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.
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
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS
Provided by Food Network
Time 1h20m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.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. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.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. 5.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.
BLACK BEANS & RICE CHICKEN ENCHILADAS
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F Make Zatarains Black Beans & Rice according to package directions. Add to black beans & rice, shredded chicken, green chilies & corn. In a separate bowl combine cream of chicken soup, sour cream, and cheese. Spread 1/3 of soup mixture onto bottom of 9 x 13 casserole dish or divide into two 9 x 9 casserole dishes and freeze one for later. Scoop 1/2 cup of rice & beans mixture into a tortilla, sprinkle with mozzarella cheese and roll up. Place in casserole dish on top of soup mixture. Scoop and roll all tortillas. Once pan is full, pour remaining soup mixture on top of all rolled tortillas. Bake for 30 minutes. Remove from oven and devour!
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
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
BLACK BEAN & CHICKEN ENCHILADA LASAGNA
Twice a month I make chicken enchiladas, lasagna-style. It's a regular with us because assembly is easy and my whole family gives it a thumbs-up. -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 407 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 857mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 8g fiber), Protein 28g protein.
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