Black Bean and Chicken Echilada. Combine chicken and black beans in a medium bowl; add half of sauce mixture. 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.
These simple chicken enchiladas with red sauce (preferably homemade) use everyday ingredients, like leftover chicken (from a rotisserie), canned black beans and green chiles… and cheese.
And now these Chicken and Black Bean Enchiladas have become my go to dish for everything - when I need to take a meal to a friend, when I need to bring a dish for a potluck, when I want to make a freezer meal, and when I need a Cinco de Mayo recipe.
In these Chicken, Black Bean, and Spinach Enchiladas, corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach.
You can cook Black Bean and Chicken Echilada using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Black Bean and Chicken Echilada
- It's 2 of chicken breasts diced.
- It's 1 of yellow onion diced.
- You need 2 cloves of garlic minced.
- You need 3/4 tbsp of cumin.
- Prepare 1 can of corn drained.
- It's 1 can of black beans rinsed and drained.
- Prepare 12 of corn tortillas.
- You need 1 jar of salsa verde.
- It's 1 jar of monterey jack cheese dip.
- You need 2 of cupe shredded cheese.
I could tell by the photo she sent that she meant this recipe for Chicken, Black Bean, and Spinach Enchiladas with Tomatillo Sauce. These crowd-pleasing enchiladas are stuffed with a hearty filling of Mexican-spiced chicken, black beans, and tender bites of rice and kale (cooked together in the same pot for easy cleanup)—brought together with a bit of rich sour cream. It's all finished in the oven under a delightfully herbaceous. These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!
Black Bean and Chicken Echilada step by step
- In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through..
- Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes..
- Warm corn tortillas in microwave under a towell..
- Fill tortillas, roll up, and place in a 13x9 baking pan untill full. Spoon a tablespoon of salsa verde over each, cover with shredded cheese..
- Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving..
Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Set the meat aside along with the juices from the baking dish. These enchiladas are filled with chicken, black beans, corn, onion, and cilantro and covered with a spicy enchilada sauce and plenty of cheese. Enchiladas have always been one of my must eats at a Mexican restaurant. However, knowing that pack in tons of calories and fat, I.