Black Bean and Chicken Echilada
Black Bean and Chicken Echilada

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, black bean and chicken echilada. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Serve enchiladas with salsa, sour cream, and cilantro, if desired.

Black Bean and Chicken Echilada is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Black Bean and Chicken Echilada is something which I’ve loved my entire life.

To begin with this recipe, we have to 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. Take 2 chicken breasts diced
  2. Take 1 yellow onion diced
  3. Take 2 cloves garlic minced
  4. Prepare 3/4 tbsp cumin
  5. Get 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. Take 1 jar monterey jack cheese dip
  10. Get 2 cupe shredded cheese

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. Heat the oil in a large frying pan and add the onions, peppers and half the garlic.

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.

Heat oil in a large skillet over medium heat. 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. Spoon chicken mixture evenly down the center of each tortilla, and roll up. A simple mixture of onion, cumin, black beans and Monterey Jack cheese are tucked inside flour tortillas before being rolled up and doused in enchilada sauce. How to Make Layered Black Bean Enchiladas.

So that’s going to wrap this up for this exceptional food black bean and chicken echilada recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!