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Chicken and Black Bean Enchiladas
Created by: Howcan Team
Ingredients
- 1 pound of cooked shredded chicken
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 cup of corn kernels
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can (10 ounces) of red enchilada sauce
- 1 cup of shredded cheddar cheese
- 12 corn tortillas
- 2 tablespoons of vegetable oil
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for an additional 1-2 minutes until fragrant.
- Stir in the cooked shredded chicken, black beans, and corn kernels. Cook for 5 minutes, stirring occasionally, until heated through. Remove from heat.
- Pour 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon the chicken and black bean mixture onto each tortilla, roll it up, and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let the enchiladas cool for 5 minutes before serving. Enjoy!
Chicken and Black Bean Enchiladas have a rich history rooted in the vibrant flavors of Mexican cuisine. This beloved dish is a fusion of tender shredded chicken, hearty black beans, and zesty enchilada sauce, all wrapped in warm corn tortillas and baked to perfection. Renowned chefs in regions like Mexico City and Oaxaca have perfected this recipe, infusing it with their own unique twists and techniques. The key to an exceptional Chicken and Black Bean Enchilada lies in the quality of the ingredients, especially the homemade enchilada sauce and the tender, well-seasoned chicken. For a delicious alternative, consider adding a touch of smoky chipotle peppers to the sauce for an extra kick. Today, some of the best versions of this dish can be found in authentic Mexican restaurants across the United States, where chefs honor tradition while adding their own creative flair. Whether enjoyed with a side of tangy salsa or creamy guacamole, Chicken and Black Bean Enchiladas continue to delight food enthusiasts with their irresistible blend of flavors.
50 min
6
380 calories
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