FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®
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®
Time 1h20m
Yield 4
Number Of Ingredients 15
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, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g
FIESTA CHICKEN AND BLACK BEANS
Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
- Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
- Divide chicken among serving plates; top with black bean mixture. Serve warm.
BLACK BEAN AND CORN ENCHILADAS
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g
CHICKEN BLACK BEAN ENCHILADAS
These are so cheesy and delisious.
Provided by Lauren Perkins-Boyd
Categories Tacos & Burritos
Time 55m
Number Of Ingredients 7
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!
SNAP CHALLENGE: CREAMY CHICKEN AND BLACK BEAN ENCHILADAS
These enchiladas are filled with a creamy southwest sauce, shredded chicken, black beans, and sweet corn. A homemade enchilada sauce brings it all together.
Provided by Beth - Budget Bytes
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving, Calories 413.23 kcal, Carbohydrate 47.16 g, Protein 20.25 g, Fat 17.08 g, Fiber 8.79 g, Sodium 1170.31 mg
CHICKEN AND BLACK BEAN ENCHILADAS
The time indicators for this recipe assume you have already cooked, shredded chicken. I made my roast chicken and used some of the breast meat for these enchiladas. If you have frozen chicken breasts, you can also just throw them in the instant pot, or you can just purchase a rotisserie chicken.
Provided by hipfoodiemom
Categories Main dish
Time 30m
Number Of Ingredients 9
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!
EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE
This flavorful chicken enchilada casserole has layers of corn tortillas, shredded chicken, black beans, corn, cheese and Old El Paso™ Mild Red Enchilada Sauce. With only 15 minutes of prep time, Easy Chicken and Black Bean Enchilada Casserole is an easy-to-assemble, hearty family favorite with classic Old El Paso™ flavors.
Provided by Old El Paso
Categories Enchiladas
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
- Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
- Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
- Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.
CHICKEN & BLACK BEAN ENCHILADAS
Chicken Black Bean Enchiladas with a chunky homemade enchilada sauce made with onions, poblano pepper, and smoky chipotle chilies.
Provided by Sheila Thigpen
Categories Main Dish
Time 1h15m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 g, Calories 775 kcal, Carbohydrate 78 g, Protein 41 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 107 mg, Sodium 1658 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 17 g
SONORAN BLACK BEAN & CORN ENCHILADAS
To make this dish completely vegetarian, use soy based cheese and sour cream substitutes. I believe white corn is less likely to have GM contamination, so that's what I use. This very mild. Add jalapenos or use a spicy enchilada sauce if you enjoy spicy food. Serve with Spanish rice and a tossed green salad.
Provided by Chef George S.
Categories Black Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
- Drain black beans and corn.
- Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
- When bean mixture is hot through, prepare the enchiladas:.
- Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
- Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
- Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
- Gently spoon the remainder of the enchilada sauce over the tortillas.
- Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.
Nutrition Facts : Calories 322.1, Fat 15.5, SaturatedFat 7.7, Cholesterol 31.5, Sodium 734, Carbohydrate 34.3, Fiber 6.7, Sugar 3, Protein 13.9
CHICKEN AND RED BEAN ENCHILADAS
With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
Provided by Ben S.
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
- Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
- Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
- Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 41.8 g, Cholesterol 92.8 mg, Fat 24.2 g, Fiber 8.1 g, Protein 32.9 g, SaturatedFat 10.3 g, Sodium 936.8 mg, Sugar 4.6 g
EASY CHICKEN ENCHILADAS WITH BLACK BEANS
These Easy Chicken Enchiladas are healthy, delicious and made with grocery staples that you probably already have on hand! They make great leftovers, too.
Provided by Shanna Hutcheson
Categories Main Course
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 344 kcal, Carbohydrate 38 g, Protein 24 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 50 mg, Sodium 819 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE
It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.
Provided by Moki5786
Categories Chicken
Time 1h5m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a stock pot.
- Add diced vegetables and saute until tender.
- Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
- Add spices to taste, and cook for another minute or so.
- Whisk in the chicken broth and bring to a boil.
- When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
- Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
- Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
- While the sauce is cooking, use a food processor and chop the chicken finely.
- Mix chicken, beans, and 1 cup of cheese in a bowl.
- Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
- Pour the sauce over top, sprinkle with the remaining cheese.
- Bake for 45 minutes, or until bubbly and a little browned on the top.
BLACK BEAN & CORN ENCHILADAS
Easy meatless enchiladas. You can skip the first step and use a store-bought enchilada sauce to save time, but I always make my own as I've never found a jarred brand that I've liked. These are great topped with freshly made guacamole and served with cilantro-lime rice.
Provided by rpgaymer
Categories One Dish Meal
Time 1h30m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 24
Steps:
- Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now.
- Preheat oven to 350F.
- Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
- Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate.
- Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
- Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish.
- Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas.
- Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes.
- Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.
Nutrition Facts : Calories 660.9, Fat 20.4, SaturatedFat 7.2, Cholesterol 23.9, Sodium 2175.1, Carbohydrate 99.4, Fiber 14.1, Sugar 11.5, Protein 24.5
BLACK BEAN & CORN ENCHILADAS (WITH OR WITHOUT CHICKEN)
These are great and so easy!!!! The original recipe does not call for chicken, but sometimes i do add it for my husband. You can use corn tortillas or flour, I use flour because that way they dont split. One pan I use red sauce for hubby and second pan I do green sauce for me. Iam not exactly sure how many these make because when you add chicken it makes more then usual. UPDATE: 2-09: I APOLIGIZE FOR THE SAUCE AMOUNT. IT IS THE LARGER CAN YOU NEED NOT THE 10 OZ SIZE. I USE THAT SIZE USUALLY BECAUSE I USE ONE GREEN AND ONE RED(GREEN FOR ME RED FOR HUBBY) I WILL CHANGE THE SIZE NOW!
Provided by punkyluv
Categories Corn
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. Spray 13x9 dish with cooking spray.
- In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
- Spread 1/2 cup of enchilada sauce over bottom of dish. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, place seam side down in in prepared dish.
- Spoon remaining sauce over enchiladas.
- Sprinkle with pemaining 1 cup of cheese.
- Spray sheet of foil with cooking spray, cover sprayed side down.
- Bake 30-35 minutes until heated through and cheese is bubbly.
- Enjoy!
CHICKEN AND CORN ENCHILADAS
From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.
Provided by lazyme
Categories Chicken Breast
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil 15x10x2-inch glass baking dish.
- Mix first 6 ingredients and 1 cup cheese in medium bowl.
- Season chicken filling to taste with salt and pepper.
- Mix salsa and enchilada sauce in large bowl.
- Heat heavy medium skillet over high heat.
- Add 1 tortilla and cook until heated through, about 10 seconds per side.
- Brush tortilla with some of sauce mixture.
- Spoon 1/3 cup chicken filling into center of tortilla.
- Roll up.
- Place seam side down in prepared baking dish.
- Repeat with remaining tortillas, some sauce and remaining filling.
- (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
- Preheat oven to 350ºF.
- Spoon remaining sauce over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Cover with foil.
- Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
More about "black bean corn enchiladas with or without chicken food"
CHICKEN AND BLACK BEAN ENCHILADAS RECIPE - 6 POINTS - LAALOOSH
From laaloosh.com
Servings 4Total Time 1 hr 5 minsEstimated Reading Time 5 minsCalories 340 per serving
- Heat oil in a medium sized saucepan on medium high heat. Add in all ingredients and bring to a low boil. Turn heat down to let, cover, and let simmer for 10-15 minutes. Season with salt and pepper as desired. Set aside.
BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS - MYRECIPES
From myrecipes.com
5/5 (51)Calories 348 per servingServings 8
- Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
- Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
- Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
BLACK BEAN CHICKEN ENCHILADAS - LUCK'S FOODS
From lucksfoods.com
Estimated Reading Time 1 min
CORN BLACK BEAN CHICKEN ENCHILADAS - TASTEFULLY SIMPLE
From tso.tastefullysimple.com
1/5 Total Time 45 minsServings 4
BLACK BEAN AND CORN ENCHILADAS - THE TASTY BITE
From thetastybiteblog.com
BLACK BEAN AND CORN ENCHILADAS - EAT WELL SPEND SMART
From eatwellspendsmart.com
5/5 (1)Category Main CourseCuisine MexicanTotal Time 30 mins
- Sauce:Heat oil. Add garlic, 1 tsp cumin, flour and tomato paste. Cook and whisk for 1 minute (it will ball up). Whisk in broth. Bring to boil. Reduce to simmer and cook until slightly thickened (about 5 minutes). Season with salt, pepper, and possibly more cumin to taste. Set aside.
- Preheat oven to 400 degrees. Grease 9×13 baking dish. Heat tortillas in microwave for 20 seconds so they are pliable. Fill with 1/3 cup filling. Roll up tightly. Place in pan with seam side down.Sprinkle remaining cheese on top.Pour sauce over top.Bake uncovered 15-20 minutes or until hot and bubbly. Cool 5 minutes. Top with green onions and sour cream.
CHICKEN & BEAN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 10Total Time 50 minsCategory Enchiladas
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.
- Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
- Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.
VEGETARIAN ENCHILADAS VERDES (WITHOUT BEANS) I PANNING THE ...
From panningtheglobe.com
5/5 (2)Total Time 1 hr 30 minsCategory Main DishCalories 357 per serving
- Toss Brussels sprouts and sweet potatoes in a bowl with olive oil (6 tablespoons) and salt (1 tablespoon). Spread out on two sheet pans and roast for 25-30 minutes until tender and browned in spots. Transfer veggies to a large bowl and toss with 1 cup of salsa verde.
- Lower oven temp to 350ºF. Spread 2-3 tablespoons of salsa on the bottom of a large (at least 9″x13″) baking pan. Add about 1/2 cups of veggie filling to the middle of each corn tortilla, 2 tablespoons of shredded cheese and 1 heaping tablespoon of pickled onions. Roll up into a cylinder and place, seam-side down in the pan, lining the enchiladas up tightly as you go. Spread remaining salsa over the top of the enchiladas and sprinkle with remaining cheese.
- Cover the pan with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes more, until the cheese is melted and the enchiladas are heated through.
CHICKEN AND BLACK BEAN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4/5 (7)Total Time 1 hr 45 minsServings 8Calories 406 per serving
- 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.
EASY BLACK BEAN CHICKEN ENCHILADAS RECIPE - UNPEELED
From unpeeledjournal.com
5/5 (5)Servings 4-6Cuisine MexicanCategory Dinner
- Preheat the oven to 425°F. Place the chicken breasts on a lined sheet pan. Drizzle with a tablespoon of the olive oil and generously sprinkle with some of the salt and pepper.
- While the chicken is baking in the oven, place the 1/4 cup olive oil, corn flour, chili powder, cumin, oregano, and 3/4 teaspoon kosher salt in a skillet over medium-high heat. Whisk. When hot, add the tomato paste, chopped green chiles, and minced jalepeño (if using) and whisk constantly until smooth and darkened in color. TIP: Be careful not to burn the mixture once the tomato paste and chiles go in the pan. It will form a paste and cook quickly. You want the color to darken, but not burn.
- Heat the remaining olive oil (from the 1/4 cup less 1 tablespoon from the chicken) in a large skillet over medium heat. Add the black beans and diced onion and cook, stirring, until the onions are translucent, about 6 minutes. Add a few tablespoons of water about halfway if the pan starts to look dry. The black beans should break down a little with the onions.
- Lower the oven to 375°F and grease a 9" x 13" casserole dish. Spoon a thin layer of sauce on the bottom of the casserole.
CHICKEN-AND-BLACK BEAN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 340 per servingTotal Time 45 mins
- 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.
- Bake, covered, at 350° for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired.
VEGETARIAN ENCHILADAS {BLACK BEAN & CORN} - CHELSEA'S ...
From chelseasmessyapron.com
5/5 (7)Total Time 30 minsCategory DinnerCalories 236 per serving
- In a large skillet, add 1 tablespoon olive oil and heat over medium. Add the diced red onion and diced red pepper. Sprinkle on some salt and pepper to taste (I add 1/4 teaspoon of each) and saute for 4-6 minutes, or until onion is translucent and tender. Add garlic and saute for 30 more seconds or until fragrant. Add in the paprika, cumin, and chili powder. Stir until spices are fragrant, about 1-2 minutes. (Lower the heat as needed to prevent burning).
- Add in the frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and fresh lime juice. Lower the heat to medium low and cook, stirring frequently, until the corn is completely defrosted, about 4 minutes. Meanwhile, cook the tortillas according to package instructions (if using raw tortillas). Set aside to let cool.
SKILLET ENCHILADA CHICKEN WITH BLACK BEANS AND CORN ...
From reciperunner.com
4.3/5 (43)Estimated Reading Time 7 minsServings 4Total Time 30 mins
- In a small bowl combine the spices. Rub the chicken tenders with half of the mixture and reserve the other half. Heat a cast iron or non-stick skillet over medium-high heat. Spray with cooking spray or add a couple teaspoons of olive oil to the hot skillet.
- Place the chicken into the skillet and cook for approximately 3-4 minutes before flipping it over and cooking another 3-4 minutes. When the chicken is cooked through remove it from the skillet and onto a plate.
- Turn the heat down to medium and add a little more oil to the skillet. Add in the green onions and saute for a minute then add in the green chiles, black beans, corn and remaining spice mixture. Stir everything together then pour in the enchilada sauce. Stir again until everything is coated in the sauce and bring the mixture to a simmer.
- Place the cooked chicken tenders on top of the black bean and corn mixture and top with the shredded cheese. Cover with a lid or piece of foil and cook for another couple minutes or until the cheese is melted.
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From recipes.heart.org
Servings 4Calories 485 per serving
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From swbeans.com
Estimated Reading Time 1 min
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From myrecipes.com
5/5 (2)Total Time 1 hrServings 8
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From midwestfoodieblog.com
4.8/5 (13)Calories 205 per servingCategory Main Dish
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From forksoverknives.com
5/5 (5)Estimated Reading Time 1 min
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From heart.org
Servings 4Calories 485 per serving
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