Chicken And Black Bean Enchiladas Recipe

"Use as much enchilada sauce as you like for the top, I make my own enchilada sauce but I can tell however that one 10-ounce can will not be enough you will need to use two and what you don’t use you can freeze for the next time, I also make this using grilled chicken it really makes a huge difference to the flavor so you may want to grill some extra and freeze for when you decide to make this recipe… 5 Servings-- two enchiladas per serving "

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (437.9 g)
Calories 596.3
Total Fat - 41.8 g
Saturated Fat - 16.4 g
Cholesterol - 536.9 mg
Sodium - 3466.8 mg
Total Carbohydrate - 20.5 g
Dietary Fiber - 2 g
Sugars - 8.5 g
Protein - 36.7 g
Calcium - 536.8 mg
Iron - 10.7 mg
Vitamin C - 2.6 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish. Spoon about 3/4 cup enchilada sauce into bottom of a greased baking dish (do not use too much sauce for the bottom of the dish or the enchiladas will be soggy, 3/4 cup should be enough).

Step 2

In a large saucepan stir the cream cheese with garlic powder and salsa over medium heat for 2-3 minutes or until blended; then stir in the chicken, beans and green chilies.

Step 3

Place about 6 tablespoons (1/4 cup plus 2 tablespoons) of chicken mixture down the center of each tortilla; roll up and place seam side down over sauce. Drizzle with remaining 1 cup enchilada sauce (or you may use more if you like). Sprinkle the top with shredded cheese.

Step 4

Bake uncovered for for 22-25 minutes or just until heated through (over baking will make the enchiladas too soft). Serve with lettuce, tomato, sour cream and olives if desired.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the chicken, try to use boneless and skinless chicken breasts for the best flavor and texture.
If you want to make the enchiladas spicier, use a spicier salsa or add some extra hot sauce to the chicken mixture.

Ingredient substitutions

Instead of cream cheese, use Greek yogurt for a healthier option. The benefit of this substitution is that Greek yogurt has fewer calories and fat than cream cheese, and it adds a creamy texture and a bit of tartness to the enchiladas.
Instead of black beans, use kidney beans. The benefit of this substitution is that kidney beans are a good source of protein and dietary fiber, which can help to make the enchiladas more filling and nutritious.

Variations

Vegetarian Enchiladas Replace the chicken with 1 1/2 cups of cooked vegetables such as zucchini, corn, and bell peppers. Use 1/2 cup of vegan cheese or omit the cheese altogether. Use vegetable broth instead of chicken broth for the enchilada sauce.

Vegan Enchiladas Replace the chicken with 1 1/2 cups of cooked vegetables such as zucchini, corn, and bell peppers. Use vegan cheese or omit the cheese altogether. Use vegan-friendly ingredients such as vegetable broth and vegan sour cream for the enchilada sauce.

Serve with

Mexican Rice: This flavorful and easy-to-make Mexican rice is the perfect accompaniment to the Chicken and Black Bean Enchiladas. The rice is made with long grain white rice, onions, garlic, diced tomatoes, tomato sauce, and a blend of spices, making it a delicious and flavorful side dish.

Mexican Street Corn Salad: This Mexican street corn salad is a great way to add some color and flavor to the dinner table. It is made with grilled corn, red bell pepper, jalapeño, cilantro, lime juice, and cotija cheese. The sweetness of the grilled corn and the kick of the jalapeño make this salad the perfect complement to the Mexican Rice.