Best 2 Layered Chicken Black Bean Enchiladas Recipes
Indulge in the culinary delight of Layered Chicken Black Bean Enchiladas, a harmonious blend of Mexican flavors that will tantalize your taste buds. These enchiladas, featuring a delectable filling of tender chicken, hearty black beans, and a symphony of Mexican spices, are enveloped in soft corn tortillas and smothered in a rich and flavorful enchilada sauce. Topped with a generous sprinkling of melted cheese, these enchiladas emerge from the oven golden brown and bubbling, promising an explosion of flavors in every bite. Accompanying this main dish are three equally enticing recipes: a zesty Pico de Gallo, a creamy Avocado Crema, and a refreshing Cilantro Lime Rice. These accompaniments add layers of textures and flavors, making this meal a complete and satisfying culinary experience. Get ready to embark on a flavor journey that will leave you craving for more.
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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.
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
Tips:
- For the enchilada sauce, use a combination of canned tomato sauce, chili powder, cumin, oregano, and salt to create a flavorful and slightly spicy base.
- When preparing the chicken filling, marinate the chicken breasts in a mixture of chili powder, cumin, oregano, garlic powder, and salt for at least 30 minutes to infuse them with flavor.
- To ensure the tortillas remain pliable and easy to roll, warm them up in the microwave or on a lightly greased skillet before filling and baking.
- To prevent the enchiladas from drying out, pour a layer of enchilada sauce over them before baking and top them with shredded cheese. This will create a moist and cheesy topping.
- For extra flavor, garnish the enchiladas with chopped fresh cilantro, sliced avocado, and a dollop of sour cream before serving.
Conclusion:
In conclusion, layered chicken black bean enchiladas are a delightful and versatile dish that combines the flavors of Mexican cuisine with the convenience of a casserole. By following the tips and recipe provided, you can create a delicious and satisfying meal that is perfect for busy weeknights or special occasions. Feel free to experiment with different fillings and toppings to create your own unique variation of this classic Mexican dish.
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