Black Bean Chicken Enchiladas

YUMMY!  Anyone craving some Mexican tonight?  This is such an easy recipe that can be made from your Sunday dinner left overs.  Using left over or fresh, from shredded pieces of chicken on the whole or diced up.  Its so creamy in the filling and cheesy on the outside, many great men in my life have enjoyed this dish and if you serve it up, they will love it too.  Also, this is the perfect dish to prepare, and freeze for a quick weekday meal.  Just buy some aluminum baking dishes 🙂

Here is what you need:

2 cups of diced or shredded chicken

1 yellow onion, diced

1 bell pepper of your choice

1 small can of kernel corn (or left over corn)

1 can of black beans, drained and rinsed

2 TBS oregano

salt and pepper to taste

1/4 cup cream (I used my coffee cream, which is 18%)

1 cup of mozza cheese, shredded

1/2 cup cheddar cheese, shredded

cilantro diced up (optional)

About 5 large tortilla wraps

Salsa, Sour Cream and/or Guacamole for dipping

First, if you are using fresh chicken, pan cook it.  Black Bean Chicken Enchiladas

Once that is done, add in your onions for a minute or two.  Switch temperature to low and add in only 3/4 of each, the black beans, the corn and the bell peppers.  Also add in the cream, 3/4 cup of mozza cheese, salt and pepper and oregano.  Lightly cook until cheese melts. The cream will curdle if left to boil, so don’t cook this on high and don’t forget about it!!

Black Bean Chicken EnchiladasTake your tortilla wraps and spoon in a couple spoon fulls across the middle.  Don’t try to over load them with filling, as it will just fall apart if so.  Take one side of the wrap, fold in under the filling and roll.  Place in a baking dish.  Continue until all the filling is gone.

Top the tortillas with the remainder corn, pepper and black beans.  Then top with the remainder cheeses.Black Bean Chicken EnchiladasBlack Bean Chicken Enchiladas

If you are preparing this ahead of time, let cool a bit, and properly cover to freeze.  If you are cooking this for dinner tonight, place in the oven at 350F for about 20-25 minutes, until the cheese is melted and the tortillas edges (from what you can see) start to lightly brown.

Take out, add cilantro and let cool.  Enjoy!  Black Bean Chicken Enchiladas

3 comments

  1. Oh hell yes sounds fantastic!

  2. Barbara Dunn

    What are the cooking instructions if you freeze this?

    • Coming from frozen it tastes better slowly reheating than “zapping” it at a high temp. I would take it out and cook it at 350F for about an hour. I would do 45 minutes covered, than 15 minutes uncovered. Turning it around half way through so it reheats evenly.
      Another trick I have done, is if you have the time, warm it up for the 45 minutes. Take it out of the oven and let it rest for about 20 minutes. Than put it back into the oven uncovered for another 20. What that will do is let the juices settle a bit instead of cooking them off right away.
      Hope this helps Barbara 🙂

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