Easy Chicken Bean Tortillas Recipes

CHEESY CHICKEN AND BEAN QUESADILLAS

Cheesy Chicken and Bean Quesadillas image

Quesadillas become a meaty main dish with rotisserie chicken, black beans and rice.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 cup chopped red bell pepper
4 medium green onions, thinly sliced (1/4 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/2 cup cooked white rice
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
3 cups shredded Monterey Jack cheese (12 oz)
Cooking spray
1 teaspoon olive oil
1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup sour cream

Steps:

In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.

Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 75 mg, Fat 3, Fiber 5 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Quesadilla, Sodium 970 mg, Sugar 3 g, TransFat 1 1/2 g

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

Chicken, Black Bean, and Tortilla Casserole image

Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Oven

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
plain nonfat yogurt
sour cream
avocado, slices
sliced green onion
chopped black olives

Steps:

In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
Stir in beans and chicken.
Preheat oven to 350°.
In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
Top with 4 tortillas and sprinkle with 1 cup cheese.
Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
Top with 4 tortillas and 1 cup cheese.
Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

CHICKEN AND RED BEAN ENCHILADAS

Chicken and Red Bean Enchiladas image

With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.

Provided by Ben S.

Categories World Cuisine Recipes Latin American Mexican

Yield 6

Number Of Ingredients 11

Ingredients

2 cups shredded rotisserie chicken
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)
chopped fresh cilantro
hot red pepper sauce

Steps:

Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 41.8 g, Cholesterol 92.8 mg, Fat 24.2 g, Fiber 8.1 g, Protein 32.9 g, SaturatedFat 10.3 g, Sodium 936.8 mg, Sugar 4.6 g

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