Best 2 Spicy Black Bean Chicken Enchiladas Recipes

Indulge in the symphony of flavors with our Spicy Black Bean Chicken Enchiladas, a tantalizing culinary creation that blends the richness of Mexican cuisine with a delightful twist. Picture tender chicken enveloped in a savory black bean and corn filling, all nestled within soft tortillas and smothered in a vibrant, slightly spicy enchilada sauce. Each bite promises an explosion of flavors and textures, from the tender chicken and hearty beans to the crisp vegetables and the gooey melted cheese. Accompanying this main course are three equally enticing recipes: a refreshing Avocado Tomatillo Salsa, a zesty Cilantro Lime Crema, and a simple yet flavorful Mexican Rice. These accompaniments not only complement the enchiladas perfectly but also offer a range of tantalizing flavors and textures, making your meal a true feast for the senses.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BLACK BEAN & CHICKEN ENCHILADAS

Spicy Black Bean & Chicken Enchiladas image

Make and share this Spicy Black Bean & Chicken Enchiladas recipe from Food.com.

Provided by Megan V

Categories One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

Heat oven to 375°F Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.

SPICY CHICKEN ENCHILADAS

Spicy Chicken Enchiladas image

Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 package (6 ounces) ready-to-use Southwestern chicken strips
1-1/2 cups shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, divided
1 cup refried beans
4 flour tortillas (7 inches), warmed
1 can (2-1/2 ounces) sliced ripe olives, drained
Optional toppings: chopped tomato and shredded lettuce

Steps:

In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

Nutrition Facts : Calories 868 calories, Fat 46g fat (21g saturated fat), Cholesterol 140mg cholesterol, Sodium 2849mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 9g fiber), Protein 52g protein.

Tips:

For a spicier enchilada, use a hotter variety of chili powder or add a pinch of cayenne pepper.
If you don't have any sour cream on hand, you can substitute plain Greek yogurt or guacamole.
To make the enchiladas ahead of time, assemble them and then cover them tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350°F (175°C) and bake the enchiladas for 30-35 minutes, or until heated through.
Serve the enchiladas with your favorite toppings, such as shredded lettuce, diced tomatoes, sliced avocado, or salsa.

Conclusion:

These spicy black bean chicken enchiladas are a delicious and easy weeknight meal. They're packed with flavor and can be tailored to your own taste preferences. Whether you like them mild or spicy, these enchiladas are sure to be a hit with your family and friends.