Craving a delicious and satisfying meal that's both easy to make and bursting with flavor? Look no further! This Chicken Enchilada Recipe with Black Beans is your answer. Forget takeout – homemade enchiladas are surprisingly simple, incredibly flavorful, and a guaranteed crowd-pleaser. This recipe is perfect for a quick weeknight dinner or a fun weekend gathering. Get ready to experience a taste of sunshine in every bite!
Ingredients:
This recipe yields about 6 generous enchiladas. Adjust quantities as needed.
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For the Chicken Filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
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For the Enchiladas:
- 12 corn or flour tortillas (your preference!)
- 2 cups enchilada sauce (red or green, your choice!)
- 1 cup shredded cheddar cheese
- ½ cup chopped cilantro, for garnish (optional)
Instructions:
Let's get cooking! Follow these simple steps for a truly delicious meal.
Step 1: Prepare the Chicken Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the shredded chicken, black beans, diced tomatoes and green chilies, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Cook for about 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
Step 2: Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about ½ cup of enchilada sauce into the bottom of the dish.
Take one tortilla and spread a thin layer of the chicken filling across the center. Roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 3: Bake and Serve:
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Garnish with fresh cilantro before serving, if desired.
Cooking Tips for Perfect Enchiladas:
- For easier rolling: Warm the tortillas slightly before filling them. You can do this by microwaving them for 10-15 seconds or wrapping them in a damp paper towel and microwaving for 15-20 seconds. This makes them more pliable.
- Don't overfill: Overfilling the tortillas can make them difficult to roll and may cause them to break.
- Customize your spice level: Adjust the amount of cayenne pepper to your liking. For a milder dish, omit it entirely.
- Make it ahead: You can assemble the enchiladas ahead of time and bake them just before serving. Store the assembled enchiladas, unbaked, in the refrigerator for up to 24 hours.
Variations:
- Vegetarian Enchiladas: Substitute the chicken with 1 (15-ounce) can of drained and rinsed black beans or a mixture of your favorite vegetables, such as mushrooms, zucchini, bell peppers, and corn.
- Different Cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 25-30g Fat: Approximately 15-20g Carbohydrates: Approximately 30-40g
Enjoy your delicious and easy Chicken Enchiladas with Black Beans! This healthy meal is a fantastic example of homemade cooking at its finest – a quick dinner idea that's both delicious and satisfying. Let us know in the comments how yours turned out!