Easy Chicken Black Bean Enchiladas Recipes

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.

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.

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.

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

Steps:

• Julienne chicken.
• Saute bacon until crisp, reserving 2 Tbsp drippings.
• Saute chicken and garlic in drippings until chicken is opaque. Add 1/2 cup picante sauce, beans, red bell pepper, cumin and salt. Simmer 7-8 minutes, until thick.
• Stir in green onions and crumbled bacon.
• Top each tortilla with 1/4 cup chicken mixture and 1 Tbsp cheese. Roll up and place in baking dish.
• Top with remaining 1 cup picante sauce. Bake at 350F for 15 minutes.
• Top with remaining cheese and bake 3 minutes more. - - - - - - - - - - - - - - - - - -.

Steps:

• Add vegetable oil to skillet & heat on medium.
• Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
• Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
• Cut cream cheese into pieces & stir into tomato mix.
• Rinse & drain beans (if canned).
• Add beans, corn, chicken & cumin to pan. Stir.
• Add salt to taste.
• Preheat oven to 350 degrees.
• Scoop 1/2 cup chicken mix into tortilla.
• Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
• Pour enchilada sauce over enchiladas.
• Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.

Steps:

• Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese., Bake, uncovered, until lasgana is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving., Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes., Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
• Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.

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.

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.

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.