CHICKEN AND RED BEAN ENCHILADAS
With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
Provided by Ben S.
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
- Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
- Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
- Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 41.8 g, Cholesterol 92.8 mg, Fat 24.2 g, Fiber 8.1 g, Protein 32.9 g, SaturatedFat 10.3 g, Sodium 936.8 mg, Sugar 4.6 g
FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®
Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
- Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
- In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
- In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
- Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g
CHICKEN & BEAN ENCHILADAS
A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
- Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
- Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHICKEN BLACK BEAN ENCHILADAS
These are so cheesy and delisious.
Provided by Lauren Perkins-Boyd
Categories Tacos & Burritos
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat your oven to 400.
- 2. In a large bowl combine chicken, beans and chilies. Set aside. Grease a large baking dish (13x9 or larger) with oil.
- 3. To assemble enchiladas spoon about 1/4 cup of chicken mixture on to the middle of a corn tortilla, srinkle with cheese as needed, place seam side down in pan and repeat with remaining chicken, cheese (save about 1/2 the cheese for the top) and tortillas. If you end up with extra chicken just sprinkle it over the top.
- 4. Pour enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake covered with foil for about 40-45 minutes or until heated through. Cool slightly before serving. Enjoy!
EASY CHICKEN & BEAN ENCHILADAS
Make the most of your roast dinner by using up leftover chicken in these filling wraps
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
- Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.
Nutrition Facts : Calories 842 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 46 grams protein, Sodium 4.52 milligram of sodium
CHICKEN AND REFRIED BEAN ENCHILADAS
I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!
Provided by Charmie777
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine both cheeses.
- Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
- Heat oil in small skillet.
- Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
- Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
- Repeat with remaining tortillas and filling.
- Top enchiladas with remaining sauce and cheese.
- Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.
Nutrition Facts : Calories 937.2, Fat 55.4, SaturatedFat 22.7, Cholesterol 102.7, Sodium 2394.7, Carbohydrate 75.9, Fiber 15.2, Sugar 4.3, Protein 37.5
CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings (plus enough chicken for another meal)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
- Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
- Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
- Bake enchiladas 15 minutes, until cheese is golden and gooey!
- Steam broccoli
- Chop onions
- Mash potatoes
- Chop Celery
CHICKEN & BLACK BEAN ENCHILADAS
This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do.
Provided by Kater
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
- Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). Remove from broth; set aside and let cool. When the chicken is cool, shred.
- While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat. Add flour and cook for 2-3 minutes, until roux starts to turn light brown.
- Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
- Stir in chicken broth and 1/2 cup water.
- Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.).
- Taste and season with salt and pepper.
- To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
- Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.
- Next, add 1/4 cup shredded cheese.
- Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.
- Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
- Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
- Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
- Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
WHITE BEAN CHICKEN ENCHILADAS
We have Mexican night at least once a week, and this is the perfect meal for it, sure to satisfy any craving! The white bean mash serves as a replacement for the oh so boring refried beans. You'll notice it gives a great zesty dimension to the dish. I recommend serving with sides of salsa and sour cream and a nice helping of yellow rice. Mmmmmm!
Provided by Dans La Lune
Categories Chicken Breast
Time 1h
Yield 10-16 enchiladas, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat large pan with olive oil. Add chicken either whole or sliced into strips.
- Season chicken in pan with fajita seasoning, onion powder, cayenne pepper, and salt and pepper, using more or less according to your preferred taste.
- Meanwhile, as chicken cooks, drain beans from cans and rinse thoroughly in a colander. Place in food processor or bowl. Add water. Grind beans with food processor or a hand chopper until resembling refried bean texture, like a paste.
- Add cumin, more cayenne pepper if desired, and a generous amount of salt to bean paste. Blend well.
- Once chicken is cooked, remove from heat and cut in strips if not done so already. Set aside.
- Take a single corn tortilla, and spread a spoonful of bean paste on it. Put a few pieces of the cut up chicken down the center in a line. Add a sprinkle of the colby jack cheese blend.
- Roll up the tortilla and place seam side down in the casserole dish. Repeat using as many tortillas as it takes to fill the entire dish.
- With leftover bean paste, spread in cracks and crevices of enchiladas, like mortar on bricks.
- Sprinkle cheddar cheese over top of the entire dish.
- Bake in oven at 350 degrees for 15 or 20 minutes or until hot. Use broiler if necessary to melt cheese completely.
- Serve with a side of yellow rice and condiments such as sour cream and salsa.
- In a 13 x 9 casserole dish, spread bean paste thinly.
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
EASY WHITE CHICKEN ENCHILADAS
Put a spin on traditional enchiladas with this creamy version that's packed with mild green chile enchilada sauce, chicken, chopped green chiles and plenty of cheese!
Provided by Madison Mayberry Hofmeyer
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
- In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
- Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.
Nutrition Facts : Calories 790, Carbohydrate 53 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 45 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2250 mg, Sugar 6 g, TransFat 3 g
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
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- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.
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