Black Bean-Chicken-Spinach Enchiladas

Name: Black Bean-Chicken-Spinach Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 1 teaspoon chili powder; 237 milliliters chopped, cooked chicken; 1 teaspoon Creole seasoning; 8 8-inchs (8-inch) flour tortillas; 1 teaspoons garlic powder; 1 teaspoons ground cumin; 2 Tbsps fresh lime juice; 340 grams block Monterey Jack cheese, shredded and divided; 1 teaspoons onion powder; 227 grams sour cream

Black Bean-Chicken-Spinach Enchiladas might be just the main course you are searching for. This recipe serves 8. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 23g of protein, 25g of fat, and A mixture of ground cumin, flour tortillas, 2 recipe spinach madeleine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Combine first 8 ingredients in a medium bowl; set aside.

Equipment you will use

Bowl

Stir together Spinach Madeleine and sour cream until blended.

Ingredients you will need

Sour Cream

Madeleine

Spinach

Spoon about 1/2 cup black bean mixture down center of each tortilla. Top each with 1/3 cup Spinach Madeleine mixture, and sprinkle with 3 tablespoons cheese.

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Madeleine

Tortilla

Spinach

Cheese

Roll up, and place, seam sides down, in 2 lightly greased 11- x 7-inch baking dishes.

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Roll

Sprinkle remaining cheese evenly over tops.

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Cheese

Bake, covered, at 350 for 25 minutes. Uncover and bake 5 to 10 more minutes or until cheese is melted.

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Cheese

Equipment you will use

Oven

Equipment

Bowl

Oven

Ingredients

Servings:

425grams

black beans, rinsed and drained 1teaspoon

chili powder 237milliliters

chopped, cooked chicken 1teaspoon

Creole seasoning 88-inchs

(8-inch) flour tortillas 1teaspoons

garlic powder 1teaspoons

ground cumin 2Tbsps

fresh lime juice 340grams

block Monterey Jack cheese, shredded and divided 1teaspoons

onion powder 227grams

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.