Chicken And Black Bean Enchiladas In Sour Cream Sau

Name: Chicken And Black Bean Enchiladas In Sour Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken breast, cooked; 1 (15 ounce) can black beans, drained and rinsed; 1 1/2 cups shredded cheese; 1 (36 count) package corn tortillas; 1 1/2 cups sour cream; 3 tablespoons butter; 3 tablespoons flour; 2 cups chicken broth; 1 onion, diced; 1 green pepper, diced; 2 garlic cloves, minced; cumin, to taste; dried chipotle powder, to taste; salt and pepper, to taste

Servings: persons

1 chicken breast, cooked
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups shredded cheese
1 (36 count) package corn tortillas
1 1/2 cups sour cream
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 onion, diced
1 green pepper, diced
2 garlic cloves, minced
cumin, to taste
dried chipotle powder, to taste
salt and pepper, to taste

1
Preheat oven to 350 degrees F.
2
Melt butter in a stock pot.
3
Add diced vegetables and saute until tender.
4
Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
5
Add spices to taste, and cook for another minute or so.
6
Whisk in the chicken broth and bring to a boil.
7
When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
8
Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
9
Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
10
While the sauce is cooking, use a food processor and chop the chicken finely.
11
Mix chicken, beans, and 1 cup of cheese in a bowl.
12
Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
13
Pour the sauce over top, sprinkle with the remaining cheese.
14
Bake for 45 minutes, or until bubbly and a little browned on the top.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 chicken breast, cooked, 1 (15 ounce) can black beans, drained and rinsed, 1 1/2 cups shredded cheese, 1 (36 count) package corn tortillas, and more.

Yes, Chicken And Black Bean Enchiladas In Sour Cream Sauce 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.

That's it — enjoy your meal!

Chicken And Black Bean Enchiladas In Sour Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions