Chicken and Black Bean Enchiladas With Jack Cheese

by Mindi Cherry on December 19, 2010

Recipe: Chicken and Black Bean Enchiladas With Jack Cheese


  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pounds boneless, skinless chicken breasts, cut into 1/4-inch pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup prepared salsa, mild, medium or hot
  • 1/4 cup + 4 teaspoons sour cream, divided
  • 2 tablespoons chopped fresh cilantro
  • 4 (8-inch) flour tortillas
  • 1 1/3 cups shredded Monterey jack and or Cheddar


  1. Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes.
  2. Add chicken and saute 5 minutes, until golden brown and cooked through.
  3. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
  4. Remove from heat and stir in cilantro.
  5. Allow the mixture to cool about 10 minutes, then stir in 1/4 cup sour cream
  6. Arrange 4 tortillas on a flat surface. Spread 1 tsp. sour cream on each.
  7. Top each tortilla with an equal amount of the chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese.
  8. Cover baking pan with foil
  9. Bake enchiladas 20 minutes, until cheese is melted and and enchiladas are heated through!


I often substitute cooked shredded chicken. To do this, simply saute the onion and garlic a few extra minutes (being careful not to burn the garlic) and add the chicken when you add the beans, salsa, chiles, etc.

Cooking time (duration): 30

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Mexican

My rating:5 stars: ★★★★★

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