home cooked dinners by the season

Super Sunday Chicken & Black Bean Enchiladas

Super Sunday Chicken & Black Bean Enchiladas

IMG_9972It’s the week of the Super Bowl and if you haven’t already planned what you will be making, these Chicken & Black Bean Enchiladas would be a good choice whether you’re watching or not. The recipe was inspired by one a dear friend gave me many years ago and my grown up kids know them very well.

The filling, sauce and cooking the tortillas can be done a bit ahead so you won’t be distracted during game time. After a quick assembling they bake for just 20 minutes – perfect for a half time meal.

Homemade enchilada sauce is easy and worth making. You control the spices – the pinch of cinnamon is my favorite. For the cooked chicken, I’m in the habit of simmering boneless, skinless chicken breasts in a water with a pinch of salt, a few black peppercorns and a bay leaf for flavor. Once cooked and cooled, I either shred or chop the chicken. You can make it even easier on yourself by using the meat from a store bought roasted chicken. Be sure to take the time to cook the corn tortillas before rolling them with the filling. I find they crack while rolling if I do not do this step.

If you’re hosting, ask guests to bring tortilla chips, guacamole, sour cream and salsa to go with the enchiladas. I even like finely chopping iceberg or romaine lettuce for sprinkling on top or as a bed underneath the enchiladas. Chopped fresh cilantro and green onions are good additions too.

Super Sunday Chicken & Black Bean Enchiladas
 
Serves: 10 enchiladas
Ingredients
  • Chicken Filling:
  • 3 cups shredded or chopped cooked chicken
  • 1 can (15 ounces) black beans, drained, rinsed and drained again
  • ⅓ cup chopped green onion
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • Fresh ground black pepper, to taste

  • Enchilada Sauce:
  • 3 tablespoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ cup flour
  • 1 cup tomato sauce
  • 2-1/2 cups chicken broth

  • Assembling:
  • Vegetable spray or vegetable oil
  • 10 yellow corn tortillas (6-inch size)
  • 2 cups grated cheddar cheese
Instructions
  1. For the filling: stir together chicken, black beans, green onions, cilantro, oregano, salt and pepper.
  2. For the enchilada sauce: in a saucepan over low heat, cook garlic in vegetable oil just to release flavor but do not brown, about 1 minute. Whisk in chili powder, cumin, cinnamon and then flour to cook and release flavors about 1 minute. Whisk in tomato sauce and chicken broth and increase heat to medium, stirring until sauce is slightly thickened, about 3 to 4 minutes. Season with salt and pepper and remove from heat.
  3. For softening the tortillas (this makes it so they do not break apart when rolling them with the filling): spray a skillet with vegetable spray and heat over medium heat. Cook both sides of tortillas about 15 seconds just to heat and to soften, re-spraying as needed (a light coating of vegetable oil in the pan can also be used).
  4. To assemble enchiladas: Spread about ¾ cup enchilada sauce (to make a thin layer) in the bottom of a baking dish. Lay tortilla on a flat surface and spread with 1 tablespoon enchilada sauce; add a heaping ⅓ cup chicken filling down the center and roll up; place seam side down in the dish; repeat with remaining tortillas. Spoon remaining enchilada sauce over rolled tortillas; sprinkle with cheese.
  5. To bake the enchiladas: preheat oven to 375 degrees F. Bake enchiladas until heated through, sauce is bubbling and cheese is melted, about 20 to 25 minutes.

 


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16 thoughts on “Super Sunday Chicken & Black Bean Enchiladas”

  • Hi Linda

    If I wanted to make these with whole dried black beans would I just soak them overnight and then cook till more tender? I try to avoid sodium so don’t like to use canned beans. This looks like a great recipe. I especially like making the enchilada sauce–again a huge sdium culprit if store bought.

    • Great question Sherilyn. I contemplated using dried beans in this recipe but I thought it might discourage people because they take extra time. And I understand your sodium concern on the canned beans and that is why I recommend rinsing them. Here is the method I use for dried beans. Dried beans triple in volume when cooked and there are about 1-1/2 cups cooked beans in a 15 ounce can. So begin with 1/2 cup dry black beans. I rinse them and cover them with 1 inch of water then soak them refrigerated overnight. The next day, drain the beans and transfer them to a saucepan and add about 1 quart of water; bring to a boil, reduce heat and simmer until the beans are tender, about 45 minutes.

  • I made these delicious enchiladas tonight for my daughter and son in law ! Great response from both !! I used the extras which made the meal : salsa, sour cream,chopped green onions , cilantro and sliced avocado . Thanks for a recipe I will use again and again !! Also made Spanish rice

    • Wow you are quick, Karen. I love that! And I am so glad it will be a regular part of your dinner “go-to” recipes. It’s always great to hear your feedback. Thank you.

  • This reminds me of the Northwest of the Border Enchilada recipe but only better! I love the use of cinnamon, the black beans and cilantro. It all sounds delicious!

    • I am not familiar with that recipe, but it sounds good. You will love the cinnamon. Great to hear from you, Ana!

  • What a delicious and easy dish!! So excited to make this for the Super Bowl to go along with Carta Azul’s chips and guacomole. Thank you for always solving “what do I cook?” dilemma!!

    • You are welcome – I am happy to inspire you and I hope it inspires a Seahawks win! I love hearing from you.

  • This looks yummy and I think I’m going to make it tomorrow . Could I make the whole thing before kick off at 3:30 and bake it around 6?

    • Yes you can make it ahead. You could either assemble it completely, cover and refrigerate it. Then 20 minutes before baking, remove it from the refrigerator so it comes to room temperature (so it will bake quicker), uncover and bake as directed. Or, what is a little more work but keeps the enchilada sauce from absorbing into the rolled tortillas and potentially making them a little drier, would be to make them up to the point of putting the rolled enchiladas in the dish but do not pour on the enchilada sauce or sprinkle on the cheese and cover and refrigerate. Then 20 minutes before baking, remove them from the refrigerator, uncover and pour over the remaining enchilada sauce and sprinkle on the cheese and bake as directed.

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