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    You are in: Home / Recipes / Chicken & Black Bean Enchiladas Recipe
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    Chicken & Black Bean Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    puh-leas-no-coconut:)'s Note:

    Great recipe for OAMC.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Soften the tortillas in your usual way. (Can fry in a little bit of oil).
    2. 2
      2. Chop the chicken finely.
    3. 3
      3. Mix chicken, beans, and 1 cup of cheese in a bowl.
    4. 4
      4. Roll the filling in the softened tortillas and place them in a lightly greased pan.
    5. 5
      5. Preheat oven to 350°F.
    6. 6
      6. Melt butter in a stock pot.
    7. 7
      7. Add diced vegetables and saute until tender.
    8. 8
      8. Sprinkle flour over the butter/veggie mix, whisk together and coke for 2 - 3 minutes, stirring occasionally.
    9. 9
      9. Add spices to taste, and cook for another minute or so.
    10. 10
      10. Whisk in the chicken broth and bring to a boil.
    11. 11
      11. When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
    12. 12
      12. Taste the sauce and readjust your seasonings, if you need to.
    13. 13
      13. Pour the sauce over top, sprinkle with the remaining cheese.
    14. 14
      14. Bake for 45 minutes or until bubbly and a little browned on the top.

    Ratings & Reviews:

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    Nutritional Facts for Chicken & Black Bean Enchiladas

    Serving Size: 1 (417 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 657.8
     
    Calories from Fat 197
    30%
    Total Fat 21.9 g
    33%
    Saturated Fat 11.2 g
    56%
    Cholesterol 64.8 mg
    21%
    Sodium 572.9 mg
    23%
    Total Carbohydrate 88.6 g
    29%
    Dietary Fiber 13.9 g
    55%
    Sugars 8.4 g
    33%
    Protein 30.5 g
    61%

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