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Easy Chicken and Black Bean EnchiladasEasy Chicken and Black Bean Enchiladas
Easy Chicken and Black Bean Enchiladas
Easy Chicken and Black Bean Enchiladas
This recipe was originally created and published by Old El Paso and has been approved for use on our site. See the original recipe OldElPaso.com
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Recipe - The Fresh Grocer - Corporate
EasyChickenandBlackBeanEnchiladas.jpg
Easy Chicken and Black Bean Enchiladas
Prep Time20 Minutes
Servings10
Cook Time30 Minutes
Calories270
Ingredients
2 cans Old El Paso Mild Red Enchilada Sauce
2 1/2 cups shredded deli rotisserie chicken
0.85 oz 1 package Old El Paso Chicken Taco Seasoning Mix
4.5 oz 1 can Old El Paso Chopped Green Chiles
1 cup canned black beans, drained, rinsed
2 cups Shredded Mexican Cheese Blend
2 tbs thinly sliced green onions
1 tbs chopped fresh cilantro leaves
sour cream, if desired
Directions

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.

 

2. Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

 

3. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.

 

Nutritional Information
  • 11 g Total Fat
  • 55 mg Cholesterol
  • 910 mg Sodium
  • 24 g Total Carbohydrate
  • 17 g Protein
20 minutes
Prep Time
30 minutes
Cook Time
10
Servings
270
Calories

Shop Ingredients

Makes 10 servings
2 cans Old El Paso Mild Red Enchilada Sauce
Ortega Mild Red Enchilada Sauce, 10 oz
Ortega Mild Red Enchilada Sauce, 10 oz, 10 Ounce
$2.29$0.23/oz
2 1/2 cups shredded deli rotisserie chicken
ShopRite Kitchen Fried Chicken - 8 Piece (Sold Cold), 26 oz
ShopRite Kitchen Fried Chicken - 8 Piece (Sold Cold), 26 oz, 26 Ounce
$10.99$0.42/oz
0.85 oz 1 package Old El Paso Chicken Taco Seasoning Mix
Old El Paso Original Taco Seasoning Mix, 1 oz
Old El Paso Original Taco Seasoning Mix, 1 oz, 1 Ounce
$1.59$1.59/oz
4.5 oz 1 can Old El Paso Chopped Green Chiles
Old El Paso Peeled Chopped Green Chiles, 4.0 oz
Old El Paso Peeled Chopped Green Chiles, 4.0 oz, 4 Ounce
$4.49$1.12/oz
1 cup canned black beans, drained, rinsed
Bush's Best Black Beans, 15 oz
Bush's Best Black Beans, 15 oz, 15 Ounce
$1.39$0.09/oz
2 cups Shredded Mexican Cheese Blend
Bowl & Basket Finely Shredded Mexican Style Blend Cheese, 8 oz
Bowl & Basket Finely Shredded Mexican Style Blend Cheese, 8 oz, 8 Ounce
$2.49$0.31/oz
2 tbs thinly sliced green onions
Scallions - Green, 1 each
Scallions - Green, 1 each, 1 Each
$1.49
1 tbs chopped fresh cilantro leaves
Organic Cilantro, 1 each
Organic Cilantro, 1 each, 1 Each
$1.99
sour cream, if desired
Bowl & Basket Sour Cream, 8 oz
Bowl & Basket Sour Cream, 8 oz, 8 Ounce
$1.39$0.17/oz

Nutritional Information

  • 11 g Total Fat
  • 55 mg Cholesterol
  • 910 mg Sodium
  • 24 g Total Carbohydrate
  • 17 g Protein

Directions

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.

 

2. Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

 

3. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.