CHEESY CHICKEN & BLACK BEAN ENCHILADAS!
Another enchilada recipe:
Chicken enchilada recipe:
Refried beans:
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CHEESE ENCHILADAS / BEST HOMEADE SAUCE
Rachel cooks with love (videos)
These CHEESE ENCHILADAS are neither genuine Mexican nor totally Texan, they are TexMex style, these corn tortillas are stuffed with cheese and smothered in a delicious homemade sauce made with the best seasonings, then topped with a fresh Pico de Gallo and sides with refried beans and Mexican rice, it is a very easy and quick meal to prepare.
INGREDIENTS
2 Tbls melted butter
1 Tbsp vegetable oil
3 Tbsp All purpose flour
1 & 1/2 Tbsp chili powder (I like Gebhardt)
2 tsp Paprika
1 tsp onion powder
2 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
3 C. chicken broth
2 tsp tomato paste
1 & 1/2 tsp chicken bouillon
1/2 tsp sugar
Salt if needed
Corn tortillas
American cheese (grated as needed) I used about 3/4 lb. but you use as needed for you.
chopped Onions for filling (optional)
FOR TORTILLAS
1/2 C. vegetable oil
8 Corn tortillas
SIDES
mexican rice
refried beans
Pico de gallo
PICO DE GALLO
1 C. chopped onions
1C. diced tomatoes
1 C. chopped cilantro
1 seeded and chopped jalapeno
juice of 1/2 lime
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Chicken and Bean Enchiladas Recipe
Enchiladas are a comforting Mexican dish, made with tortillas rolled around various fillings, covered with chili sauce and cheese and baked until cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 6 servings
6 flour tortillas (8 inch-20cm)
Enchilada sauce
2 tbsp (30 ml) vegetable oil
1 small onion,chopped
2 garlic cloves, minced
1 tbsp (10g) flour
2 tsp (6g) chili powder
1/2 cup (120g) tomato paste
2 cups (500ml) chicken stock
1/2 tsp (1g) ground cumin
1/2 tsp (1g) ground coriander
1/2 tsp (1g) oregano
1 tsp (5g) salt
Chicken Bean Filling
2 cups (300g) chicken breast, cooked and shredded (from about 1 pound uncooked chicken breast)
1 red chili pepper, chopped
1 cup (100g) cheddar cheese, grated
3/4 cup (180g) enchilada sauce
1/2 cup (90g) red kidney beans, cooked
fresh cilantro, chopped
Topping
Remaining enchilada sauce
1 cup (100g) cheddar cheese, grated
Optional Garnish
Fresh cilantro or parsley
sour cream
spring onion, chopped
If you want to do everything from scratch, you can prepare the chickn stock and tortillas one day in advance. For homemade tortillas you can find the recipe here: Refrigerate and use the next day for assembling the enchiladas.
1. Prepare enchilada sauce. In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
2. Add flour and cook for 1 minute.
3. Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
4. Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
How to prepare the Enchilada casserole:
5. Preheat oven to 350 F (180C).
6. Grease with oil or butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
7. Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
8. Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
9. Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
10. Repeat with remaining tortillas.
11. Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
12. Bake for 30 minutes until the cheese is melted.
13. Serve with chopped cilantro/parsley, chopped green onion and sour cream.
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These WHITE CHICKEN ENCHILADAS Will Become EVERYONES Favorite RECIPE, and LET ME TELL You, So Easy!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
Today im going to share with you a super fast, easy and delicious WHITE CHICKEN ENCHILADAS Recipe, i promise you this recipe is going to have everyone asking for more! This is a recipe everyone loves and enjoys ???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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Always Pan -
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blender- Vitamix A3500
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WARNING ⚠️
Bake at 350 for 10 minutes or until cheese melts
PRO TIP!!!!
Prepare your own chicken for a even more delicious recipe
Ingredients:
For the sauce
3 tbsp butter
1/4 chopped onion
3 tbsp flour
3 cup chicken broth
10 oz green enchilada sauce or you can use hatch green chiles
8 oz sour cream
8 oz crema mexicana or table cream
4 oz cream cheese
Salt to taste
Rotisserie chicken(I used the breast of 2)
4oz hatch diced green chiles
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp chili powder or paprika
1/4 tsp ground cumin
White melting cheese
1 serving of love ????
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Recipes in Spanish :
#enchiladas #mexicanrecipes #chickenenchiladas
Healthy Chicken & Black Bean Enchiladas Recipe - Anthem
Healthy, quick and easy chicken and black bean enchilada recipe!
Ingredients:
- 1 pound of cooked chicken, shredded
- 1 dozen corn or whole wheat tortillas
- 1 15.5 oz can of low sodium black beans, drained
- 10 oz of frozen corn or 1 15.5 oz can of corn, drained
- 3 teaspoons of chili powder
- 1 15.5 oz of low sodium tomato puree
- 1/2 cup of low-fat sour cream
Directions:
Preheat oven to 400 degrees. With your hands, shred 1 pound of cooked chicken by pulling it apart gently. Transfer to a mixing bowl and add the black beans, corn and 1 teaspoon of chili powder. Mix to combine. Place all tortillas on a plate and cover with a damp paper towel, microwave for 1 minute so tortillas are warm and soft. Coat the inside of a baking pan with non-stick cooking spray. Spoon the chicken mixture into the center of the tortilla, fold the bottom edge up to cover it, fold the right and left edges toward the center, and roll to close. Repeat for all tortillas and place them into the baking pan. Should fit snuggly. Pour the tomato puree into a mixing bowl and combine with the rest of the chili powder and sour cream. Mix the sour cream through until smooth. Pour sauce over the rolled tortillas and use the back of a wooden spoon to spread evenly. Bake for 15-20 minutes.
ONE PAN Chicken & Black Bean Enchilada Skillet [Great Camping Meal!]
I'm whipping up this super simple Chicken & Black Bean Enchilada Skillet in my trailer, but you can easily make this comforting dinner in your own home.
FULL RECIPE HERE:
INGREDIENTS NEEDED:
1 ½ lbs. boneless skinless chicken thighs, cut into bite-size pieces
1 tsp garlic powder
½ tsp cumin
½ tsp oregano
salt and pepper, to taste
15 oz canned black beans, rinsed and drained
1 ½ cups red enchilada sauce
½ cup salsa
6 small white corn tortillas, cut into 1 strips
1 cup Mexican blend cheese, shredded
Here's the link to the awesome nesting pots and pans set that I'm using: (affiliate link)