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    You are in: Home / Recipes / Black and White Enchiladas Recipe
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    Black and White Enchiladas

    Average Rating:

    6 Total Reviews

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    • on September 23, 2008

      Not bad, not bad at all. However, needs something more. Try adding some lime juice when marinating the chicken - half a lime. Second, marinate a bit longer. Third, before you cook anything, caramelize some onions. Set aside. Add back in when you add the chicken in. And add a shot of tequila, the other half of the lime (juice), and the black beans at this stage. Saute for about 5 min to incorporate everything. Lastly, since the sauce does not make a thick sauce, and enchilada's should never be filled with more sauce then substance, drain the chicken and black beans with a slotted spool - set aside. Place the remaining sauce in another bowl. Assemble the enchilada's as directed. Spoon some of the sauce on top, then the cheese. And lastly.. add some cilantro... a whole bunch, chopped, on top of the cheese. Bake covered with foil on 325 for 20 min. Thats it. A much better, detailed recipe. I also adjusted the so called blackened seasoning. Cayenne pepper is not needed. Just use some creole seasoning, chili powder, black pepper, garlic powder and paprika. Zatarins makes a really good hot, but not too spicy, Creole seasoning. And lastly, cook to taste. The way I made this, it has a slight kick - a heat "taste" when you eat it, not not hot.. if that makes any sense.

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    • on February 17, 2008

      Good recipe, & I enjoyed the taste of the chicken in these enchiladas! However, I DID opt for a less spicy version, using a smaller amount of both chili powder & cayenne pepper as well as no tequilla ~ also used olive oil instead of chili oil! Would definitely make them again, perhaps a little braver at heart with the spices! [Tagged, made & reviewed for Please Review My Recipe cooking game]

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    • on December 27, 2007

    • on December 13, 2007

      These made a great supper for us tonight. Got home from work late and still managed to get these put together in a very reasonable amount of time. Loved the flavor of the chicken.

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    • on December 08, 2007

      Very nice variation on enchiladas. Nice and spicy and easy to put together. Got the "this is amazing" vote from the DH and "these are my favorite enchiladas" from DS. Thanks for sharing!

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    • on August 12, 2007

      Wow! I made these exactly as directed except that I used a Mexican blend cheese, and they were wonderful. A word of warning tho - leftovers do seem to get a little spicier. Thanks Jen for a new keeper.

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    Nutritional Facts for Black and White Enchiladas

    Serving Size: 1 (250 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 426.0
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 7.0 g
    Cholesterol 84.3 mg
    Sodium 432.4 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 6.0 g
    Sugars 0.8 g
    Protein 39.0 g

    The following items or measurements are not included:

    chili oil


    blackening seasoning

    low-fat condensed cream of chicken soup

    cooking spray


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