Chicken Black Bean Enchilada Stack Food

STACKED ENCHILADA

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

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:

• 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.

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.

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.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

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.

ENCHILADA STACK

Steps:

• In an ungreased 2-qt. microwave-safe dish, combine the beef, onion and garlic. Cover and cook on high for 3-4 minutes or until meat is no longer pink, stirring once; drain. Stir in tomato sauce, water, chili powder, salt and pepper. Cover and cook on high for 6 minutes, stirring once. , In an ungreased 1-1/2-qt. round dish, layer one tortilla, 1/2 cup meat sauce and 1/2 cup cheese. Repeat layers three times. Heat, uncovered, on high for 45 seconds or until the cheese is melted.

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.