Chicken-and-Black Bean Enchiladas

8 Servings
100% would make this recipe for Chicken-and-Black Bean Enchiladas again.

From Southern Living Oct 2006

1 : 20

0 : 22

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Chicken-and-Black Bean Enchiladas Ingredients

3 cups chopped cooked chicken (about 1 rotisserie chicken)	8 (8-inch) whole wheat flour tortillas
1 (15-oz.) can black beans rinsed and drained	Vegetable cooking spray
1 (10-oz.) can diced tomatoes with green chiles	2 (10-oz.) cans enchilada sauce
1 (8 3/4-oz.) can no-salt-added corn drained	Garnish: cilantro sprig
1 (8-oz.) package shredded reduced-fat Mexican four- divided

Instructions for Chicken-and-Black Bean Enchiladas

1. Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl. Spoon chicken mixture evenly down the center of each tortilla, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.
2. Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.

3. Bake, covered, at 350 for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired.

Grove tips: The six reviewers on Southern Living's website mentioned that this was too hot. We like spicy food, used mild rotel & mild enchilada, but still found this to be rather spicy (but still good!).

It worked better for us an a leftover because....we used the large tortillas so I cut a leftover one into halves and placed each into single serving broiler "boats". I sauteed 1 tb of minced garlic and 1 teaspoon of sliced green onion (the white end only) in 1 tb of butter for 1 minute. I then added 1/2 cup of heavy cream and simmered for about 5 minutes over low heat until thickened. I sprinkled some shredded cheddar over each "boat" . Pour cream mixture over each enchilada half and put into the oven at 350 for about 10 minutes, until mixture is bubbling. Top with more shredded cheese and sliced green onion (the green end). It was delicious the second time around!

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Black Beans

Chicken

Cilantro

Cooking Spray

Tomatoes

Tortilla

Main Dish Bake Broil American Chicken Dinner

for flavor and categorization

Very easy to prepare. I added 1 Tbsp Cumin, 2 extra tsps of salt, and 2 tsps of crushed red pepper (ground up) to the mixture before wrapping the enchilada (It gave it GREAT flavor w/o adding too much heat). I also used 12 inch flour tortillas (that's all I had) - I only used 3 of them (filled really full) and put the little bit of remaining filling in the ends of the pan, making it nice and full. It baked up beautifully, and tasted fabulous! My husband LOVED it, making the comment "we can definitely have this again"....I love to hear that! Thanks! I WILL make this again.

dana1105
on Apr 30 2008 7:37AM

Total Time: 1:20
Active time: 0:25

The chicken takes longer than anything else, cooking and shredding. Personally I didn't find this recipe that spicey, but I grew up in the south, so I think my taste buds might be a bit biased.