CHICKEN AND BLACK BEAN ENCHILADAS RECIPE | MYRECIPES
Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor.
Provided by Katie Workman
Total Time 1 hours 45 minutes
Yield Serves 8 (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.
- Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.
- 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.
Nutrition Facts : Calories 406 calories, CarbohydrateContent 42 g, CholesterolContent 70 mg, FatContent 13.1 g, FiberContent 8 g, ProteinContent 32 g, SaturatedFatContent 5.4 g, SodiumContent 531 mg, SugarContent 7 g
BAKED CHICKEN CHIMICHANGAS RECIPE: HOW TO MAKE IT
I developed this quick and easy recipe through trial and error. I used to garnish it with sour cream, too, but I eliminated it in order to lighten the recipe. My friends all love it when I cook these chimichangas, and they're much healthier than deep-fried. —Rickey Madden, Clinton, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, about 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 269 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 613mg sodium, CarbohydrateContent 31g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat
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