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
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.
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
CHICKEN, BLACK BEAN AND SOUR CREAM ENCHILADAS
Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!
Provided by Busy Lindsay
Categories < 60 Mins
Time 50m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
- Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
- Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
- Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
- Serve with lettuce, tomato, salsa and sour cream.
Nutrition Facts : Calories 639.8, Fat 26.5, SaturatedFat 13.4, Cholesterol 63.6, Sodium 1645.1, Carbohydrate 73.5, Fiber 6.5, Sugar 2.5, Protein 28.3
LAYERED CHICKEN BLACK BEAN ENCHILADAS
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, cilantro, black beans and chiles.
- Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.
- Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
CREAMY BLACK BEAN ENCHILADAS
This was based on a Cambells recipe that called for chicken instead of black beans. I like it better with beans than with chicken. To make this recipe totally vegetarian, you could use cream of mushroom soup.
Provided by Shiraz
Categories Black Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soup, sour cream, picante sauce, and chili powder.
- In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
- Divide bean mixture into tortillas.
- Roll with seam down in a 9x13 pan.
- Pour remaining sauce over top of enchiladas.
- Cover and bake at 350 for 40 minutes.
- (I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.
THE BEST CHICKEN ENCHILADAS RECIPE
Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.
Provided by Valentina Ablaev
Categories Easy
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
- In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
- Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
- Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
- Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
- Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
- Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
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
CHICKEN, BLACK BEAN, AND SPINACH ENCHILADAS WITH TOMATILLO ENCHILADA SAUCE
Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.
Provided by Katie
Categories Main Dish
Time 1h
Number Of Ingredients 21
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.
Nutrition Facts : Calories 359 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 646 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SOUR CREAM CHICKEN ENCHILADAS
Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.
Provided by Brenda
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
- To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
- Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g
SOUR CREAM CHICKEN AND BLACK BEAN ENCHILADAS
Steps:
- In a large frying pan either cook chicken in 1 tsp. oil or place already cooked chicken. After 5 minutes, add diced onion, jalapenos and mushrooms and cook another 5 minutes or so, until the onions start to turn translucent. Add taco seasoning and water per directions and continue cooking for 5 minutes.
- While that's cooking, in a large bowl combine all 4 cans of soup with the sour cream. Split mixture, putting half in a smaller bowl. Drain water from black beans and corn and add to chicken mixture, just till warm. Turn off heat and add to the sour cream mix still in the large bowl.
- Put a thin layer of the sour cream mix from the smaller bowl in the bottom of a baking pan to prevent sticking. Fill the tortilla with chicken mix and place seam side down in the pan. Top with the remaining sour cream mix from the small bowl when pan is full. Then cover with a layer of the Mexican style cheese.
- Bake at 350°F for 30 or 40 minutes or cheese is melted and mixtures are bubbling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUR CREAM CHICKEN ENCHILADAS WITH BLACK BEANS
Steps:
- In frying pan either cook chicken in 1 tsp. oil or place already cooked chicken. After 5 minutes, add diced onion, jalapenos and mushrooms and cook another 5 minutes or so, until the onions start to turn translucent. Add taco seasoning and water per directions and continue cooking for 5 minutes.
- While that's cooking, in a large bowl combine all 4 cans of soup with the sour cream. Split mixture, putting half in a smaller bowl. Drain water from black beans and corn and add to chicken mixture, and heat just till warm. Turn off heat and add to the sour cream mix still in the large bowl.
- Put a thin layer of the sour cream mix from the smaller bowl in the bottom of baking pan (to prevent sticking). Fill the tortilla with chicken mix and place seam side down in the pan. Top with the remaining sour cream mix from the small bowl when pan is full. Then cover with a layer of the Mexican style cheese.
- Bake at 350°F for 30 or 40 minutes or until cheese is melted and mixtures are bubbling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat the oven to 350 degrees. Combine the chicken, beans, corn, green chiles, 1 cup of the green chile sauce, sour cream and all of the spices in a large skillet over medium high heat. Stir occasionally as it warms for about 5 minutes.
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