Guide to Prepare Black Bean and Chicken Echilada in 10 Minutes for Mom

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make 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.

Black Bean and Chicken Echilada is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Black Bean and Chicken Echilada is something that I’ve loved my whole life. They are fine and they look wonderful.

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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have black bean and chicken echilada using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Black Bean and Chicken Echilada:

1. Get 2 chicken breasts diced
2. Take 1 yellow onion diced
3. Get 2 cloves garlic minced
4. Take 3/4 tbsp cumin
5. Prepare 1 can corn drained
6. Get 1 can black beans rinsed and drained
7. Make ready 12 corn tortillas
8. Get 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 is going to wrap this up with this exceptional food black bean and chicken echilada recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!