Black Bean And Chicken Enchiladas Recipes

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FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®



Fiesta Chicken and Black Bean Enchiladas from Mission® image

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

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat-free sour cream
⅔ cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

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 & BLACK BEAN ENCHILADAS



Chicken & Black Bean Enchiladas image

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

4 boneless skinless chicken breasts
1/2 yellow onion, quartered
1 tablespoon peppercorn
3 garlic cloves, smashed
2 bay leaves
1 chicken bouillon cube
8 flour tortillas, soft taco size
3 -4 cups monterey jack cheese, shredded
1 cup fresh cilantro, roughly chopped
1 (15 ounce) can black beans, rinsed & drained
2 tablespoons butter
2 tablespoons flour
1 (6 ounce) can tomato paste
2 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon adobo seasoning (optional)
1 (14 ounce) can chicken broth
1/2-3/4 cup water
salt & pepper

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



Chicken and Black Bean Enchiladas with Gooey Jack Cheese image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings (plus enough chicken for another meal)

Number Of Ingredients 14

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
Broccoli
Onions
Potatos
Celery

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

CHICKEN & BEAN ENCHILADAS



Chicken & bean enchiladas image

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 13

1 tbsp rapeseed oil
2 red onion , sliced
2 red peppers , deseeded and sliced
2 garlic cloves , crushed
2 tsp chipotle paste (add extra if you prefer more heat)
2 skinless chicken breasts, cut into thin strips
400g can black beans or kidney beans
small bunch coriander , chopped
500ml passata
1 tsp ketchup or sugar
6 medium tortillas
50g mature cheddar , grated
green salad , to serve

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.

Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

BLACK BEAN AND CHICKEN ENCHILADAS



Black Bean and Chicken Enchiladas image

Make and share this Black Bean and Chicken Enchiladas recipe from Food.com.

Provided by GrandmaG

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons plain flour or 2 tablespoons wheat flour
1 1/2 tablespoons chili powder
1 1/2 tablespoons unsweetened cocoa powder
2 teaspoons sugar
2 1/2 cups tomato sauce
1 1/2 cups water
1/2 cup tomato paste
1 lb cooked boneless skinless chicken breast
1 (15 ounce) can black beans
1 1/2 cups monterey jack cheese, shredded
4 ounces green chili peppers, diced
2 teaspoons cumin powder
1 teaspoon garlic powder
60 inches flour tortillas

Steps:

  • Filling:.
  • Cut cooled chicken breast in to 1/2 in pieces.
  • Drain and rinse canned beans.
  • In a medium bowl combine chicken, black beans, 1 cup cheese, chili peppers, cumin powder, and garlic powder.
  • Cover and sit in refrigerator until sauce is ready.
  • Sauce:.
  • In a small bowl combine flour, chili powder, cocoa powder, and sugar; set aside.
  • In a 2 quart saucepan, add tomato sauce, tomato paste and water.
  • Mix together using a wire whisk.
  • Heat on stovetop medium setting.
  • Add flour mixture using wire whisk.
  • Continue stirring over medium heat while sauce thickens.
  • Simmer slowly on low heat for 30 to 60 minutes, stirring occasionally.
  • Preheat oven to 400 degrees F.
  • Spray a 9X12 inch glass baking dish with vegetable oil spray.
  • Pour one cup enchilada sauce into baking dish and spread evenly.
  • As you begin stuffing each tortilla moisten first with 2 tablespoons sauce evenly spread on tortilla.
  • Place one cup of filling on each moistened tortilla and roll up.
  • Put in baking dish seam side down.
  • Pour remaining sauce over enchiladas.
  • Bake uncovered 20 to 25 minutes.
  • Remove and sprinkle with remaining cheese.
  • Return to oven for 5 more minutes.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 602, Fat 18, SaturatedFat 7.8, Cholesterol 89.5, Sodium 1383.6, Carbohydrate 67.4, Fiber 10.7, Sugar 11.2, Protein 44.4

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