Melissas Chicken Spinach Black Bean Enchiladas Food

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 BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

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.

MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS

Steps:

• Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
• Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
• Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
• To make the Sauce:.
• Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
• Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
• Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.

BLACK BEAN SPINACH ENCHILADAS

Steps:

• Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
• Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
• In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
• Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
• Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
• Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
• Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

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.

BLACK BEAN & CHICKEN ENCHILADAS

Steps:

• Pre-heat oven to 350 degrees & lightly grease a 13x9" baking dish. Depending upon the size of your enchiladas, you might need an additional greased 9x9' pan.
• In a large skillet (with lid) over MED-HIGH heat, bring to boil both cans of chicken broth with 1 additional can of water, oregano, bay leaf, and chopped onion. Once mixture has come to a boil, add chicken breasts and cover. Poach chicken for 20 minutes over MED-HIGH heat, turning once half-way thru cooking.
• While chicken is poaching, in a medium size bowl mix together; rinsed black beans, RO*TEL, green chilis, cumin, cayenne pepper, and chopped cilantro. Set aside.
• Once your chicken is fully cooked, place it in a large mixing bowl. When cool enough, finely shred chicken with two forks, then add black bean mixture and toss all together. Set aside & save your cooking liquid from the chicken!
• In a small mixing bowl, add can of cream of chicken soup and whisk soup together with an equal amount of cooking liquid from your chicken breasts. Set aside.
• Pile chicken mixture into flour tortillas and roll. Line greased baking dish with enchiladas, seam side down. Pour over cream of chicken soup and top with Mexican cheese and diced green onions. Cover with foil and bake for 35 minutes in a 350 degree oven. Remove foil for last 5 minutes of baking.
• I liked to serve these enchiladas topped with fresh Pico de Gallo and light sour cream.

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.