Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, black bean and chicken echilada. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Black Bean and Chicken Echilada is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Black Bean and Chicken Echilada is something which I’ve loved my whole life.

For the best chicken and black bean enchiladas, try this authentic Mexican enchiladas recipe. These simple chicken enchiladas with red sauce (preferably homemade) use everyday ingredients, like leftover chicken (from a rotisserie), canned black beans and green chiles… and cheese. Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture.

To get started with this particular 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 it.

The ingredients needed to make Black Bean and Chicken Echilada:

1. Prepare 2 chicken breasts diced
2. Make ready 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. Get 12 corn tortillas
8. Get 1 jar salsa verde
9. Take 1 jar monterey jack cheese dip
10. Get 2 cupe shredded cheese

And now these Chicken and Black Bean Enchiladas have become my go to dish for everything - when I need to take a meal to a friend, when I need to bring a dish for a potluck, when I want to make a freezer meal, and when I need a Cinco de Mayo recipe. Remove from heat and stir in cilantro. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish.

Steps 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.

These enchiladas are filled with a creamy southwest sauce, shredded chicken, black beans, and sweet corn. A homemade enchilada sauce brings it I divided the chicken in two, about two loosely packed cups each. I froze half for use in a second recipe later. To begin the enchiladas, mince two. In these Chicken, Black Bean, and Spinach Enchiladas, corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach.

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