Guide to Prepare Black Bean and Chicken Echilada in 33 Minutes for Mom

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, black bean and chicken echilada. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

For the best chicken and black bean enchiladas, try this authentic Mexican enchiladas recipe. These simple chicken enchiladas with red sauce (preferably homemade) use everyday ingredients, like leftover chicken (from a rotisserie), canned black beans and green chiles… and cheese. Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture.

Black Bean and Chicken Echilada is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Black Bean and Chicken Echilada is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook black bean and chicken echilada using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Black Bean and Chicken Echilada:

1. Take 2 chicken breasts diced
2. Get 1 yellow onion diced
3. Take 2 cloves garlic minced
4. Take 3/4 tbsp cumin
5. Make ready 1 can corn drained
6. Prepare 1 can black beans rinsed and drained
7. Prepare 12 corn tortillas
8. Make ready 1 jar salsa verde
9. Prepare 1 jar monterey jack cheese dip
10. Take 2 cupe shredded cheese

These enchiladas are filled with a creamy southwest sauce, shredded chicken, black beans, and sweet corn. A homemade enchilada sauce brings it I divided the chicken in two, about two loosely packed cups each. I froze half for use in a second recipe later. To begin the enchiladas, mince two.

Steps to make Black Bean and Chicken Echilada:

1. In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through.
2. Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes.
3. Warm corn tortillas in microwave under a towell.
4. Fill tortillas, roll up, and place in a 13x9 baking pan untill full. Spoon a tablespoon of salsa verde over each, cover with shredded cheese.
5. Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving.

Remove from heat and stir in cilantro. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Incredible black bean chicken enchiladas with a slightly sweet and spicy pumpkin sour cream sauce. Irresistible and a great way to use up extra pumpkin!

So that’s going to wrap this up for this exceptional food black bean and chicken echilada recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!