Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Black Bean Enchiladas with Gooey Jack Cheese. 

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings (plus enough chicken for another meal)
Level: Easy

Ingredients

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Directions

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!

Copyright 2006, Robin Miller, All Rights Reserved
Show: Quick Fix Meals with Robin Miller Episode: Pack a Picnic 

More Chicken Recipes:  

Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken
Country French Chicken
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Balsamic Chicken Drumettes
Red Rocker Margarita Chicken  

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Chicken-and-Cheese Enchiladas - How to Make Chicken-and-Cheese Enchiladas

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken-and-Cheese Enchiladas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken-and-Cheese Enchiladas .


Total Time: 30 min
Prep 15 min
Cook 15 min

Yield: 4 servings
Level: Easy

Ingredients

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;

Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine 

More Chicken Recipes:  

30 Minute Southern Classic: Country Captain Chicken
Country French Chicken 
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes 
Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
   
Save and Share Chicken-and-Cheese Enchiladas recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken Enchiladas Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Enchiladas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Enchiladas.

Total Time: 1 hr 15 min
Prep 1 hr 0 min
Cook 15 min

Yield: 16 enchiladas, 8 servings
Level: Intermediate

Ingredients

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

More Chicken Recipes:

Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew

Save and Share Chicken Enchiladas Recipe

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