This chicken enchilada recipe has a great south-of-the-border flavor with seasoned chicken and black beans.
Heat oven to 375°F. Stack cheese slices. Cut into thin strips; finely chop. Set aside.
Combine chicken, chili powder and cumin in 10-inch skillet; stir in beans. Cook over medium-high heat, stirring occasionally, until mixture is heated through (2 to 3 minutes). Remove from heat; stir in 1/2 cup sour cream.
To assemble each enchilada, spread 1 tablespoon enchilada sauce on tortilla. Place 1/2 cup bean mixture in center of tortilla; sprinkle with 1 tablespoon cheese. Roll up tortilla; place into greased 13x9-inch baking dish, seam-side down. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil.
Bake for 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, for 3 to 5 minutes or until cheese is melted.
To serve, top each enchilada with dollop of remaining sour cream; sprinkle with green onions. Serve with chopped tomato and shredded lettuce, if desired.
Variation: Spicy Black Bean Enchiladas: Omit chicken. Add an additional (15-ounce) can black beans, drained.
Dietary Fiber: 7g
Easy and yummy! We changed it up just a little because of what we had on hand. Sauteed an onion and bell pepper, then tossed in some left-over chicken breast with a sprinkle of taco seasoning (no cumin or chili powder). Used shredded mexican style cheese and then hot sauce on top when it came out of the oven. Everything else was the same. Love those black beans! Kids were happy!
I have made this twice now and love it. I added a can of diced green chilis for a little extra spice. Love it!
I have been making this dish for years and my family loves it. I omit the chicken and add an extra can of beans. This is a versatile dish which lends itself to many delicious variatons. I keep the ingredients on hand for a back up meal if other dinner plans get altered. Great.
I love enchiladas and this was a very easy recipe...delicious!!
Very tasty and easy. I added a small tin of drained, sliced black olives saved a few for garnish. A great way to use up leftover chicken. Also used a larger tin of enchilada sauce. Made it very moist.
I love this recipe. i know its good when my kids do not talk when their eating what i made. They keep asking for it again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/840
© 2013 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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