Chicken and Black Bean Enchiladas Recipe

Name: Chicken and Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked shredded chicken; 1 large onion, chopped; 4 garlic cloves, minced; 2 (4 ounce) cans diced green chilies; 1 (16 ounce) can refried black beans; 2 (1 1/4 ounce) packages taco seasoning; 4 cups cheddar jack cheese with bell peppers; 1 (20 ounce) can enchilada sauce (large size); 1 (8 ounce) can enchilada sauce (small size); whole wheat tortilla

Servings: persons

4 cups cooked shredded chicken
1 large onion, chopped
4 garlic cloves, minced
2 (4 ounce) cans diced green chilies
1 (16 ounce) can refried black beans
2 (1 1/4 ounce) packages taco seasoning
4 cups cheddar jack cheese with bell peppers
1 (20 ounce) can enchilada sauce (large size)
1 (8 ounce) can enchilada sauce (small size)
whole wheat tortilla

1
In skillet mix chicken, onion, garlic, and chilies until warmed.
2
Add 2 packages of taco seasoning and water per directions on the package.
3
Add black beans.
4
Mix well and heat thoroughly.
5
Add 2 cups of cheese.
6
Spoon 1/4-1/2 cup of meat mixture into each tortilla and roll, folding in ends.
7
Place lengthwise into a 9x13 baking dish sprayed with cooking spray.Cover with enchilada sauce and remaining 2 cups of cheese.
8
Bake at 350 degrees for 30 minutes or until bubbly.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups cooked shredded chicken, 1 large onion, chopped, 4 garlic cloves, minced, 2 (4 ounce) cans diced green chilies, and more.

Yes, Chicken and Black Bean Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Black Bean Enchiladas

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