolls are exactly that. They are packed with all of those comforting enchilada vibes just rearranged a little differently and without the tortillas.

Now I am definitely not “anti-tortilla” by any means, but sometimes I prefer my carbs with a little more nutritional value and black beans are one of my absolute favorites! First, they are downright delicious and thats always important. They are also a great source of protein, fiber, vitamins, minerals and antioxidants.

Black beans rock and we are filling our chicken rolls with cheese and a garlicky black bean mixture, smothering them in enchilada sauce and baking them to tender, flavorful perfection.

Let’s get started…

Begin by making the garlic and black bean filling.

Place a large skillet over medium heat and cook down a medium diced yellow onion until it is soft and tender.

Add in 4 ounces of diced green chilies and 3 cloves of finely minced garlic cloves and cook for about 60 seconds while stirring consistently.

For the black beans, add a 15 ounce can that has been drained, but not rinsed into the skillet and cook the beans until they begin to soften. Use the back of a wooden spoon or a potato masher to mash the beans down into a thick paste and then transfer the filling off of the heat for now.

Now that the filling is ready to go, pound 6 chicken cutlets out nice and thin and season both sides generously.

Divide the garlic and black bean mixture between the 6 cutlets leaving a little border around the edges.

Add some shredded mozzarella, sharp cheddar and crumbled cojita and roll the chicken up nice and tight.

Repeat the process and transfer the rolls into a small square or rectangle baking dish. You want to choose a baking dish that the rolls will fit tightly together in. This will help keep them rolled up as they bake.

Note: If the chicken isn’t tightly packed into your dish, you can use a toothpick to secure the rolls, so they don’t unravel as they cook.

Once all of the rolls have been tucked into the baking dish, cover them with a cup of red enchilada sauce. Be sure to get some of the sauce around the outer edges of the chicken rolls and in between them too.

Add any remaining cheese you have over the sauce and bake the rolls in a 375 degree oven for 28-35 minutes or until the center of the roll reaches 165 degrees.

The cook time will depend on how thinly you were able to pound your chicken. The thinner the chicken, the faster they cook!

Once your chicken enchilada rolls are baked, garnish with more cheese (you can never really have too much) and some fresh cilantro if you love the stuff as much as I do and then get ready to dig in….

These garlic and black bean chicken enchilada rolls are absolutely delicious. That black bean filling is out of this world and all the cheese and enchilada sauce is… it’s something I can’t quite get enough of.

These chicken rolls are packed with protein, flavor and so many comforting Mexican food vibes. They are perfect when you are craving Latin flavor and wanting nutrient dense meals.

Whether you are making dinner for the fam or meal prepping lunches that you will genuinely be excited to eat all week long then these garlic and black bean chicken enchilada rolls are just what you need.

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