SNAP Challenge: Creamy Chicken and Black Bean Enchiladas

Name: SNAP Challenge: Creamy Chicken and Black Bean Enchiladas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 enchiladas
Ingredients: 1 Tbsp cooking oil; 2 cloves garlic; 1 15oz. can diced tomatoes with green chiles; 4 oz. cream cheese; 2 cups shredded chicken (about 1/2 of a rotisserie chicken); 1 15oz. can black beans; 1 cup frozen corn kernels; 1/2 tsp ground cumin; 8 soft taco sized 8 inch tortillas; 1 batch homemade red enchilada sauce (about 2 cups)

User Reviews

4.8

105 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 enchiladas
Calories
41323 kcal
Course
Main Course
Cuisine
American, International

SNAP Challenge: Creamy Chicken and Black Bean Enchiladas

Nancy Wheeler

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These enchiladas are filled with a creamy southwest sauce, shredded chicken, black beans, and sweet corn. A homemade enchilada sauce brings it all together.

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Ingredients

Servings

1 Tbsp cooking oil $0.02
2 cloves garlic $0.16
1 15oz. can diced tomatoes with green chiles $0.73
4 oz. cream cheese $0.75
2 cups shredded chicken (about 1/2 of a rotisserie chicken) $3.50
1 15oz. can black beans $0.89
1 cup frozen corn kernels $0.60
1/2 tsp ground cumin $0.05
8 soft taco sized 8 inch tortillas $1.12
1 batch homemade red enchilada sauce (about 2 cups) $0.80

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Instructions

Mince the garlic and sauté it in a large skillet with cooking oil over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
Rinse and drain the can of black beans, then add them to the skillet along with the frozen corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
Preheat the oven to 350 degrees. Scoop about 1/3 to 1/2 cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
While the oven is preheating, make a batch of homemade red enchilada sauce (or use canned), then pour it over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.

Notes

Flour or corn tortillas may be used. Corn tortillas are usually smaller, so this recipe would yield about twice as many small enchiladas using corn tortillas.