Recipe: Perfect Black Bean and Chicken Echilada

Black Bean and Chicken Echilada. To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.

Add the seasoned chicken to the skillet you used to cook the onion over medium-high heat. Roll up tortillas; place seam side down in baking dish. Spoon chicken mixture evenly down the center of each tortilla, and roll up. You can have Black Bean and Chicken Echilada using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Black Bean and Chicken Echilada

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

This enchilada is stuffed with chicken breast, black beans, and corn. This creates a hearty filling that is packed with protein and fiber. Plus all of these are zero points for those on Weight Watchers, which makes them a nice low point enchilada. The other key to creating a healthier enchilada is the tortillas.

Black Bean and Chicken Echilada step by step

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..

Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. SIMMER Toss in the black beans, salsa and enchilada sauce and bring to a simmer, until the beans are heated through. TORTILLAS Add in strips of corn tortillas and stir gently, heating the tortillas until they soften slightly and are coated in the sauce. 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. Add the cilantro, then gently fold in the rice and black beans.