1/1 Photo of Chicken & Black Bean Enchiladas
This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do.
My Private Note
Units: US | Metric
- 4 boneless skinless chicken breasts
- 1/2 yellow onion, quartered
- 1 tablespoon peppercorn
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 chicken bouillon cube
- 8 flour tortillas, soft taco size
- 3 -4 cups monterey jack cheese, shredded
- 1 cup fresh cilantro, roughly chopped
- 1 (15 ounce) can black beans, rinsed & drained
- 1Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
- 2Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). Remove from broth; set aside and let cool. When the chicken is cool, shred.
- 3While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat. Add flour and cook for 2-3 minutes, until roux starts to turn light brown.
- 4Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
- 5Stir in chicken broth and 1/2 cup water.
- 6Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.).
- 7Taste and season with salt and pepper.
- 8To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
- 9Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.
- 10Next, add 1/4 cup shredded cheese.
- 11Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.
- 12Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
- 13Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
- 14Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
- 15Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
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Nutritional Facts for Chicken & Black Bean Enchiladas
Serving Size: 1 (373 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 989.4
- Calories from Fat 368
- Total Fat 40.9 g
- Saturated Fat 22.1 g
- Cholesterol 159.2 mg
- Sodium 1876.1 mg
- Total Carbohydrate 90.7 g
- Dietary Fiber 21.9 g
- Sugars 8.7 g
- Protein 71.0 g