CHICKEN & BLACK BEAN ENCHILADAS
This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do.
Provided by Kater
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
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 REFRIED BEAN ENCHILADAS
I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!
Provided by Charmie777
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine both cheeses.
- Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
- Heat oil in small skillet.
- Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
- Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
- Repeat with remaining tortillas and filling.
- Top enchiladas with remaining sauce and cheese.
- Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.
Nutrition Facts : Calories 937.2, Fat 55.4, SaturatedFat 22.7, Cholesterol 102.7, Sodium 2394.7, Carbohydrate 75.9, Fiber 15.2, Sugar 4.3, Protein 37.5
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
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 AND CHICKEN ENCHILADAS
Make and share this Black Bean and Chicken Enchiladas recipe from Food.com.
Provided by bnbweston
Categories Black Beans
Time 25m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 6
Steps:
- Boil the chicken thighs for 20 minutes. Chop roughly and mix with beans and sour cream and 2 Tablespoons enchilda sauce. Fill and roll enchiladas with chicken mixture and place in 9 x 13 pan with the seam facing down. Cover with enchilada sauce and sprinkle with shredded cheese. Bake at 400 degrees for 15-20 minutes.
Nutrition Facts : Calories 429.1, Fat 24.1, SaturatedFat 12.4, Cholesterol 76.6, Sodium 729.7, Carbohydrate 35.8, Fiber 2.4, Sugar 1.6, Protein 17
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
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CHICKEN AND BLACK BEAN ENCHILADAS RECIPE | MYRECIPES
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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.
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