Chicken & Black Bean Enchiladas
Prep time
Cook time
Total time
Sometimes homemade enchiladas can be boring, but not these! I think the sauce is of ultimate importance, you can use a rotisserie chicken to make this quicker, but you can add more flavor by cooking your own chicken and seasoning it along the way, and if serving with sour cream, flavor that up too with fresh lime juice and a little chili powder, oh and don't skip the fresh cilantro, it adds a lot of flavor and color. Your friends and family will love these enchiladas, delish with Mexican rice!
Author: Ruth Guerri
Recipe type: Entree
Cuisine: Mexican
Serves: 6
Ingredients
- 3 cups of cooked & shredded, skinless, boneless chicken breasts (3 breasts or 1 whole rotisserie chicken)
- 1 tsp of vegetable or canola oil
- 1 onion, chopped
- 2-3 garlic cloves, minced
- 1 heaping Tbs of flour
- 1¼ cups of chicken broth
- 1½ Tbs of chili powder
- 2 tsp of ground cumin
- ½ tsp of crushed red pepper
- ¼ tsp of salt
- 1 tsp of sugar
- 2½ cups of tomato sauce
- 1 15 oz can of black beans, drained
- 12 (6") tortillas (corn or flour)
- 1 - ½ cups of shredded Monterey Jack cheese or as much as you like!
- ¼ cup fresh cilantro, chopped
- sour cream for serving
Instructions
- If cooking your own chicken, preheat the oven to 425 degrees, rub the breasts with olive oil and sprinkle with a little salt, pepper and chili powder, bake for 20 minutes, remove from the oven and let cool, then shred with two forks. If using a rotisserie chicken, shred enough to make 3 cups, which is approximately the whole chicken.
- Now, in a large skillet or saucepan, over medium/high heat 1 tsp of oil and saute the onion for 3-4 minutes, add the garlic, cook 1 more minute, then stir in 1 Tbs of flour and stir until well combined. Add in the chicken broth, chili powder, cumin, red pepper, salt, sugar, and tomato sauce, stir until well combined and cook for 3 - 4 minutes.
Reserve 1½ cups of this sauce and set aside. - Now add the shredded chicken and beans to the sauce in the skillet, stir and cook for another 2 minutes.
- Preheat the oven to 350 degrees. Wrap the tortillas in a damp paper towel and microwave for 25 seconds.
- Rub a little oil on the bottom of a 9X13" baking dish and assemble the enchiladas, spoon about ½ cup of the chicken mixture in the center of each tortilla and roll the sides over, place seam side down in the prepared dish.
Top with the reserved sauce and sprinkle on the cheese, bake for about 12 - 15 minute until the cheese is lightly browned. 
Sprinkle on the cilantro and serve with sour cream, enjoy!
Notes
Add more flavor to your sour cream with fresh lime juice and a little chili powder, just stir it right in.
This like most all your recipes look fantastic
Thanks so much Tony!
Can you add the calories per serving yo your recipes?
Thanls
Yes I will look into that! Thanks!