FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION ...
Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
- Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
- In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
- In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
- Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Nutrition Facts : Calories 723.7 calories, CarbohydrateContent 92.8 g, CholesterolContent 111.7 mg, FatContent 24.2 g, FiberContent 12.3 g, ProteinContent 57.9 g, SaturatedFatContent 9.6 g, SodiumContent 2173.6 mg, SugarContent 12.9 g
CHICKEN & BLACK BEAN ENCHILADAS RECIPE - FOOD.COM
This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do.
Total Time 1 hours
Prep Time 35 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
- Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). Remove from broth; set aside and let cool. When the chicken is cool, shred.
- While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat. Add flour and cook for 2-3 minutes, until roux starts to turn light brown.
- Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
- Stir in chicken broth and 1/2 cup water.
- Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.).
- Taste and season with salt and pepper.
- To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
- Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.
- Next, add 1/4 cup shredded cheese.
- Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.
- Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
- Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
- Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
- Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
Nutrition Facts : Calories 989.4, FatContent 40.9, SaturatedFatContent 22.1, CholesterolContent 159.3, SodiumContent 1876.2, CarbohydrateContent 90.7, FiberContent 21.9, SugarContent 8.8, ProteinContent 71
More about "chicken and black bean enchilada recipe recipes"
CHICKEN AND BLACK BEAN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
Reviews 4
Total Time 1 hours 45 minutes
Calories 406 calories per serving
- Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.
LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE RECIPE ...
From allrecipes.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 366.4 calories per serving
- Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.
EASY CHICKEN & BLACK BEAN ENCHILADAS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 486.3 per serving
- Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.
CHICKEN-AND-BLACK BEAN ENCHILADAS RECIPE | MYRECIPES
Total Time 45 minutes
Calories 340 calories per serving
- Bake, covered, at 350° for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired.
CHICKEN AND BLACK BEAN ENCHILADAS RECIPE - 6 POINTS | LAALOOSH
From laaloosh.com
Total Time 65 minutes
Calories 340 kcal per serving
- TO MAKE ENCHILADAS:
CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE RECIPE BY NANCY ...
From m.cookeatshare.com
Reviews 5
Total Time 55 minutes
Cuisine Mexican
Calories 532 per serving
- Preheat the oven to 375 F.. Heat a large skillet over medium heat, and spray with cooking spray or add a small amount of oil. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers. Spread half of the enchilada sauce over the bottom of two 9x9 inch baking dishes. Place 5 tortillas over the sauce, overlapping if necessary (3 in each dish). Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving. Serve sour cream, avocado slices, and/or additional cilantro leaves on the side.
CHICKEN AND BLACK BEAN ENCHILADA VERDE RECIPE WITH SOUR ...
Reviews 4.4
Total Time 55 minutes
Category Main Dishes
Cuisine Kid Friendly, Mexican
Calories 367 per serving
- {"@type": "HowToStep","text": "Top with the remaining cheese during the last 3 minutes of baking. Sprinkle with the cilantro. Top each serving with a dollop of the remaining sour cream." }
CHICKEN & BEAN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
CHICKEN-AND-BLACK BEAN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
RECIPE: CHICKEN & BLACK BEAN ENCHILADAS WITH CREAMY ...
From blueapron.com
CHICKEN AND BLACK BEAN ENCHILADAS • HIP FOODIE MOM
From hipfoodiemom.com
CHICKEN AND BLACK BEAN ENCHILADA SKILLET RECIPE (20 MINUTES)
From sixsistersstuff.com
CREAMY CHICKEN ENCHILADAS WITH BLACK BEANS - CREATIONS BY KARA
From creationsbykara.com
WEEKNIGHT CHICKEN ENCHILADAS THAT ARE DAMN DELICIOUS ...
From damndelicious.net
BEST CHICKEN ENCHILADA CASSEROLE RECIPE WITH CANNED BLACK ...
From thehealthycookingblog.com
CHICKEN ENCHILADA BAKE WITH BUTTERNUT SQUASH & BLACK BEANS
From thehonoursystem.com
CHICKEN AND BLACK BEAN ENCHILADAS RECIPE FROM 30DAYSBLOG
From thirtyhandmadedays.com
SPICY CHICKEN AND BLACK BEAN ENCHILADAS RECIPE — THE MOM 100
From themom100.com
SUPER EASY CHICKEN ENCHILADA RECIPES
From share-recipes.net