HEALTHY CHICKEN AND BLACK BEAN ENCHILADAS RECIPES
CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE ...
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
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
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
More about "healthy chicken and black bean enchiladas recipes"
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.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 989.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 989.4 per serving
- Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
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HEALTHIER CHICKEN ENCHILADAS I RECIPE | ALLRECIPES
I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
From allrecipes.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 383.8 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 383.8 calories per serving
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
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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.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 989.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 989.4 per serving
- Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
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Reviews 4.5
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Calories 366.4 calories per serving
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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
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Total Time 1 hours 5 minutes
Category Dinner, Main course
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Calories 484 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Mexican
Calories 484 calories per serving
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Reviews 4.5
Total Time 01 hours 10 minutes
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From tasteofhome.com
Reviews 4.5
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