Santa Fe Chicken Enchiladas

Name: Santa Fe Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed, drained, and divided; 237 milliliters frozen cooked diced chicken breast, thawed; 4 6-inchs (6-inch) corn tortillas; 3 Tbsps chopped fresh cilantro, divided; 38 grams 1/3 cup shredded Monterey Jack cheese, divided; 0 teaspoons pepper; 59 milliliters fat-free sour cream; 425 grams chunky chili-style tomato sauce (such as Hunts Ready Sauce); 2 Tbsps water

Santa Fe Chicken Enchiladas is a gluten free recipe with 4 servings. This main course has 285 calories, 20g of protein, and 8g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mexican food. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up chunky tomato sauce, pepper, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Combine chicken, 2 tablespoons cilantro, and pepper in a small bowl; stir well.

Ingredients you will need

Cilantro

Whole Chicken

Pepper

Equipment you will use

Bowl

Combine tomato sauce and water; pour into a plate. Set aside.

Ingredients you will need

Tomato Sauce

Water

Microwave 2 tortillas, uncovered, at HIGH 10 seconds; dip each tortilla in sauce mixture. Spoon 1/4 cup chicken mixture down center of each tortilla; top each with 2 tablespoons black beans and 1 tablespoon cheese.

Ingredients you will need

Black Beans

Tortilla

Whole Chicken

Cheese

Dip

Equipment you will use

Microwave

Roll up tortillas, and place seam sides down in an 8-inch square baking dish coated with cooking spray. Repeat procedure with remaining 2 tortillas, sauce mixture, chicken mixture, black beans, and cheese.

Ingredients you will need

Cooking Spray

Black Beans

Tortilla

Whole Chicken

Cheese

Sauce

Roll

Equipment you will use

Baking Pan

Pour any remaining tomato sauce mixture over enchiladas; top with remaining black beans and remaining cheese.

Ingredients you will need

Tomato Sauce

Black Beans

Cheese

Bake, uncovered, at 375 for 20 minutes or just until bubbly.

Equipment you will use

Oven

Sprinkle with remaining 1 tablespoon cilantro.

Ingredients you will need

Cilantro

Serve with sour cream.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

425grams

black beans, rinsed, drained, and divided 237milliliters

frozen cooked diced chicken breast, thawed 46-inchs

(6-inch) corn tortillas 3Tbsps

chopped fresh cilantro, divided 38grams

1/3 cup shredded Monterey Jack cheese, divided 0teaspoons

pepper 59milliliters

fat-free sour cream 425grams

chunky chili-style tomato sauce (such as Hunt's Ready Sauce)2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.