Chicken and Black Bean Enchiladas
Recipe: #15846
November 12, 2014
Categories: Chicken, Cheese, Monterey Jack Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Boneless Pieces, Chicken Dinner, more
"Adapted from Quick Fix Meals. I don't measure anything when I make these, you could if you want but it really doesn't matter if you use a little more or less. The cooking time is total for pan frying and oven cooking."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (251 g)
- Calories 467.8
- Total Fat - 10.1 g
- Saturated Fat - 4.6 g
- Cholesterol - 112.2 mg
- Sodium - 522 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 9.2 g
- Sugars - 3.7 g
- Protein - 55.3 g
- Calcium - 353.8 mg
- Iron - 4.2 mg
- Vitamin C - 35.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5-7 minutes, until golden brown and cooked through.
Step 3
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro, season with salt & pepper.
Step 4
Arrange 8 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture (I sprinkle with a few tablespoons of grated cheese you don't have to if you don't want to, this is optional).
Step 5
Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese.
Step 6
Bake enchiladas 15 minutes, until cheese is golden and gooey.
Tips
No special items needed.
0 Reviews
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