Creamy Chicken Black Bean Enchiladas Recipes

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

Ingredients

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

CREAMY CHICKEN & BLACK BEAN ENCHILADAS

Creamy Chicken & Black Bean Enchiladas image

Great way to use the leftovers from a store bought rotisserie chicken. Lessen the spice in the enchilada sauce if you don't like heat.

Provided by Coraniaid

Categories Tex Mex

Time 50m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon garlic powder
20 ounces rotel
4 ounces cream cheese
2 cups cooked chicken breasts, shredded
1 (15 ounce) can black beans or 1/3 cup dried black beans, cooked
1 cup corn kernel
1/2 teaspoon cumin
8 (8 inch) flour tortillas
2 cups red enchilada sauce (Red Enchilada Sauce)

Steps:

Add vegetable oil to skillet & heat on medium.
Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
Cut cream cheese into pieces & stir into tomato mix.
Rinse & drain beans (if canned).
Add beans, corn, chicken & cumin to pan. Stir.
Add salt to taste.
Preheat oven to 350 degrees.
Scoop 1/2 cup chicken mix into tortilla.
Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
Pour enchilada sauce over enchiladas.
Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.

Nutrition Facts : Calories 430, Fat 14.2, SaturatedFat 4.9, Cholesterol 45, Sodium 1233, Carbohydrate 54.8, Fiber 7.1, Sugar 5.5, Protein 22.1

BLACK BEANS & RICE CHICKEN ENCHILADAS

Black Beans & Rice Chicken Enchiladas image

Time 50m

Number Of Ingredients 9

Ingredients

1 package Black Beans & Rice Mix (we love Zatarains)
3 - 4 cups shredded chicken or turkey
1 (4 ounce) can of diced green chilies
1 (15.25 ounce) can corn, drained
1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
1 cup shredded Sharp Cheddar cheese
10 (10 inch) flour tortillas
1 cup shredded Mozzarella cheese

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!

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