Fiesta Chicken And Black Bean Enchiladas Recipes

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FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons GOYA® Extra Virgin Olive Oil, divided
4 (5 ounce) boneless, skinless chicken breast fillets
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Black Beans, drained and rinsed
½ cup fresh corn kernels
1 avocado, finely chopped
1 tablespoon GOYA® Lemon Juice
1 tablespoon finely chopped fresh cilantro

Steps:

  • Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • Divide chicken among serving plates; top with black bean mixture. Serve warm.

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

CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE



Chicken and Black Bean Enchiladas with Gooey Jack Cheese image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings (plus enough chicken for another meal)

Number Of Ingredients 14

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
Broccoli
Onions
Potatos
Celery

Steps:

  • Preheat oven to 400 degrees F.
  • Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
  • Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
  • Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
  • Bake enchiladas 15 minutes, until cheese is golden and gooey!
  • Steam broccoli
  • Chop onions
  • Mash potatoes
  • Chop Celery

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS



Fiesta Chicken and Black Bean Enchiladas image

Provided by Food Network

Time 1h20m

Yield 4 Servings

Number Of Ingredients 14

8 Mission® Life Balance® Flour Tortillas
Nonstick cooking Spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1/2 cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
2/3 cup fat-free sour cream
2/3 can red Enchilada sauce
Tabasco, Salt, Pepper to taste

Steps:

  • 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.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. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.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. 5.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.

FIESTA CHICKEN AND BLACK BEANS



Fiesta Chicken and Black Beans image

Turn boneless, skinless chicken breasts into a vibrant, healthful one-pot meal with plump GOYA® Low Sodium Black Beans, sweet red onion, crunchy red bell pepper, and creamy avocado. Add your favorite salad or cornbread for a sensational black bean chicken dinner in just 30 minutes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tbsp. GOYA® Extra Virgin Olive Oil, divided
4 thin-sliced boneless, skinless chicken breast fillets (about 11/4 lbs.)
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1/2 red onion, finely chopped (about 3/4 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 can (15.5 oz.) GOYA® Low Sodium Black Beans, drained and rinsed
1/2 cup fresh corn kernels
1 avocado, finely chopped (about 1 cup)
1 tbsp. GOYA® Lemon Juice
1 tbsp. finely chopped fresh cilantro

Steps:

  • 1. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. Transfer chicken to plate; tent with foil to keep warm.
  • 2. Heat remaining oil in skillet. Add onions and peppers. Cook, stirring, until tender, about 5 minutes. Stir in black beans and corn. Continue cooking until warmed through, about 2 minutes. Remove pan from heat. Stir in avocado, lemon juice and cilantro until combined.
  • 3. Divide chicken among serving plates; top with black bean mixture. Serve warm.

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Great recipe! I used the green chile enchilada sauce instead of the salsa. This was the best!! Everyone went back for thirds!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 8

Number Of Ingredients 9

1 small onion, chopped
1 clove garlic, minced
1 pound cooked boneless, skinless chicken breasts, shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
8 (6 inch) flour tortillas

Steps:

  • Heat oven to 350 degrees F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 21.5 g, Cholesterol 56.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 18.2 g, SaturatedFat 6.1 g, Sodium 593.1 mg, Sugar 2 g

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

I can't take the credit for this recipe but it's really good and quick and easy to make.....it was discovered in a cookbook I bought from our school to help out with a classmate of my daughter who has CF (the classmate not my daughter) the cookbook is called:Country Cookin,For a Cure great fundraiser they done here and has lots of great recipes!

Provided by strawberryjane

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans mild enchilada sauce (I use one of the green sauce and one red sauce)
2 cups chopped cooked chicken, you can buy the already chicken in the cans to save time
1/2 cup sour cream
2 (4 ounce) cans chopped green chilies, undrained
1/3 cup chopped green onion
1/4 teaspoon salt
2 cups shredded monterey jack cheese
10 flour tortillas (6-7")

Steps:

  • Preheat oven to 350 degrees.
  • Pour 1 can of enchilada sauce in a 9by13 inch baking dish.
  • In a large bowl,combine chicken,sour cream,chilies,onions and salt.
  • Stir in one cup of cheese.
  • Spoon about 1/3 cup of chicken mixture down the center of each tortilla.
  • Roll up tortillas and place seam side down in prepared baking dish.
  • Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese.
  • Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through.
  • Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce-- I prefer one can of green sauce and 1 red sauce-- but you can use whatever you like-- also you can add more cheese on the top-- these really are yummy!
  • hope ya like them-- also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids-- they love this recipe-- not to spicy for them.

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Make our tasty Fiesta Chicken Enchiladas if you're looking for an easy chicken enchilada recipe to try. Get fiesta-ready with Fiesta Chicken Enchiladas!

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® Thick & Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)

Steps:

  • Heat oven to 350°F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g

FIESTA BEEF & BLACK BEAN ENCHILADAS



Fiesta Beef & Black Bean Enchiladas image

Watch our video and learn to make tasty Fiesta Beef & Black Bean Enchiladas! You'll love trying these easy-to-make cheesy beef and black bean enchiladas.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 lb. ground beef
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1-1/4 cups TACO BELL® Thick & Chunky Salsa, divided
1 cup rinsed canned black beans
12 flour tortillas (6 inch)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 350ºF.
  • Brown meat in large skillet; drain. Stir in half the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
  • Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
  • Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.

Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 1320 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 6 g, Protein 28 g

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS-DUP



Fiesta Chicken and Black Bean Enchiladas-dup image

These enchiladas have it all--shredded chicken, veggies, fresh cilantro, black beans, cheese, green chilies, sour cream--and make a hearty and satisfying family dinner.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 15

8 each Mission® Life Balance® flour tortillas
1 serving 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, drained and rinsed
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chilies
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat free sour cream
⅔ (10 ounce) can red enchilada sauce
1 dash Tabasco to taste
1 pinch Salt and pepper, to taste

Steps:

  • Heat oven to 350 degrees F. Spray an 8"X11"X2" 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 741.5 calories, Carbohydrate 83.2 g, Cholesterol 101.6 mg, Fat 20.9 g, Fiber 16.1 g, Protein 54.5 g, SaturatedFat 10.3 g, Sodium 2064.1 mg, Sugar 7.6 g

FIESTA-READY EASY CHICKEN ENCHILADAS



Fiesta-Ready Easy Chicken Enchiladas image

Quick and easy creamy chicken enchiladas are sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 15m

Yield 6

Number Of Ingredients 8

1 sheet Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
2 ½ cups chopped cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1 ½ cups shredded Cheddar cheese
¼ cup chopped cilantro
12 (6 inch) flour tortillas
1 ½ cups salsa

Steps:

  • Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
  • Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
  • Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 42.6 g, Cholesterol 94.3 mg, Fat 29.7 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 14.2 g, Sodium 1361.3 mg, Sugar 3.7 g

FIESTA CHICKEN



Fiesta Chicken image

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

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Chicken & Bean Enchiladas - Mexican Recipes - Old El Paso trend www.oldelpaso.com. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese. Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling ...
From therecipes.info


FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION® | RECIPE
Chicken Taquitos Ingredients: nonstick cooking spray 1/2 tsp. cumin 1 tsp. chili powder 1 tsp. garlic powder 1/2 tsp. black pepper 8 oz. boneless, skinless chicken breast 1/2 cup Mexican-style cheese blend (shredded) 1/2 cup refried beans 8 corn tortillas (6-inch) 1 cup lettuce (shredded) 1/2 cup guacamole 1 cup tomatoes (diced) Directions: Preheat the
From pinterest.com


RECIPE FIESTA READY EASY CHICKEN ENCHILADAS - FOOD NEWS
COOK and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well. Step 3.
From foodnewsnews.com


CHICKEN AND BLACK BEAN ENCHILADAS - GARLIC & ZEST
2020-05-01 In a medium skillet, heat the olive oil over medium high heat. Add the onion and saute until the onions are softened and slightly translucent. Add the chicken, green chiles and 1/2 cup of red enchilada sauce, stirring occasionally until the chicken is warmed through and the mixture is well coated in sauce.
From garlicandzest.com


CHEESY CHICKEN AND BLACK BEAN ENCHILADAS {FREEZER MEAL}
2009-11-18 Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasoning to the meat/onion mixture. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
From thrivinghomeblog.com


FIESTA CHICKEN ENCHILADAS RECIPE BY MITCH - FOOD NEWS
Fiesta Chicken Enchiladas Recipe. Fiesta Chicken Enchiladas. Preheat oven to 350 degrees. Rub chicken breasts in olive oil and sprinkle with salt, and rub the taco seasoning generously, all over the top. Bake in a 350 degree oven for about 30 minutes. While the chicken is baking, you can chop the onion and saute in olive oil until softened.
From foodnewsnews.com


FIESTA BEEF & BLACK BEAN ENCHILADAS - BIGOVEN.COM
Brown meat, stir in 1/2 Velveeta and 1/2 C. Salsa. Cook 5 min until cheese is melted. Stir in beans. Spoon 1/4 C. meat mixture down center of each tortilla.
From bigoven.com


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