Spicy Black Bean & Chicken Enchiladas
Spicy Black Bean & Chicken Enchiladas
This chicken enchilada recipe has a great south-of-the-border flavor with seasoned chicken and black beans.
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15 min
Prep Time
40 min
Total Time
8
servings Ingredients
1 cup chopped cooked chicken
1 teaspoon chili powder
12 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed, drained
1 cup sour cream
1 (10-ounce) can enchilada sauce or 1 cup picante sauce or salsa
8 (8-inch) flour tortillas
5 (3/4-ounce) slices Land O Lakes® Yellow Deli American, chopped
2 tablespoons sliced green onions
Chopped tomato, if desired
Shredded lettuce, if desired
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until mixture is heated through. Remove from heat; stir in 1/2 cup sour cream.
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STEP 3
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.
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STEP 4
Bake 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted.
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STEP 5
Top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.
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STEP 6
Variation: Spicy Black Bean Enchiladas: Omit chicken. Add an additional (15-ounce) can black beans, drained.
Tip #1
To make ahead, prepare enchiladas as directed above. Cover; freeze. To bake, heat oven to 375°F. Bake 60-70 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking 5-10 minutes or until cheese is melted.
340 Calories
15 Fat (g)
45 Cholesterol (mg)
960 Sodium (mg)
38 Carbohydrates (g)
7 Dietary Fiber
17 Protein (g)
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