Chicken and Black Bean Enchiladas

The canning liquid from the black beans turns into a silky sauce for the chicken fill-ing.

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  • Servings: 4

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  • 1 (12-ounce) jar salsa
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion
  • 2 garlic cloves, finely chopped
  • 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
  • 1 (15-ounce) can black beans
  • Kosher salt
  • Freshly ground black pepper
  • 8 (7-inch) flour tortillas
  • 1 cup shredded Mexican blend cheese

How to make this recipe

  1. Preheat the oven to 350°F. In a blender, puree the salsa and reserve.

  2. In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the chicken and black beans along with their juices, and cook until the chicken is cooked and the liquid is slightly thickened, about 5 minutes. Season the filling with salt and pepper to taste.

  3. Divide the filling between the tortillas. Roll each tortilla into a cylinder and place, side-by-side in a baking dish. Pour the salsa over the tortillas and sprinkle with the cheese.

  4. Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes. Serve.

Contributed By Photo © Ian Knauer Published June 2014

1043392 recipes/chicken-and-black-bean-enchiladas 2015-11-23T21:55:30+00:00 Ian Knauer 4|mexican|weeknight-dinner|fast|web-exclusive june-2014 recipes,chicken-and-black-bean-enchiladas 1043392

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