Chicken and Black Bean Enchiladas
User Reviews
4.5
60 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
498 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chicken and Black Bean Enchiladas
Report
A meaty chicken and black bean and green chile filling makes these hearty authentic enchiladas delicious and satisfying Mexican inspired meal.
Share:
Ingredients
For Enchiladas
- 1 tablespoons olive oil
- 1 small onion diced
- 2 shredded or diced cooked chicken breasts I use leftover rotisserie chicken or 2 roasted chicken breasts without skin
- 2 cups Mexican red enchilada sauce canned or recipe on this site
- 15 ounces canned black beans rinsed and drained
- 4½ ounces canned green chiles I use hatch chiles -- you can also use fresh fire roasted chiles.
- 8 ounces cheddar cheese (or monterey jack, cheddar jack or pepper jack) shredded, divided
- 1 package tortillas 8-10
Serve With
- sour cream
- avocado
- cilantro
- tomato diced
- green onion sliced
- cheddar cheese shredded
- salsa
Instructions
- Preheat oven to 350°.
- In a medium skillet, heat the olive oil over medium high heat. Add the onion and saute until the onions are softened and slightly translucent. Add the chicken, green chiles and ½ cup of red enchilada sauce, stirring occasionally until the chicken is warmed through and the mixture is well coated in sauce. Remove from heat and set aside.
- Spray a casserole dish with vegetable spray and then spoon 2-3 tablespoons of enchilada sauce on the bottom of the casserole and gently spread to cover the bottom.
- Lay a tortilla flat on your work surface and spoon a tablespoon or so of sauce onto it. Spread the sauce evenly over the whole tortilla. Add a small handful of shredded cheese into the center of the tortilla.
- Top with a few spoons of the shredded chicken filling (don't over-stuff). Top with a handful of black beans and carefully fold the two sides of the tortilla over the filling. Transfer the wrapped enchilada to the baking dish, seam side down.
- Continue to assemble the enchiladas and transfer them to the casserole dish. Spread the remaining red enchilada sauce over the top of the tortillas and spread so that they are all coated with sauce.
- Garnish with the remainder of the cheese and bake for 25-30 minutes, until cheese is melted and bubbly and casserole is heated through.
- Serve with your choice of condiments and garnishes.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
75mg
(25%)
Sodium
1644mg
(69%)
Potassium
475mg
(14%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
958IU
(19%)
Vitamin C
12mg
(13%)
Calcium
363mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1644mg | 69% |
| Potassium | 475mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 958IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 363mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
60 reviews
Excellent
Other Recipes
You'll Also Love
