Chicken-and-Black Bean Enchiladas

Name: Chicken-and-Black Bean Enchiladas
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 283 grams diced tomatoes with green chiles; 1 sprig Garnish: cilantro; 710 milliliters chopped cooked chicken (about 1 rotisserie chicken); 567 grams enchilada sauce; 8 8-inchs (8-inch) whole wheat flour tortillas; 248 grams no-salt-added corn, drained; 227 grams package shredded reduced-fat Mexican four-cheese blend, divided

Chicken-and-Black Bean 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 serving contains 465 calories, 29g of protein, and 19g of fat. If you have beans, flour tortillas, enchilada sauce, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine.

Instructions

Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl. Spoon chicken mixture evenly down the center of each tortilla, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Cheese

Roll

Equipment you will use

Baking Pan

Bowl

Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.

Ingredients you will need

Enchilada Sauce

Tortilla

Cheese

Bake, covered, at 350 for 20 minutes.

Equipment you will use

Oven

Remove foil, and bake 15 more minutes or until bubbly.

Equipment you will use

Oven

Aluminum Foil

Garnish, if desired.

Equipment

Ingredients

Servings:

425grams

black beans, rinsed and drained 283grams

diced tomatoes with green chiles 1sprig

Garnish: cilantro 710milliliters

chopped cooked chicken (about 1 rotisserie chicken)567grams

enchilada sauce 88-inchs

(8-inch) whole wheat flour tortillas 248grams

no-salt-added corn, drained 227grams

package shredded reduced-fat Mexican four-cheese blend, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.