Black and White Enchiladas

Recipe by FLKeysJen
READY IN: 45mins


  • 1 34
    lbs boneless skinless chicken breasts (two hand-trimmed breasts)
  • 3
    tablespoons chili oil (I used Boyajian brand roasted chili oil but olive oil would work)
  • 1
    tablespoon tequila
  • 12
    teaspoon chili powder (increase to 1 tsp. if you like very spicy food)
  • 2
    tablespoons blackening seasoning (I used Paul Prudhomme's Poultry Magic)
  • 12
    teaspoon cayenne pepper (increase to 1 tsp. if you like very spicy food)
  • 1
    teaspoon black pepper
  • 1
    teaspoon paprika
  • 1
    tablespoon olive oil
  • 14
    cup flour
  • 1
    (10 3/4 ounce) can low-fat condensed cream of chicken soup (I used Campbell's Healthy Request which is 98% fat free)
  • 1
    (15 1/2 ounce) can black beans, drained and rinsed (1 3/4 cup black beans if you soak dried ones overnight)
  • 3
    g non fat cooking spray
  • 8
    ounces shredded monterey jack cheese


  • Cut chicken in thin strips that are quite small, bite size!
  • Combine with chili oil and tequila in a quart size ziploc and marinate in the refrigerator.
  • While it's marinating, measure out the five spices and stir them together in a small dish.
  • Put a skillet on your stove's high setting and add the chicken; sprinkle half the spice mix over the top and cook for five minutes total - flipping the chicken and shaking the rest of the spices on top halfway through.
  • Remove pan from the heat and turn the heat down to low; move the chicken from the pan to a bowl.
  • Return the pan to the heat; add the 1 T olive oil and scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce.
  • Add the can of condensed chicken soup and stir together until heated.
  • Add the black beans and chicken to the sauce in the pan; stir until heated and thoroughly mixed.
  • Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick.
  • Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends and rolling very tightly; place seam side down in the pan.
  • Sprinkle the cheese over the top and cover with foil (note that to make this like the restaurant you would literally need to use a whole pound of cheese); place in the refrigerator until you're ready to cook.
  • Bake at 375 degrees covered for 15 minutes, then remove the foil and bake another 5-7 minutes. Enjoy!