Type: Enchiladas, Main
Prep Time: 15 min.
Cook Time: 30 min.
Ready in: 45 min.
Servings: 6

Try our deconstructed enchilada recipe for a one-pan weeknight dinner!


  1. Preheat the oven to 400°F.
  2. Heat oil in skillet over medium heat. Add yellow onion and bell peppers. Cook for 3-5 minutes until slightly softened.
  3. Add in cooked chicken, black beans, tomatoes and spices. Gently mix to combine. Simmer 5 minutes.
  4. Turn off flame/burner. Scoop skillet mixture into a heat-safe, medium bowl. Set aside.
  5. Layer up: In the empty skillet, coat pan with 2-3 big spoonfuls of enchilada sauce. Add a layer of quartered tortillas. Top with chicken & veg mixture. Generously sprinkle with Beemster.
  6. Repeat layering with sauce (drizzle) - tortilla -chicken mix - cheese until all ingredients are used. You should get 3 layers and end topped with cheese.
  7. Bake for 20 minutes until enchiladas are golden brown on top, garnish with cilantro and scallions.


  • 1 green bell pepper, diced
  • 1 yellow onion, peeled & diced
  • 6 corn tortillas, cut in quarters
  • Cooked chicken (1 whole rotisserie, pulled or 3 breasts, sliced)
  • Olive oil
  • 1 can black beans, drained & rinsed
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 can (14.5oz) diced tomatoes
  • 2 cups Beemster Classic, shredded
  • 8oz red enchilada sauce (homemade or store-bought)
  • Garnish: Cilantro, scallion

Cheeses Mentioned


Beemster Classic cheese is aged eighteen months to give you even more of the signature nutty and butter-rich flavor profile

Pairs with:

Hoppy, bitter craft beers and Malbec or full-bodied whites. Smoked almonds, dates or fig spread.