Elevate your dinner with our chef-inspired chicken enchiladas recipe with black beans

Prepare to tantalize your taste buds with our irresistible chicken enchiladas recipe with black beans. This culinary masterpiece seamlessly blends the savory flavors of tender chicken and hearty black beans, enveloped in a warm embrace of homemade enchilada sauce. Get ready to embark on a culinary adventure that will leave you craving more!

Ingredients for the Enchilada Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Ingredients for the Enchilada Sauce:

• 1 (28 ounce) can tomato sauce
• 1 (10 ounce) can tomato soup
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Other Ingredients:

• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Sour cream, for serving
• Guacamole, for serving
• Chopped cilantro, for serving

Step-by-Step Instructions:

Making the Enchilada Filling:

1. In a large bowl, combine the shredded chicken, black beans, tomatoes, corn, green chilies, chili powder, cumin, salt, and black pepper. Mix well to combine.

Preparing the Enchilada Sauce:

1. In a medium saucepan, whisk together the tomato sauce, tomato soup, onion, green bell pepper, chili powder, cumin, salt, and black pepper. Bring to a simmer over medium heat, stirring occasionally.

Assembling the Enchiladas:

1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
3. Place a corn tortilla in the bottom of the baking dish and top with about 1/2 cup of the filling.
4. Roll up the tortilla tightly and place it seam-side down in the baking dish.
5. Repeat steps 3-4 with the remaining tortillas and filling.
6. Pour the remaining enchilada sauce over the enchiladas.
7. Sprinkle the shredded cheddar and Monterey Jack cheeses on top.

Baking and Serving:

1. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
2. Let the enchiladas cool for a few minutes before serving.
3. Top with sour cream, guacamole, and chopped cilantro, if desired.

Variations:

• Spicy: Add 1/2 teaspoon cayenne pepper to the enchilada sauce for a spicy kick.
• Vegetarian: Replace the chicken with cooked and shredded tofu or tempeh.
• Green: Use green enchilada sauce instead of red.
• Roasted Vegetables: Add roasted vegetables, such as bell peppers, onions, or zucchini, to the filling.

Tips:

• For a crispier tortilla, fry them in hot oil for a few seconds before filling and rolling.
• Use fresh, ripe tomatoes for the best flavor in the enchilada sauce.
• Let the enchiladas rest for a few minutes after baking to allow the flavors to meld.
• Serve with your favorite Mexican side dishes, such as rice and beans.

Recommendations: A Culinary Delight for All Occasions

Our chicken enchiladas recipe with black beans is a versatile dish that can be enjoyed for any occasion. Whether you’re hosting a dinner party, craving a comforting meal, or simply looking for a delicious and nutritious lunch, these enchiladas are sure to satisfy your taste buds. So gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you and your loved ones longing for more!

Answers to Your Questions

Q: Can I use store-bought enchilada sauce?
A: Yes, you can use store-bought enchilada sauce if you don’t have time to make your own. However, homemade enchilada sauce will give your dish a richer, more authentic flavor.

Q: Can I make these enchiladas ahead of time?
A: Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. To bake, simply bring them to room temperature and bake as directed.

Q: Can I freeze these enchiladas?
A: Yes, you can freeze the enchiladas before or after baking. To freeze before baking, assemble the enchiladas and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe container. To freeze after baking, let the enchiladas cool completely and then freeze them in an airtight container. To reheat, thaw the enchiladas in the refrigerator overnight and then bake them at 350°F (175°C) until heated through.