Easy Chicken & Black Bean Enchiladas

5.0(5)

Very tasty enchiladas and a great way to use up three-quarters of a pound of chicken or half-used can of black beans. My husband, who is quite vocal about his disdain of chicken, gets real quiet and goes back for seconds whenever I make these!

by Debs Recipes·published 2006-05-29

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Chicken Breast

Servings

12 enchiladas, 6 serving(s)

Total time

45 min

prep 25 min

Calories / serving

486 kcal

Ingredients (10)

serves

3/4-1 lb chicken breast, diced
1 tablespoon vegetable oilvegetable-oil
coarse-grind garlic saltsalt
cumincumin
1/4 cup salsa (we like it medium-hot)salsa
1 (15 ounce) can black beans, rinsed and drainedblack-beans
2 1/4 cups grated monterey jack and cheddar cheese blend or 2 1/4 cups Mexican blend cheese, divided
12 -14 corn tortillascorn-tortillas
vegetable oil (for softening tortillas)
1 (15 ounce) can green enchilada sauce (Hatch Select)

Instructions (4 steps)

01In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
02Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
03

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Rich recipe — supports nutrition-aware planning.

Easy Chicken &amp; Black Bean Enchiladas

Easy Chicken & Black Bean Enchiladas