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Chicken, Black Bean & Zucchini Enchiladas with Creamy Green Chile Sauce

Enchiladas are filled with a chicken, black bean, zucchini and cheese mixture and covered in a creamy greeen chile sauce.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 4 -8 servings
Cuisine: Mexican

Ingredients

For the Chicken:
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon olive oil
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 boneless skinless chicken breasts
For the Black Bean Filling
  • olive oil
  • 1/2 onion chopped
  • 1/2 pound zucchini quartered lengthwise and cut into quarter-inch slices
  • 1 clove garlic minced
  • one 15-ounce can black beans drained and rinsed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
For the Sauce
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 jalepeño seeds and ribs removed, minced
  • 1 tablespoon all-purpose flour
  • 1 cup vegetable or chicken stock
  • 1 cup sour cream
  • 1 4- oz can fire-roasted mild green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • cayenne pepper to taste
For the Enchiladas
  • 8 8- inch flour tortillas
  • 3/4 pound Monterey jack cheese shredded
  • 1/4 cup fresh cilantro leaves plus more for garnish
  • 1 lime cut into 6 wedges

Instructions

    Cup of Yum
  1. Preheat the oven to 350F. Line a baking dish with foil.
Make the chicken:
    Cup of Yum
  1. In a bowl, combine the Dijon, olive oil, chili powder and salt. Add in the chicken breasts and stir until the chicken is coated. Place the chicken on the prepared baking dish and cook in the preheated oven until the chicken is cooked through, about 30 minutes. Set aside to cool enough to handle. Once cool, shred the chicken and set aside.
Make the black bean filling:
  1. Coat the bottom of a large skillet with the olive oil. Add in the onion and cook until soft, about 5 minutes. Add the zucchini and saute until it is tender, about 6 minutes. Add the garlic, beans, chili powder, cumin and salt and cook until the beans are tender, another 5 minutes. Place the mixture in a large bowl and add the cooked, shredded chicken. Set aside.
Make the sauce:
  1. Wipe out the skillet you were using for the bean filling. Melt the butter over medium heat. Add in the garlic and jalepenos and cook until fragrant and softening, about 4 minutes. Add the flour and cook for 1 minute. Whisk in the stock, then change the heat to high, bringing the mixture to a boil. Once it is boiling, reduce the heat and simmer until it has reduced a bit and become opaque, about 5 minutes.
  2. Transfer the sauce to a blender or food processor. Add the sour cream, the chiles, cumin, chili powder, salt and cayenne pepper. Puree until smooth.
Assemble the enchiladas:
  1. Coat the bottom of a 9x13-inch baking dish with the green chile sauce, reserving the rest of the sauce. Fill each of the 8 tortillas with the chicken and black bean mixture, a spoonful of the cheese, and a sprinkling of cilantro. Roll up and place seam side down in the baking dish. Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.
  2. Bake in the oven for 30 minutes, or until the sauce is bubbling on the edges and the cheese is beginning to brown. Garnish with additional cilantro leaves and serve with the lime wedges.
  3. ----------------------------
  4. adapted from In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World