Chicken Enchiladas with Black Beans
Recipe - Coon Rapids Wine & Spirits
Chicken Enchiladas with Black Beans
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
3 cups shredded chicken (about the meat of 1 rotisserie chicken)
1 ounce package taco seasoning mix
2/3 cup water
1 tablespoon oil
1/2 cup chopped onion
2 - 3 garlic cloves
1 can enchilada sauce (19 oz)
1 can black beans, drained and rinsed
1 can chopped green chiles
1/3 cup sour cream
2 cups shredded cheddar, divided
3 green onions, chopped
Flour tortillas
Directions
- Heat oven to 400 degrees. Mix the shredded chicken, taco seasoning and water. Mix well.
- Cook over medium heat about five minutes or until thickened. Meanwhile, heat oil and saute onion and garlic in sauce pan. Cook 3-4 minutes until tender. Add black beans, enchilada sauce and green chiles. Mix well. Bring to boil and stir occasionally. Remove from heat. Stir in sour cream. Spoon chicken down center of tortilla and sprinkle with 1 c. cheese. Roll up and place seam side down in 8 x 11 pan. Spoon bean and enchilada sauce over tortillas. Sprinkle with remaining 1 c. cheese.
- Bake at 400 for 8-12 minutes. Sprinkle with green onions.
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Heat oven to 400 degrees. Mix the shredded chicken, taco seasoning and water. Mix well.
- Cook over medium heat about five minutes or until thickened. Meanwhile, heat oil and saute onion and garlic in sauce pan. Cook 3-4 minutes until tender. Add black beans, enchilada sauce and green chiles. Mix well. Bring to boil and stir occasionally. Remove from heat. Stir in sour cream. Spoon chicken down center of tortilla and sprinkle with 1 c. cheese. Roll up and place seam side down in 8 x 11 pan. Spoon bean and enchilada sauce over tortillas. Sprinkle with remaining 1 c. cheese.
- Bake at 400 for 8-12 minutes. Sprinkle with green onions.