CHICKEN AND BLACK BEAN ENCHILADAS
A meaty chicken and black bean and green chile filling makes these hearty authentic enchiladas delicious and satisfying Mexican inspired meal.
Provided by Lisa Lotts
Categories Main Course
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 498 kcal, Carbohydrate 45 g, Protein 31 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 75 mg, Sodium 1644 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
BLACK BEAN AND RICE ENCHILADAS
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
CHEESY CHICKEN ENCHILADAS WITH BROWN TACO RICE, AND BLACK BEANS
Make and share this Cheesy Chicken Enchiladas With Brown Taco Rice, and Black Beans recipe from Food.com.
Provided by slim-2-none
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- First, I tossed some chicken breast in a pan with some olive oil, onions and green pepper. While that started to sizzle up I measured out some brown rice and put equal amounts of chicken broth (I almost always do this to my rice as it gives it soooo much flavor). I also added a dash of cumin, salt and pepper to taste and about 3 tbs. of salsa (Rotel, or diced tomatoes would work also). Then I covered it up and let it simmer on low. (Depending on the type of rice the amount of time changes.).
- Once the chicken was cooked all the way Jason helped me shred it -- WARNING, unless you have no nerves in your fingers like Jason wait till that chicken cools down a little. The Shredded Chicken goes back in the pan along with some the Taco seasoning and a cup of water. I also add a little bit of cumin because I love it. When the water thickens up to more of a sauce texture, scoop the chicken into tortillas. I always use the whole wheat kind.
- You can squish the wraps together to make more enchiladas if you have more people coming over, for just the two of us I made 3 and we had leftovers (they end up being big and filling).
- Next, I pour enchilada sauce over the top which helps to keep them moist, and is relatively low in fat (I only used about 1/2 the can). Sprinkle with some reduced fat shredded cheese and scallions and into the oven they go.
- Bake until bubbly at 375 degrees for about 15-20 minutes.
- I served mine with the brown taco rice and some black beans. YUMMY!
Nutrition Facts : Calories 487.1, Fat 17.7, SaturatedFat 5.7, Cholesterol 81.7, Sodium 1130.1, Carbohydrate 48, Fiber 4.3, Sugar 5.1, Protein 34.1
CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
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
CHEESY CHICKEN ENCHILADAS
A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.
Provided by catht
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
- Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
- Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
- Bake in preheated 350F oven for 20 mins or until heated through.
CHEESY CHICKEN ENCHILADA SKILLET
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Dinner Salsa Sour Cream Bean Cheese Garlic Quick & Easy Bake
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
- Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.
BLACK BEANS & RICE CHICKEN ENCHILADAS
Time 50m
Number Of Ingredients 9
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!
More about "cheesy chicken enchiladas with brown taco rice and black beans food"
EASY CHEESY CHICKEN ENCHILADAS - MOMMY HATES COOKING
From mommyhatescooking.com
4.8/5 (10)Total Time 50 minsServings 12Calories 501 per serving
- Note: If you use corn tortillas, you will want to eat them for one minute on each side in a greased and warm skillet before filling them.
- Once the chicken is cooked, I put this into a food processor and pulse it until it's nice and shredded. Then, return to small skillet and add the taco seasoning with 1/4 cup water and let it simmer for 10 minutes on medium heat.
- Spray a 9x13 baking dish with non stick spray. Then, fill the tortillas again be sure to warm the corn tortillas first if you are using corn to avoid tearing. Fill the tortillas with chicken, beans, and tomatoes. Then, place seam side down in the baking dish.
LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (42)Calories 318 per servingCategory Main Course
- Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
- Spoon 1/2 cup of filling mixture into a line on the edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling.
CHEESY CHICKEN AND BLACK BEAN ENCHILADAS - THRIVING HOME
From thrivinghomeblog.com
5/5 (2)Total Time 30 minsCategory DinnerCalories 371 per serving
CHICKEN ENCHILADA RECIPE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
CHICKEN & BEAN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} - ISABEL …
From isabeleats.com
EASY CHICKEN ENCHILADAS - THE SEASONED MOM
From theseasonedmom.com
CHEESY BLACK BEAN & CHICKEN ENCHILADAS - BLUE APRON
From blueapron.com
BEST CHICKEN ENCHILADA CASSEROLE - FIT FOODIE FINDS
From fitfoodiefinds.com
TACO BLACK BEAN & RICE CASSEROLE - PLAIN CHICKEN
From plainchicken.com
BEST MEXICAN CHICKEN CASSEROLE RECIPE - HOW TO MAKE MEXICAN …
From delish.com
CHEESY BLACK BEAN ENCHILADAS RECIPE | HELLOFRESH
From hellofresh.com
CHEESY CHICKEN AND RICE ENCHILADA CASSEROLE - SWEETPHI
From sweetphi.com
EASY TACO SPAGHETTI RECIPE - HOW TO MAKE TACO SPAGHETTI
From thepioneerwoman.com
EASY BLACK BEAN CHICKEN ENCHILADAS RECIPE | UNPEELED JOURNAL
From unpeeledjournal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love