Chicken And Black Bean Enchiladas In Sour Cream Sauce 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 AND SOUR CREAM ENCHILADAS



Chicken, Black Bean and Sour Cream Enchiladas image

Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!

Provided by Busy Lindsay

Categories     < 60 Mins

Time 50m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 12

1 cup light sour cream
1 (15 ounce) can black beans, drained and rinsed
1 cup chicken, cooked and chopped
2 cups light cheddar cheese, shredded
1 1/3 cups salsa, divided
1 teaspoon parsley or 1 teaspoon cilantro
1 teaspoon cumin
10 whole wheat tortillas, 6 inch size
1 cup lettuce, shredded (optional)
1/2 cup tomatoes, chopped (optional)
light sour cream (optional)
salsa (optional)

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.

Nutrition Facts : Calories 639.8, Fat 26.5, SaturatedFat 13.4, Cholesterol 63.6, Sodium 1645.1, Carbohydrate 73.5, Fiber 6.5, Sugar 2.5, Protein 28.3

CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE



Chicken and Black Bean Enchiladas in Sour Cream Sauce image

It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.

Provided by Moki5786

Categories     Chicken

Time 1h5m

Yield 24 enchiladas, 12 serving(s)

Number Of Ingredients 14

1 chicken breast, cooked
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups shredded cheese
1 (36 count) package corn tortillas
1 1/2 cups sour cream
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 onion, diced
1 green pepper, diced
2 garlic cloves, minced
cumin, to taste
dried chipotle powder, to taste
salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in a stock pot.
  • Add diced vegetables and saute until tender.
  • Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
  • Add spices to taste, and cook for another minute or so.
  • Whisk in the chicken broth and bring to a boil.
  • When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
  • Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
  • Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
  • While the sauce is cooking, use a food processor and chop the chicken finely.
  • Mix chicken, beans, and 1 cup of cheese in a bowl.
  • Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
  • Pour the sauce over top, sprinkle with the remaining cheese.
  • Bake for 45 minutes, or until bubbly and a little browned on the top.

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