Chicken, black beans, corn, cheese, and chiles are all combined in a creamy sauce to make these tasty chicken and black bean enchiladas. This is a favorite when rolled into tortillas and baked with enchilada sauce and more cheese. makes two enchiladas in four substantial servings.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 44 mins |
| Servings: | 4 |
Ingredients
- c ooking spray
- ¼ cup chicken broth
- 16 ounces skinless, boneless chicken breast
- 1 medium onion, diced
- 1 red pepper – stemmed, seeded, and diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup canned corn kernels
- ¼ cup packed chopped fresh cilantro
- 1 (4 ounce) can diced green chiles
- 2 ¼ cups grated low-fat sharp Cheddar cheese, divided
- ⅔ cup fat-free sour cream
- hot pepper sauce (such as Tabasco)
- salt and ground black pepper to taste
- 8 Mission Soft Taco Flour Tortillas
- ⅔ cup enchilada sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
- Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
- In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
- Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
- Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
- Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.
Nutrition Facts
| Calories | 724 kcal |
| Carbohydrate | 93 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 12 g |
| Protein | 58 g |
| Saturated Fat | 10 g |
| Sodium | 2174 mg |
| Sugars | 13 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Added a salsa verde sauce vs enchilada sauce. Made family 50 year old queso recipe and Spanish rice for a perfect fiesta.
My 10 yr old finally loves enchiladas! This one did it for her. I used 12oz corn and no cheese on top of the sauce, and didn’t even notice half was dairy free cheese. I also used dairy free plain yogurt subbed for the sour cream. To save time, I used a thawed bag of peppers and onions and precooked chicken. No tobasco, salt or pepper. I realize I subbed several ingredients , but if this can be delicious dairy free, it is probably amazing with regular ingredients.
Delicious. Loved the black beans and corn. I cooked the chicken with about 1/2 cup salsa in a slow cooker and then shredded it. This makes a lot of food – way more than 4 servings.
We really enjoyed this recipe. I will be making again for sure! Thank you for sharing it with us!
This is a nice recipe for enchiladas ! You can leave out the red pepper from the recipe if you want a milder taste which is what I decided to do ! I look forward to making this again very soon ! 🙂
Great recipe. I used a can of white kidney beans, as I was out of black beans. I used a small can of Rotel diced tomatoes with green chilies as the basis for my sauce. These were great. I must have used larger onion and more corn, because I had enough enchiladas to fill a 9×13 pan. Family loved them and so did I!
I have used this recipe MANY times – but I substitute in slow roasted roast beef instead of chicken. Always a crowd pleaser!
Really enjoyed!
I was pretty good. I’ll make it again.
Really great recipe!!! Even easier if you buy a rotiserre chicken. Will make this again and again. Thanks for the great supper
excellent quick dinner idea. better than regular taco night.
My husband loved this dish. My only change was I use leftover chicken.
I followed the directions as indicated, but instead of rolling the ingredients into the tortillas, I made the recipe as a lasagna, using the tortillas in the layering process. I added more cheese and enchilada sauce between layers and topped the whole thing off with enchilada sauce and a combination of sharp cheddar and mozzarella cheese. The entire family love it ! My husband asked when I could make it again!
My family really loved it! What I did differently was use three large cans of chunk chicken to avoid having to cook chicken breasts and used green, red, and yellow peppers. I did not use green chilies – felt it would have enough kick to it with the peppers and sauce. I made so much that Im having to freeze the second batch.
Loved it. Didn’t change a thing.
This was great and easy. Used leftovers from a whole chicken and mmm mmm! Will make again!
love this recipe. make it at least once month.
excellent recipe. everyone loved it. followed directions exactly.
Great recipe! Very simple to make and kids liked it. Thank you!
We thought this recipe was just okay. I’m going to keep looking for a good enchilada recipe.
Great recipe add more sauce or its to dry