Chicken And Black Bean Enchiladas In Sour Cream Sauce Recipes

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FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®



Fiesta Chicken and Black Bean Enchiladas from Mission® image

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 1h20m

Yield 4

Number Of Ingredients 15

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat-free sour cream
⅔ cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

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.

Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

Provided by Brenda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 12

Number Of Ingredients 8

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  • To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  • Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g

CHICKEN AND BLACK BEAN ENCHILADAS IN SOUR CREAM SAUCE



Chicken and Black Bean Enchiladas in Sour Cream Sauce image

It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.

Provided by Moki5786

Categories     Chicken

Time 1h5m

Yield 24 enchiladas, 12 serving(s)

Number Of Ingredients 14

1 chicken breast, cooked
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups shredded cheese
1 (36 count) package corn tortillas
1 1/2 cups sour cream
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 onion, diced
1 green pepper, diced
2 garlic cloves, minced
cumin, to taste
dried chipotle powder, to taste
salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in a stock pot.
  • Add diced vegetables and saute until tender.
  • Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
  • Add spices to taste, and cook for another minute or so.
  • Whisk in the chicken broth and bring to a boil.
  • When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
  • Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
  • Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
  • While the sauce is cooking, use a food processor and chop the chicken finely.
  • Mix chicken, beans, and 1 cup of cheese in a bowl.
  • Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
  • Pour the sauce over top, sprinkle with the remaining cheese.
  • Bake for 45 minutes, or until bubbly and a little browned on the top.

CHICKEN, BLACK BEAN AND SOUR CREAM ENCHILADAS



Chicken, Black Bean and Sour Cream Enchiladas image

Lots of enchilada recipes here on Zaar, but I didn't see this one. This recipe was based from a recipe I found in a Kraft cookbook, since I didn't have enough of all the ingredients called for in the recipe I improvised and came up with this. Quick, easy and yummy!

Provided by Busy Lindsay

Categories     < 60 Mins

Time 50m

Yield 10 enchiladas, 5 serving(s)

Number Of Ingredients 12

1 cup light sour cream
1 (15 ounce) can black beans, drained and rinsed
1 cup chicken, cooked and chopped
2 cups light cheddar cheese, shredded
1 1/3 cups salsa, divided
1 teaspoon parsley or 1 teaspoon cilantro
1 teaspoon cumin
10 whole wheat tortillas, 6 inch size
1 cup lettuce, shredded (optional)
1/2 cup tomatoes, chopped (optional)
light sour cream (optional)
salsa (optional)

Steps:

  • Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
  • Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
  • Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
  • Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
  • Serve with lettuce, tomato, salsa and sour cream.

Nutrition Facts : Calories 639.8, Fat 26.5, SaturatedFat 13.4, Cholesterol 63.6, Sodium 1645.1, Carbohydrate 73.5, Fiber 6.5, Sugar 2.5, Protein 28.3

CHICKEN AND SOUR CREAM ENCHILADAS



Chicken and Sour Cream Enchiladas image

Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.

Provided by My Food and Family

Categories     Home

Time 50m

Yield Makes 5 servings.

Number Of Ingredients 9

2 cups chopped cooked chicken
1-1/4 cups sour cream, divided
1-1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 flour tortillas (6 inch)
1 cup shredded lettuce
1 tomato, chopped

Steps:

  • Heat oven to 350°F.
  • Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
  • Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
  • Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.

Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 115 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

BLACK BEANS & RICE CHICKEN ENCHILADAS



Black Beans & Rice Chicken Enchiladas image

Time 50m

Number Of Ingredients 9

1 package Black Beans & Rice Mix (we love Zatarains)
3 - 4 cups shredded chicken or turkey
1 (4 ounce) can of diced green chilies
1 (15.25 ounce) can corn, drained
1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
1 cup shredded Sharp Cheddar cheese
10 (10 inch) flour tortillas
1 cup shredded Mozzarella cheese

Steps:

  • Preheat oven to 350*F Make Zatarains Black Beans & Rice according to package directions. Add to black beans & rice, shredded chicken, green chilies & corn. In a separate bowl combine cream of chicken soup, sour cream, and cheese. Spread 1/3 of soup mixture onto bottom of 9 x 13 casserole dish or divide into two 9 x 9 casserole dishes and freeze one for later. Scoop 1/2 cup of rice & beans mixture into a tortilla, sprinkle with mozzarella cheese and roll up. Place in casserole dish on top of soup mixture. Scoop and roll all tortillas. Once pan is full, pour remaining soup mixture on top of all rolled tortillas. Bake for 30 minutes. Remove from oven and devour!

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From picky-palate.com


CHICKEN AND BLACK BEAN ENCHILADAS - GARLIC & ZEST
2020-05-01 Assemble the chicken and black bean enchiladas. Spread a spoonful of enchilada sauce over the tortilla, so that it covers the entire surface. Add a few spoonfuls of cheese to the center. Top with black beans. Finish with a few scoops of chicken filling. Fold the sides of the tortilla over the enchilada filling.
From garlicandzest.com


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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #beans     #eggs-dairy     #poultry     #cheese     #chicken     #black-beans     #meat     #4-hours-or-less

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