SNAP Challenge: Creamy Chicken and Black Bean Enchiladas
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 enchiladas
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Calories
41323 kcal
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Course
Main Course
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Cuisine
American, International
SNAP Challenge: Creamy Chicken and Black Bean Enchiladas
Description
The Creamy Chicken and Black Bean Enchiladas recipe combines shredded cooked chicken with black beans, frozen corn kernels, and a creamy sauce made by melting cream cheese into a lightly thickened tomato and green chile base. Garlic is sautéed for aroma before tomatoes with chiles are simmered to reduce excess liquid. This creates a smooth, rich sauce that becomes the binding element for the filling.
The filling, seasoned with ground cumin, is spooned into flour or corn tortillas, which are rolled and placed seam-side down in a casserole dish. The assembled enchiladas are then topped with homemade red enchilada sauce before baking. This method infuses the tortillas with extra moisture and flavor while the baking warms the filling through.
This dish makes about eight tortillas with flour tortillas; corn tortillas produce smaller enchiladas and roughly twice the quantity. Choosing tortilla type affects yield and texture but not the fundamental flavor profile. The enchiladas serve well as a comforting main course for a family meal or gathering.
Both flour and corn tortillas may be used; corn tortillas are smaller, yielding about twice the number of enchiladas.Reducing tomato liquid before adding cream cheese prevents a watery filling and helps achieve creaminess.
Ingredients
- 1 Tbsp neutral cooking oil $0.02, generic cooking oil
- 2 cloves garlic $0.16
- 1 oz. can diced tomatoes with green chiles $0.73
- 4 oz. cream cheese $0.75
- 2 cups chicken $3.50, shredded, about 1/2 of a rotisserie chicken
- 1 oz. can black beans $0.89
- 1 cup corn kernels $0.60, frozen
- 1/2 tsp cumin $0.05, ground
- 8 tortilla $1.12, soft taco sized, 8 inch
- 1 Red Enchilada Sauce $0.80, homemade batch, about 2 cups
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 both work; corn tortillas are smaller and will yield about twice as many enchiladas.
- Simmer diced tomatoes with green chiles before adding cream cheese to reduce excess liquid for a creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 41323 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 413.23kcal | 21% |
| Carbohydrates | 47.16g | 16% |
| Protein | 20.25g | 41% |
| Fat | 17.08g | 26% |
| Sodium | 1170.31mg | 49% |
| Fiber | 8.79g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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