Chicken/Poultry

Chicken and Black Bean Enchiladas Recipe for Two

These Chicken and Black Bean Enchiladas have onion, diced chicken, green chiles, and black beans wrapped inside a tortilla shell and smothered in red enchilada sauce and creamy melted Cobly Jack cheese. Top them with some sour cream and diced green onion, if desired.

Chicken and Black Bean Enchiladas with sour cream and green onion

 

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This small batch recipe makes a great lunch, dinner, or romantic date night meal for two.

 

We cut the remaining tortillas into wedges and fried them into homemade tortilla chips to serve on the side.

 

An enchilada is a rolled tortilla, not folded like an envelope, with a filling typically of meat and served with a chili sauce. They are typically made with corn tortillas but can be made with flour tortillas.

 

To learn about the history of the enchilada check out this Enchilada article.

 

How to make Chicken and Black Bean Enchiladas:

For the prep:

Dice the white onion and the green onion, if using.

 

Cut the chicken into bite-sized pieces.

 

Rinse and drain the black beans.

 

Preheat the oven to 350 degrees F (180 C).

 

For the chicken:

In large non-stick frying pan, heat the oil over medium heat. Click for a large non-stick frying pan.

 

Add the onion and cook for 3 minutes, stirring occasionally.

diced onions cooking in a frying pan

 

Add the diced chicken and green chiles. Sprinkle with salt and pepper to taste. Cook about 7 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.

chicken, onion, and green chiles cooking in a frying pan

 

To assemble the enchiladas:

Set up an assembly line of tortillas, enchilada sauce, beans, chicken mixture, and cheese.

assembly line of enchilada ingredients

 

Place one tortilla on a plate and spread about 2 spoonfuls of sauce on top and then a row of black beans down the middle.

a plate with one tortilla topped with enchilada sauce and black beans

 

Add a spoonful of the chicken mixture.

a plate with one tortilla topped with enchilada sauce, black beans, and chicken mixture

 

Sprinkle with 1/4 cup cheese.

a tortilla topped with sauce, beans, chicken mixture, and cheese

 

Roll up the tortilla and carefully place seam side down in a greased 8 x 8 inch baking dish. Click for an 8 x 8 inch baking dish.

four enchiladas rolled up in a baking dish

 

Repeat the steps with the other 3 tortillas.

 

Pour the remaining enchilada sauce on top of the tortillas.

four enchiladas rolled up in a baking dish topped with enchilada sauce

 

Sprinkle on the remaining 1/2 cup shredded cheese.

4 enchiladas topped with sauce and cheese in a baking dish

 

Bake uncovered for 20 minutes.

 

Remove from oven and place two enchiladas on each plate.

 

Garnish with sour cream and green onions, if desired.

 

Chicken and Black Bean Enchiladas Recipe for Two

 

 

 

Yield: 4 Enchiladas

Chicken and Black Bean Enchiladas

These Chicken and Black Bean Enchiladas have onion, diced chicken, green chiles, and black beans wrapped inside a tortilla shell and smothered in red enchilada sauce and creamy melted Cobly Jack cheese. Top them with some sour cream and diced green onion, if desired.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 Tablespoon cooking oil
  • 1/2 small white onion
  • 1/2 lb boneless skinless chicken
  • Coarse salt and fresh cracked black pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans (rinsed and drained)
  • 4 corn or flour tortillas (8 inch)
  • 1 1/2 cups shredded Colby Jack cheese
  • 1 (10 oz) can mild red enchilada sauce
  • Sour cream (for topping)
  • Green onions (for topping)

Instructions

For the prep:

  1. Dice the white onion and the green onion, if using.
  2. Cut the chicken into bite-sized pieces.
  3. Rinse and drain the black beans.
  4. Preheat the oven to 350 degrees F (180 C).

For the chicken:

  1. In large non-stick frying pan, heat the oil over medium heat. Click for a large non-stick frying pan.
  2. Add the onion and cook for 3 minutes, stirring occasionally.
  3. Add the diced chicken and green chiles. Sprinkle with salt and pepper to taste. Cook about 7 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside

To assemble the enchiladas:

  1. Set up an assembly line of tortillas, enchilada sauce, beans, chicken mixture, and cheese.
  2. Place one tortilla on a plate and spread about 2 spoonfuls of sauce on top and then a row of black beans down the middle.
  3. Add a spoonful of the chicken mixture.
  4. Sprinkle with 1/4 cup cheese.
  5. Roll up the tortilla and carefully place seam side down in a greased 8 x 8 inch baking dish. Click for an 8 x 8 inch baking dish.
  6. Repeat the steps with the other 3 tortillas.
  7. Pour the remaining enchilada sauce on top of the tortillas.
  8. Sprinkle on the remaining 1/2 cup shredded cheese.
  9. Bake uncovered for 20 minutes.
  10. Remove from oven and place two enchiladas on each plate.
  11. Garnish with sour cream and green onions, if desired.

Notes

  • Optional - Cut the remaining tortillas into wedges and fry them into homemade tortilla chips to serve on the side.
  • Sour cream and green onion not included in nutrition.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 559 Total Fat: 24g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 91mg Sodium: 1050mg Carbohydrates: 51g Fiber: 11g Sugar: 7g Protein: 38g

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