Spicy Black Bean and Chicken Enchiladas
These satisfying enchiladas are a classic Mexican one dish meal. A filling of cooked chicken, black beans and warming spices is rolled into tortillas, topped with sauce and cheese, then baked. They are finished with a cool dollop of sour cream and fresh green onions for a complete dinner that serves eight and is ready in 35 minutes.
Ingredients
- 1 cup chopped cooked chicken
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 (15 ounce) cans black beans, drained
- 1 cup sour cream
- 1 cup picante sauce or 1 cup salsa
- 8 (8 inch) flour tortillas
- 1 cup cheddar cheese, finely shredded
- 2 tablespoons sliced green onions
Method
- Set your oven to 375°F. In a 10-inch skillet, mix the cooked chicken with the chili powder and cumin, then stir in the drained black beans. Cook the mixture, stirring now and then, until it is hot, which should take 2 to 3 minutes. Take the skillet off the heat and stir in half a cup of the sour cream.
- For each enchilada, spread one tablespoon of the enchilada sauce onto a tortilla. Spoon half a cup of the bean and chicken filling into the centre, then sprinkle over one tablespoon of the cheddar cheese. Roll the tortilla up and position it seam-side down in a greased 13x9-inch baking dish. Repeat with all the remaining tortillas. Pour the rest of the enchilada sauce over the assembled rolls. Cover the dish tightly with aluminium foil.
- Bake the covered dish for 15 minutes or until the contents are thoroughly heated. Remove the foil and sprinkle the remaining cheese over the top. Return the dish to the oven, uncovered, and bake for a further 3 to 5 minutes or until the cheese has melted.
- When serving, add a dollop of the reserved sour cream on top of each enchilada and finish with a sprinkle of sliced green onions. Chopped tomato and shredded lettuce make excellent optional accompaniments.
Nutrition (per serving)
Sodium711800 mg
Recipe details
CategoryOne Dish Meal
Cuisinemexican
AuthorMegan V
