Chicken & Black Bean Enchiladas Recipe

Name: Chicken & Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cooked chicken breast; 1 (15 ounce) can black beans, drained and rinsed; 1 ½ cups shredded mexican cheese; 36 small corn tortillas or 36 small flour tortillas; 1 ½ cups plain fat free Greek yogurt; 3 tablespoons butter; 3 tablespoons flour; 2 cups low sodium chicken broth; 1 diced onion; 2 minced garlic cloves; cumin (to taste); chili powder (to Taste); salt & pepper

Servings: persons

1 cooked chicken breast
1 (15 ounce) can black beans, drained and rinsed
1 ½ cups shredded mexican cheese
36 small corn tortillas or 36 small flour tortillas
1 ½ cups plain fat free Greek yogurt
3 tablespoons butter
3 tablespoons flour
2 cups low sodium chicken broth
1 diced onion
2 minced garlic cloves
cumin (to taste)
chili powder (to Taste)
salt & pepper

1
1.
2
Soften the tortillas in your usual way.
3
(Can fry in a little bit of oil).
4
2.
5
Chop the chicken finely.
6
3.
7
Mix chicken, beans, and 1 cup of cheese in a bowl.
8
4.
9
Roll the filling in the softened tortillas and place them in a lightly greased pan.
10
5.
11
Preheat oven to 350F.
12
6.
13
Melt butter in a stock pot.
14
7.
15
Add diced vegetables and saute until tender.
16
8.
17
Sprinkle flour over the butter/veggie mix, whisk together and coke for 2 - 3 minutes, stirring occasionally.
18
9.
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Add spices to taste, and cook for another minute or so.
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10.
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Whisk in the chicken broth and bring to a boil.
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11.
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When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
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12.
25
Taste the sauce and readjust your seasonings, if you need to.
26
13.
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Pour the sauce over top, sprinkle with the remaining cheese.
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14.
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Bake for 45 minutes or until bubbly and a little browned on the top.

2696

kcal

Calories

Fat

448

Carbs

125

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 13 ingredients. The key ingredients include: 1 cooked chicken breast, 1 (15 ounce) can black beans, drained and rinsed, 1 ½ cups shredded mexican cheese, 36 small corn tortillas or 36 small flour tortillas, and more.

Yes, Chicken & 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 & Black Bean Enchiladas

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