Easiest Way to Make Black Bean and Chicken Echilada in 29 Minutes for Young Wife

Hey everyone, it is Drew, welcome to our 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 food recipes. This time, I’m gonna make it a bit unique. 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 meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Black Bean and Chicken Echilada is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook 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. Make ready 2 chicken breasts diced
2. Make ready 1 yellow onion diced
3. Make ready 2 cloves garlic minced
4. Prepare 3/4 tbsp cumin
5. Take 1 can corn drained
6. Make ready 1 can black beans rinsed and drained
7. Make ready 12 corn tortillas
8. Make ready 1 jar salsa verde
9. Prepare 1 jar monterey jack cheese dip
10. Prepare 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.

Instructions 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 special food black bean and chicken echilada recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!