BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK AND WHITE ENCHILADAS
Smothered in white cheese and filled with blackened chicken and black beans, these enchiladas are one of the most popular dishes at PR's Taco Palace in Winter Park, Florida. I created my own version and I like it even better than theirs! At the restaurant it's served with refried beans and rice, but I think a fresh salad is a better complement. Enjoy!
Provided by FLKeysJen
Categories Chicken Breast
Time 45m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken in thin strips that are quite small, bite size!
- Combine with chili oil and tequila in a quart size ziploc and marinate in the refrigerator.
- While it's marinating, measure out the five spices and stir them together in a small dish.
- Put a skillet on your stove's high setting and add the chicken; sprinkle half the spice mix over the top and cook for five minutes total - flipping the chicken and shaking the rest of the spices on top halfway through.
- Remove pan from the heat and turn the heat down to low; move the chicken from the pan to a bowl.
- Return the pan to the heat; add the 1 T olive oil and scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce.
- Add the can of condensed chicken soup and stir together until heated.
- Add the black beans and chicken to the sauce in the pan; stir until heated and thoroughly mixed.
- Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick.
- Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends and rolling very tightly; place seam side down in the pan.
- Sprinkle the cheese over the top and cover with foil (note that to make this like the restaurant you would literally need to use a whole pound of cheese); place in the refrigerator until you're ready to cook.
- Bake at 375 degrees covered for 15 minutes, then remove the foil and bake another 5-7 minutes. Enjoy!
Nutrition Facts : Calories 426.1, Fat 15, SaturatedFat 7, Cholesterol 84.3, Sodium 432.5, Carbohydrate 32.6, Fiber 6.1, Sugar 0.8, Protein 39
WHITE CHICKEN ENCHILADAS
Make and share this White Chicken Enchiladas recipe from Food.com.
Provided by shappell
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 pan.
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
- *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.
Nutrition Facts : Calories 452.6, Fat 29.1, SaturatedFat 16.3, Cholesterol 68.7, Sodium 1073.6, Carbohydrate 31.3, Fiber 1.9, Sugar 3.3, Protein 16.4
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