Chicken and Black Bean Enchiladas

Name: Chicken and Black Bean Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (finely diced); 0.5 cup diced green chiles (undrained); 2 cup cooked chicken (shredded); 15 ounce black beans (rinsed and drained); 1 teaspoon ground cumin; 1 teaspoon chili powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 19 ounce red enchilada sauce; 9 corn tortillas; 1.5 cup Monterey Jack cheese (shredded); 2 package brown rice; 2 tablespoon fresh cilantro (chopped)

Flavorful chicken and black beans rolled in tortillas, smothered in a rich red sauce, and topped with melted cheese, served with fluffy brown rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon olive oil
0.5 yellow onion (finely diced)
0.5 cup diced green chiles (undrained)
2 cup cooked chicken (shredded)
15 ounce black beans (rinsed and drained)
1 teaspoon ground cumin
1 teaspoon chili powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
19 ounce red enchilada sauce
9 corn tortillas
1.5 cup Monterey Jack cheese (shredded)
2 package brown rice
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the yellow onion and sauté for 3-4 minutes, until softened.
Stir in the diced green chiles, cooked chicken, black beans, ground cumin, chili powder, kosher salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until heated through.
Pour about 1/2 cup of the red enchilada sauce into the bottom of your prepared baking dish, spreading it evenly.
To soften the corn tortillas, microwave them in batches of 2-3 for 15-20 seconds, or quickly dip them in hot enchilada sauce.
Place about 1/4 cup of the chicken and black bean mixture down the center of each softened corn tortilla. Roll them up tightly and place seam-side down in the baking dish.
Once all tortillas are filled and placed, pour the remaining red enchilada sauce over the enchiladas. Sprinkle evenly with the shredded Monterey Jack cheese.
Bake for 15 minutes, or until the cheese is bubbly and melted and the enchiladas are heated through. While the enchiladas bake, prepare the microwaveable brown rice according to package directions.
Remove from oven, let rest for a few minutes, then serve hot with the brown rice. Garnish with fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. To reheat, microwave or bake until warm.

Nutrition (per serving)

Calories: 673
Protein: 37.9 g
Carbohydrates: 75.5 g
Fat: 22.8 g
Fiber: 7.5 g
Sodium: 600 mg
Saturated Fat: 8.8 g
Sugar: 3 g
Cholesterol: 63 mg