cooked and diced 28 ounces Bush's Baked Beans 1 1/3 cups hot or mild picante sauce :
divided 10 7-inch corn or flour tortillas 1 cup shredded cheese Combine chicken, 1/3 cup picante sauce, and baked beans. Evenly spoon chicken mixture into center of each tortilla; roll and place seam side down in a 3-quart shallow baking dish. Spread with remaining picante sauce. Cover and bake at 350
How To make Chicken and Bean Enchiladas's Videos
Chicken Enchiladas
Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! There's a few components to homemade enchiladas, but it is absolutely worth the effort with flavour you can never achieve with packet spice mixes and bottled enchilada sauce.
The foundation of this recipe is a double duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also seasons the chicken filling.
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Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
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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.
Chicken & Black Bean Enchiladas!
Chicken Enchiladas
These Chicken Enchiladas make the ultimate comfort food meal! Tortillas stuffed with shredded chicken, lots of cheese and baked in the most delicious homemade enchilada sauce! Super-easy and ready in just 35 minutes.
RECIPE:
If you love Mexican food like I do then look no further than my ultimate chicken enchiladas! Soft tortillas filled with a juicy and succulent chicken filling, plenty of cheesy goodness, and a flavor-packed red enchilada sauce. I love to top my enchiladas with slices of avocado, sour cream, and cilantro, it’s the perfect comforting family meal and I don’t know anyone who doesn’t love this recipe.
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