Chicken And Black Bean Enchiladas
Photo courtesy of Cat Brown
Taken from my “favorites” folder!…….
Use as much enchilada sauce as you like for the top, I make my own enchilada sauce but I can tell however that one 10-ounce can will not be enough you will need to use two and what you don’t use you can freeze for the next time, I also make this using grilled chicken it really makes a huge difference to the flavor so you may want to grill some extra and freeze for when you decide to make this recipe…
Servings 5/two enchiladas per serving
INGREDIENTS:
1-3/4 cups red enchilada sauce, divided (or use as much as you like)
4 ounces cream cheese, cubed and softened
1/2 teaspoon garlic powder
1-1/2 cups salsa (mild, medium or spicy, I use spicy)
2-1/2 cups cubed cooked chicken
1 (14 ounces) can black beans, rinsed and drained
1 (4 ounces) can chopped green chilies
10 (6-inch) flour tortillas
1-1/2 cups shredded Mexican cheese blend or cheddar cheese
Shredded lettuce, chopped tomatoes, sour cream and sliced ripe olives (serve one or all)
INSTRUCTIONS:———————————
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking dish.
Spoon about 3/4 cup enchilada sauce into bottom of a greased baking dish (do not use too much sauce for the bottom of the dish or the enchiladas will be soggy, 3/4 cup should be enough).
In a large saucepan stir the cream cheese with garlic powder and salsa over medium heat for 2-3 minutes or until blended; then stir in the chicken, beans and green chilies.
Place about 6 tablespoons (1/4 cup plus 2 tablespoons) of chicken mixture down the center of each tortilla; roll up and place seam side down over sauce.
Drizzle with remaining 1 cup enchilada sauce (or you may use more if you like).
Sprinkle the top with shredded cheese.
Bake uncovered for for 22-25 minutes or just until heated through (over baking will make the enchiladas too soft).
Serve with lettuce, tomato, sour cream and olives if desired.
Posted on recipezazz.com
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This chicken and black bean enchilada sounds WONDERFUL! Definitely adding to my folder to try!
I made this for dinner tonight, and it was great! I didn’t have time to cook chicken, so I used canned Swanson chicken. These enchiladas tasted like real Mexican restaurant food, and I suspect it is due in part to the sauce. I highly recommend making Kitten’s enchilada sauce instead of using canned. Thanks for a great dish:)
I used leftover turkey to make these enchiladas. The salsa made the filling wonderfully moist and tasty! Great recipe that’s a keeper for us.
ETA These freeze and microwave beautifully! Auto Defrosted in microwave, checking every few minutes for hot spots. Cooked in microwave on medium setting for 5 minutes, topped with cheese and cooked on medium another 5 minutes.