Black Bean Corn Enchiladas With Or Without Chicken Recipes

BLACK BEAN AND CORN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
• Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
• Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®

Steps:

• Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
• Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
• In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
• In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
• Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

BLACK BEAN & CORN ENCHILADAS (WITH OR WITHOUT CHICKEN)

Steps:

• Heat oven to 350. Spray 13x9 dish with cooking spray.
• In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
• Spread 1/2 cup of enchilada sauce over bottom of dish. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, place seam side down in in prepared dish.
• Spoon remaining sauce over enchiladas.
• Sprinkle with pemaining 1 cup of cheese.
• Spray sheet of foil with cooking spray, cover sprayed side down.
• Bake 30-35 minutes until heated through and cheese is bubbly.
• Enjoy!

CHICKEN AND CORN ENCHILADAS

Steps:

• Lightly oil 15x10x2-inch glass baking dish.
• Mix first 6 ingredients and 1 cup cheese in medium bowl.
• Season chicken filling to taste with salt and pepper.
• Mix salsa and enchilada sauce in large bowl.
• Heat heavy medium skillet over high heat.
• Add 1 tortilla and cook until heated through, about 10 seconds per side.
• Brush tortilla with some of sauce mixture.
• Spoon 1/3 cup chicken filling into center of tortilla.
• Roll up.
• Place seam side down in prepared baking dish.
• Repeat with remaining tortillas, some sauce and remaining filling.
• (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
• Preheat oven to 350ºF.
• Spoon remaining sauce over enchiladas.
• Sprinkle with remaining 1 cup cheese.
• Cover with foil.
• Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).

SONORAN BLACK BEAN & CORN ENCHILADAS

Steps:

• Using cooking spray, spray the bottom of 2 8" or 9" cake pans. Preheat oven to 350°F.
• Drain black beans and corn.
• Saute the onions and garlic in the oil on medium heat. (If you are adding hot peppers, add them here) When soft and translucent, add the corn, beans, tomato sauce, salt and cumin. Stir to combine, and allow to heat through.
• When bean mixture is hot through, prepare the enchiladas:.
• Pour the enchilada sauce onto a plate or soup plate. Dip a tortilla into the sauce, making sure to coat both sides of the tortilla.
• Lay the first tortilla in one of the pans and spoon about 1/6 of the bean mixture on it.
• Sprinkle 1/8 of the cheese over the filling. Dip another tortilla in the sauce, lay it over the first tortilla and add bean mixture and cheese as before. Continue with the third tortilla. The last tortilla on each stack does not get bean mixture, only cheese. Make two stacks of 4 tortillas each.
• Gently spoon the remainder of the enchilada sauce over the tortillas.
• Bake at 350°F for 20-30 minutes, until hot through and cheese is melted. Serve immediately, with sour cream on the side.

BLACK BEAN & CORN ENCHILADAS

Steps:

• Make the enchilada sauce: Combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. While whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. Whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. Now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. You can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. Remove from heat and set sauce aside for now.
• Preheat oven to 350F.
• Heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. Saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
• Stir in the black beans WITH can liquid. Stir well. Now add the drained corn, cumin, oregano and salt. Bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. You want most of the flavorful can liquid to get absorbed/evaporate.
• Once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
• Finally, construct your enchiladas! Spray a 13x9inch baking dish with cooking spray. Spread about a third of the enchilada sauce over the bottom of the dish.
• Spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. Roll up; place seam side down in baking dish. Repeat one by one with remaining tortillas.
• Spoon the remaining sauce over the enchiladas evenly. Place in oven and bake for 40-45 minutes.
• Let enchiladas cool for at least 5 minutes before eating. Sprinkle with Cotija cheese just before serving.