Black Bean And Chicken Enchiladas Food

CHICKEN & BEAN ENCHILADAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
• Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
• Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®

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.

CHICKEN & BLACK BEAN ENCHILADAS

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.

CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE

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

Steps:

• 1. Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl. Spoon chicken mixture evenly down the center of each tortilla, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish coated with cooking spray. 2. Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese. 3. Bake, covered, at 350 for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired. Grove tips: The six reviewers on Southern Living's website mentioned that this was too hot. We like spicy food, used mild rotel & mild enchilada, but still found this to be rather spicy (but still good!). It worked better for us an a leftover because....we used the large tortillas so I cut a leftover one into halves and placed each into single serving broiler "boats". I sauteed 1 tb of minced garlic and 1 teaspoon of sliced green onion (the white end only) in 1 tb of butter for 1 minute. I then added 1/2 cup of heavy cream and simmered for about 5 minutes over low heat until thickened. I sprinkled some shredded cheddar over each "boat" . Pour cream mixture over each enchilada half and put into the oven at 350 for about 10 minutes, until mixture is bubbling. Top with more shredded cheese and sliced green onion (the green end). It was delicious the second time around!

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS

Steps:

• 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.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. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.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. 5.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.

CHICKEN BLACK BEAN ENCHILADAS

Steps:

• 1. Preheat your oven to 400.
• 2. In a large bowl combine chicken, beans and chilies. Set aside. Grease a large baking dish (13x9 or larger) with oil.
• 3. To assemble enchiladas spoon about 1/4 cup of chicken mixture on to the middle of a corn tortilla, srinkle with cheese as needed, place seam side down in pan and repeat with remaining chicken, cheese (save about 1/2 the cheese for the top) and tortillas. If you end up with extra chicken just sprinkle it over the top.
• 4. Pour enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake covered with foil for about 40-45 minutes or until heated through. Cool slightly before serving. Enjoy!

EASY CHICKEN & BLACK BEAN ENCHILADAS

Steps:

• In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
• Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
• Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
• Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.

SNAP CHALLENGE: CREAMY CHICKEN AND BLACK BEAN ENCHILADAS

Steps:

• Mince the garlic and sauté it in a large skillet with cooking oil over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
• Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
• Rinse and drain the can of black beans, then add them to the skillet along with the frozen corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
• Preheat the oven to 350 degrees. Scoop about 1/3 to 1/2 cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
• While the oven is preheating, make a batch of homemade red enchilada sauce (or use canned), then pour it over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.

SPICY BLACK BEAN & CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F.
• Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until mixture is heated through. Remove from heat; stir in 1/2 cup sour cream.
• Spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
• Bake 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted.
• Top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.
• Variation: Spicy Black Bean Enchiladas: Omit chicken. Add an additional (15-ounce) can black beans, drained.

CHICKEN & BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Lightly coat a casserole dish with cooking spray and set aside.
• Heat olive oil in a large skillet over medium heat. Add the poblano pepper, onion, and garlic and cook for about 5 minutes until the veggies are tender.
• Stir in the chili powder, oregano, and cumin and cook another minute to allow the spices to bloom. Add the tomato sauce, chicken broth, and diced chipotle chili and bring to a boil. Reduce heat and simmer for 5 minutes.
• In a large bowl, combine the chicken, black beans, half the sauce, and 1 cup of cheese.
• Place 1/3 cup of the chicken mixture down the center of each tortilla, roll up, and place seam side down in the prepared casserole dish.
• Pour remaining sauce over top and top with remaining cheese. Bake uncovered for 30 minutes or until cheese is melted and bubbly.

CHICKEN AND BLACK BEAN ENCHILADAS

Steps:

• Preheat your oven to 350 degrees. Using a little more than a 1/4 cup, coat the bottom of the skillet with your red enchilada sauce and set aside.
• Make the enchiladas: Using a shallow dish (or pie plate), pour a 1/2 cup of the red enchilada sauce into the pie plate or shallow dish. Take a tortilla and lay it flat into the dish so that the red enchilada sauce coats the bottom. If you'd like, flip the tortilla so that both sides get coated in the sauce; please note if you do this the tortilla will be very wet and soft after it's baked. I think just coating the bottom is enough. Lay in some chicken and some beans and roll up and place into your skillet (or oven safe baking dish). Repeat until all of the tortillas are filled and rolled up and the skillet is full.
• Pour the remaining red enchilada sauce (maybe a 1/4 cup) over the enchiladas*. Scatter the diced green chiles over the enchiladas and then add the shredded cheese all over the top. Bake in a 350 degree oven for about 20 minutes, or until heated though and the until cheese is bubbling and melted. Remove from the oven and garnish with fresh diced tomatoes, green onions and serve with some salsa. Enjoy!

CHICKEN, BLACK BEAN, AND SPINACH ENCHILADAS WITH TOMATILLO ENCHILADA SAUCE

Steps:

• Place tomatillos in a medium sized sauce pan.
• Cover with hot water and bring to a boil. Simmer for 5 minutes.
• Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.
• Process until smooth.
• Test for heat and add the remaining half of the jalapeno if desired. Set aside.
• Melt the butter in a skillet over medium high heat.
• Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
• Slowly whisk the broth into the flour mixture.
• Stir in the sour cream, whisking if necessary to remove any lumps.
• Simmer until sauce is thickened.
• Season with salt and pepper. Set aside.
• Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.
• Preheat oven to 375 degrees F.
• Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.
• Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.
• Add the beans and carefully stir in so as not to mash up the beans.
• One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.
• Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.
• Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.
• Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.

BLACK BEANS & RICE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350*F Make Zatarains Black Beans & Rice according to package directions. Add to black beans & rice, shredded chicken, green chilies & corn. In a separate bowl combine cream of chicken soup, sour cream, and cheese. Spread 1/3 of soup mixture onto bottom of 9 x 13 casserole dish or divide into two 9 x 9 casserole dishes and freeze one for later. Scoop 1/2 cup of rice & beans mixture into a tortilla, sprinkle with mozzarella cheese and roll up. Place in casserole dish on top of soup mixture. Scoop and roll all tortillas. Once pan is full, pour remaining soup mixture on top of all rolled tortillas. Bake for 30 minutes. Remove from oven and devour!

CHICKEN BLACK BEAN ENCHILADA STACK

Steps:

• Preheat the oven to 350 degrees.
• Spray 9x13 pan with cooking spray.
• Mix cooked chicken, beans, sour cream, 1 c shredded cheese, chiles, cumin and pepper.
• Set aside.
• Arrange half of the tortilla strips in the bottom of the pan, overlapping to cover the surface.
• Top with half of the chicken mix.
• Layer with remaining tortillas and then top with chicken mix.
• Sprinkle with the remaining cup of cheese.
• Bake until bubbly and cheese is melted, approximately 30 minutes.
• Let stand for 5 minutes before serving.

EASY CHICKEN ENCHILADAS WITH BLACK BEANS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spray an oven-safe 9x13 pan with non-stick cooking spray and set aside. Note: you will be able to fill a 9x13 with 8 enchiladas + have some leftover filling to use as a salad topper or for taco bowls! You could also use two 9x9 pans to make 10 enchiladas total.
• Add chopped onion to a medium skillet over medium-high heat and cook until translucent, about 3-5 minutes. When finished, transfer to a large bowl and set aside.
• Season chicken breasts with 1/4 tsp each of: garlic powder, onion powder, chili powder, cumin and add salt and pepper to taste. Add the seasoned chicken to the skillet you used to cook the onion over medium-high heat. Cook for about 5-7 minutes on each side, or until cooked through. (Internal temperature of chicken should be 165 degrees F.) You can also prep the chicken in advance using a slow cooker if you'd like.
• When finished cooking, use a fork and knife to shred the chicken.
• To the large bowl with the cooked onion, add the rest of the filling: shredded chicken, black beans, diced tomatoes & green chiles, and 1 cup of the shredded Mexican cheese. Use a spoon to mix everything well.
• Pour 1 cup of salsa on the bottom of the 9x13 pan and use a spatula to spread it out evenly.
• Scoop about 1/2 cup of the chicken/veggie mixture into each whole wheat tortilla. Roll them tightly and place them seam side down in the pan. You should be able to fit about 8 enchiladas in the 9x13 pan.
• When they are all rolled up, add 3/4 cup of salsa on top of your 9x13 pan of enchiladas and use your spatula to spread it out evenly.
• Top all of the enchiladas with roughly 3/4 cup of shredded cheese.
• Cover the pan tightly with foil and place in oven for 25-30 minutes.
• Remove from oven, and serve hot. Add any additional toppings if desired. Serving size is 1-2 enchiladas.

LAYERED BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Spray an 8x12-inch (2-quart) glass baking dish with nonstick spray; set aside.
• Combine chicken, cilantro, black beans, and chilies in a medium bowl and mix well.
• Spoon 2 tablespoons of enchilada sauce on bottom of baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon half the chicken mixture over tortillas and sprinkle with ½ cup of cheese. Spoon half of remaining enchilada sauce and half the sour cream randomly over cheese. Repeat layers and cover with foil
• Bake 30-35 minutes or until thoroughly heated. Uncover and sprinkle remaining 1/2 cup cheese on top. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes before serving.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

CHICKEN AND BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350°.
• In a medium skillet, heat the olive oil over medium high heat. Add the onion and saute until the onions are softened and slightly translucent. Add the chicken, green chiles and 1/2 cup of red enchilada sauce, stirring occasionally until the chicken is warmed through and the mixture is well coated in sauce. Remove from heat and set aside.
• Spray a casserole dish with vegetable spray and then spoon 2-3 tablespoons of enchilada sauce on the bottom of the casserole and gently spread to cover the bottom.
• Lay a tortilla flat on your work surface and spoon a tablespoon or so of sauce onto it. Spread the sauce evenly over the whole tortilla. Add a small handful of shredded cheese into the center of the tortilla.
• Top with a few spoons of the shredded chicken filling (don't over-stuff). Top with a handful of black beans and carefully fold the two sides of the tortilla over the filling. Transfer the wrapped enchilada to the baking dish, seam side down.
• Continue to assemble the enchiladas and transfer them to the casserole dish. Spread the remaining red enchilada sauce over the top of the tortillas and spread so that they are all coated with sauce.
• Garnish with the remainder of the cheese and bake for 25-30 minutes, until cheese is melted and bubbly and casserole is heated through.
• Serve with your choice of condiments and garnishes.

SPICY CHICKEN AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 350° F. Coat a 13 x 9-inch baking dish with cooking spray.
• Heat the oil in a large skillet over medium heat. Add the onion, poblano peppers, and garlic; sauté 4 minutes or until the onion and peppers are tender. Stir in the chili powder, cumin, and oregano. Add the chipotle puree, chicken broth and tomato sauce and bring to a gentle simmer; cook for 5 minutes, or until slightly thickened.
• Combine the chicken and black beans in a medium bowl; add half of the sauce mixture. Add ½ cup of the cheddar cheese mixture to the chicken mixture. Toss to combine.
• Heat a dry skillet over high heat. Place one tortilla at a time in the skillet, for 20 to 30 seconds on each side, until warm and browned in spots. Stack them on a plate.
• Working with 1 tortilla at a time, place it on a flat work surface and spoon a generous ¼ cup of the chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat the procedure with the remaining tortillas.
• Arrange the enchiladas, seam side down, in the prepared dish (you may need to wiggle that last one into a corner. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake, uncovered, for 20 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Serve the enchiladas with salsa, sour cream, and cilantro, if desired.

BLACK BEAN, CHICKEN & EGG ENCHILADAS

Steps:

• Measure tomato sauce, chicken broth, diced red onion, chili powder, oregano black pepper and honey into a sauce pan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Turn off and set aside.
• Combine drained black beans, minced jalapeno and ½ cup (125 mL) of the tomato sauce in a bowl. If you are using canned black beans run them under cold water to remove some of the surface starch and salt. Set aside.
• Heat olive oil over medium high heat in a skillet. Beat eggs in bowl and add to hot pan. Sprinkle sliced green onions over eggs. Scramble eggs by stirring, until just set but still moist.
• Work on a dinner plate and stuff tortillas one at a time. Dip a tortilla in the sauce and lay flat on plate. Place one-quarter of the bean mixture in centre of tortilla. Top with one-quarter of the egg mixture, followed by ¼ cup (60 ml) shredded cooked chicken and 2 Tbsp (30 ml) grated cheese. Flatten out the filling. Fold in sides and roll tortilla to cover filling starting in front of you and rolling away. Put the filled tortilla seam side down in a lightly oiled 13 x 9 inch (3 L) glass baking dish. Make the other three enchiladas adding to the pan as they are completed. Spoon the remaining sauce over top.
• Sprinkle enchiladas with the remaining grated cheese followed by the minced cilantro. Bake in 375°F (190°C) oven until the cheese is melted and lightly browned - about 30 minutes.