Black Beans Rice Chicken Enchiladas Recipes

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
• Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

BLACK BEANS & RICE CHICKEN ENCHILADAS

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!

BLACK BEAN ENCHILADAS

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.

CHEESY CHICKEN ENCHILADAS WITH BROWN TACO RICE, AND BLACK BEANS

Steps:

• First, I tossed some chicken breast in a pan with some olive oil, onions and green pepper. While that started to sizzle up I measured out some brown rice and put equal amounts of chicken broth (I almost always do this to my rice as it gives it soooo much flavor). I also added a dash of cumin, salt and pepper to taste and about 3 tbs. of salsa (Rotel, or diced tomatoes would work also). Then I covered it up and let it simmer on low. (Depending on the type of rice the amount of time changes.).
• Once the chicken was cooked all the way Jason helped me shred it -- WARNING, unless you have no nerves in your fingers like Jason wait till that chicken cools down a little. The Shredded Chicken goes back in the pan along with some the Taco seasoning and a cup of water. I also add a little bit of cumin because I love it. When the water thickens up to more of a sauce texture, scoop the chicken into tortillas. I always use the whole wheat kind.
• You can squish the wraps together to make more enchiladas if you have more people coming over, for just the two of us I made 3 and we had leftovers (they end up being big and filling).
• Next, I pour enchilada sauce over the top which helps to keep them moist, and is relatively low in fat (I only used about 1/2 the can). Sprinkle with some reduced fat shredded cheese and scallions and into the oven they go.
• Bake until bubbly at 375 degrees for about 15-20 minutes.
• I served mine with the brown taco rice and some black beans. YUMMY!