CHICKEN ENCHILADAS WITH BLACK BEANS RECIPES

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION ...

Fiesta Chicken and Black Bean Enchiladas from Mission ... image

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

Ingredients

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2?¼ cups grated low-fat sharp Cheddar cheese, divided
? cup fat-free sour cream
? cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

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

Chicken & Black Bean Enchiladas Recipe - Food.com image

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

Ingredients

4 boneless skinless chicken breasts
1/2 yellow onion, quartered
1 tablespoon peppercorn
3 garlic cloves, smashed
2 bay leaves
1 chicken bouillon cube
8 flour tortillas, soft taco size
3 -4 cups monterey jack cheese, shredded
1 cup fresh cilantro, roughly chopped
1 (15 ounce) can black beans, rinsed & drained
2 tablespoons butter
2 tablespoons flour
1 (6 ounce) can tomato paste
2 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon adobo seasoning (optional)
1 (14 ounce) can chicken broth
1/2-3/4 cup water
salt & pepper

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

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