BEAN AND CHEESE ENCHILADAS RECIPES

Name: Chicken and Black Bean Enchiladas with Gooey Jack Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings (plus enough chicken for another meal)
Cuisine: mexican
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note; 1 (15-ounce) can black beans, rinsed and drained; 1 (4-ounce) can diced green chiles; 1/3 cup prepared salsa, mild, medium or hot; 2 tablespoons chopped fresh cilantro leaves; 4 (8-inch) flour tortillas; 1 1/3 cups shredded Monterey jack and or Cheddar; Broccoli; Onions; Potatos; Celery

CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CH…

Chicken and Black Bean Enchiladas with Gooey Jack Ch… image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings (plus enough chicken for another meal)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
Broccoli
Onions
Potatos
Celery

Steps:

Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
Bake enchiladas 15 minutes, until cheese is golden and gooey!
Steam broccoli
Chop onions
Mash potatoes
Chop Celery

BLACK BEAN ENCHILADAS RECIPE: HOW TO MAKE IT

Black Bean Enchiladas Recipe: How to Make It image

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. —Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

Steps:

Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.

Nutrition Facts : Calories 442 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 1261mg sodium, CarbohydrateContent 63g carbohydrate (7g sugars, FiberContent 10g fiber), ProteinContent 17g protein.

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CHEESE ENCHILADAS RECIPE: HOW TO MAKE IT

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
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Reviews 4.2
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 778 calories per serving

Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.
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Total Time 1 hours 5 minutes
Category Dinner, Main course
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Calories 484 calories per serving

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This recipe is from a friend of mine who made a family cookbook of their favorite recipes. We have really enjoyed the cookbook and I will be posting more of her recipes. For the enchiladas, I have made them with the original recipe (listed below) and then last night I didn't have all the right ingredients, so I used a can of RoTel that had the lime and cilantro in place of the can of green chilies. I also used recipe #66591 instead of a packet from the store (I didn't have any on hand). I also always use the flour tortillas that you can buy at Costco that you cook yourself. These enchiladas have a bit of spice to them. They might be too spicy for some and not enough for others, they are perfect for us!!
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Reviews 5.0
Total Time 35 minutes
Calories 698.8 per serving

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