Black Bean Chicken Enchiladas

Sunday, March 5, 2017
Black Bean Chicken Enchiladas are a delicious easy all one Mexican American meal.


You can add whatever you like to these, chicken, beef, pork and with my homemade enchiladas sauce.


Every time I make these the whole family raves about them.


These are so simple to do and you can even make them ahead of time, plus leftovers are great!


Black beans, jasmine rice, spiced up boneless chicken breasts all rolled up into this heavenly enchilada with melted cheese.


This recipe along with my roundup of Cinco De Mayo Recipes are perfect for a Mexican American Celebration!


This is the perfect potluck style casserole and an awesome meal for busy weeknights.





a delicious tortilla filled with black beans, sauteed chicken with a Mexican sauce on top







Cheese Casseroles



These filled enchiladas are so easy to make in no time.


The best part about them is you can just make them all vegetarian with rice and cheese or beans and cheese or add meat.

Whatever you decide to fill them with, they are an all in one pan casserole with a delicious homemade sauce.

The more cheese the better!

I like to add it inside and on top, extra-sharp cheddars are our favorite!


But you can use the authentic Mexican style cheeses or even white queso.









Ingredients You Will Need for Black Bean Chicken Enchiladas

Scroll down to the recipe card for the measurements


  • chilies peppers or bell pepper diced
  • cooked jasmine rice ( I used the boil in bag rice)
  • black beans rinsed and drained
  • minced garlic
  • chopped plum tomato
  • olive oil
  • chicken breast cut into small cubes, beef, pork or omit if vegetarian
  • fajitas seasoning, chili powder, cumin
  • salt, pepper, and cayenne to taste
  • enchiladas sauce or use 2 can enchiladas sauce
  • extra-sharp cheddar cheese
  • optional sour cream, jalapeno peppers, black olives
  • flour tortillas
  • Enchilada Sauce
  • chili powder
  • cumin
  • onion powder
  • minced garlic
  • salt pepper, cayenne
  • chop chilies (I put them in the food processor with the tomatoes)
  • self-rising flour
  • canola or vegetable oil
  • pureed beefsteak tomatoes in the food processor (you can also add the onion, garlic, and chilies)











A big pan of black beans and rice with sauteed chicken










Black Bean Chicken Enchiladas Recipe



Filling:

1/2 can chilies peppers or 1/2 bell pepper diced

1 cup cooked jasmine rice ( I used the boil in bag rice)

1 can black beans rinsed and drained

3 cloves minced garlic

1 small fresh finely chopped plum tomato

olive oil

3 chicken breast cut into small cubes

fajitas seasoning, chili powder, cumin

salt, pepper, and cayenne to taste

1 double recipe of enchiladas sauce see below or use 2 can enchiladas sauce

extra-sharp cheddar cheese

optional sour cream, jalapeno peppers, black olives

14 to 16 flour tortillas



In a large frypan, heat oil 2 or 3 tablespoons olive oil and saute the chicken sprinkling the top evenly over the top (around 1 teaspoon of each) with all seasonings around 3 to 4 minutes stirring on both sides.

Add the garlic and peppers. Saute until the chicken is done another minute or so, then fold in the tomatoes.

Add the cooked rice and drained black beans. Stir all together until combined, remove from heat and season with salt and pepper to taste.


I also add a pinch of cayenne pepper. Set aside and make the sauce:








Enchilada Sauce


1/4 cup chili powder

1/4 teaspoon cumin

1/2 teaspoon onion powder

1 clove minced garlic

salt pepper, cayenne

1/2 can finely chop chilies (I put them in the food processor with the tomatoes)

2 tablespoons self-rising flour

1/4 cup canola or vegetable oil

2 or 3 pureed beefsteak tomatoes in the food processor ( you can also add the onion, garlic and chilies)


Note: I doubled this recipe for 16 enchiladas




In a small saucepan add flour, oil and chili powder. Stir constantly until lightly browned. Add the tomatoes puree, onion, garlic and peppers. Add salt and pepper to taste and cook for 10 minutes.



this is homemade enchiladas sauce in a glass measuring cup for topping stuffed tortillas



More Recipes We Love




Crockpot Chicken and Mushroom
Mexican Chicken mushroom and rice
Southwest Chicken and Bean Tortilla
Grilled herb crusted
Chicken, green beans and tomatoes over pasta
Blackened Grilled Chicken
Baked Herb Parmesan Chicken
Turkey Tortilla




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enchiladas, black bean filling, Mexican filled tortilla, bean tortilla, chicken tortilla, homemade enchiladas sauce, meat filled tortilla
Mexican food, Casseroles, chicken tortilla, beef
Mexican food, American
Yield: 10
Author:

Black Bean Chicken

Black Bean Chicken

prep time: 15 Mcook time: 10 Mtotal time: 25 M
An easy delicious Black Bean Chicken Enchiladas with a homemade sauce on top!

ingredients:

  • Filling:
  • 1/2 can chilies peppers or 1/2 bell pepper diced
  • 1 cup cooked jasmine rice ( I used the boil in bag rice)
  • 1 can black beans rinsed and drained
  • 3 cloves minced garlic
  • 1 small fresh finely chopped plum tomato
  • olive oil
  • 3 chicken breast cut into small cubes
  • fajitas seasoning, chili powder, cumin
  • salt, pepper, and cayenne to taste
  • 1 double recipe of enchiladas sauce see below or use 2 can enchiladas sauce
  • extra-sharp cheddar cheese
  • optional sour cream, jalapeno peppers, black olives
  • 14 to 16 flour tortillas

instructions:

How to cook Black Bean Chicken

  1. In a large frypan, heat oil 2 or 3 tablespoons olive oil and saute the chicken sprinkling the top evenly over the top (around 1 teaspoon of each) with all seasonings around 3 to 4 minutes stirring on both sides.
  2. Add the garlic and peppers. 
  3. Saute until the chicken is done another minute or so, then fold in the tomatoes.
  4. Add the cooked rice and drained black beans. Stir all together until combined, remove from heat and season with salt and pepper to taste.
  5. I also add a pinch of cayenne pepper. Set aside and make the sauce.
  6. Enchilada Sauce
  7. 1/4 cup chili powder
  8. 1/4 teaspoon cumin
  9. 1/2 teaspoon onion powder
  10. 1 clove minced garlic
  11. salt pepper, cayenne
  12. 1/2 can finely chop chilies (I put them in the food processor with the tomatoes)
  13. 2 tablespoons self-rising flour
  14. 1/4 cup canola or vegetable oil
  15. 2 or 3 pureed beefsteak tomatoes in the food processor ( you can also add the onion, garlic, and chilies)
  16. Note: I doubled this recipe for 16 enchiladas
Calories
125
Fat (grams)
9
Sat. Fat (grams)
4
Carbs (grams)
12
Net carbs
8
Created using The Recipes Generator








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Cinco De Mayo Roundup



black bean and rice stuffed tortillas with melted cheese and jalapeno peppers

1 comment

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