Recipe by Mission®
"Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite."
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Mission® Soft Taco Flour Tortillas
1 (16 ounce)
skinless, boneless chicken breast
red pepper, stemmed, seeded, and diced
1 (15 ounce) can
black beans, rinsed, drained
packed chopped fresh cilantro
1 (4 ounce) can
diced green chiles
2 1/4 cups
grated low-fat sharp Cheddar cheese, divided
fat-free sour cream
Hot pepper sauce such as Tabasco®
Salt and pepper to taste
Try this and loved it, but totally changed it according to what ingredients we had. We used corn tortillas, a fourth of an onion, a fourth of a green pepper, a full cup of enchilada sauce, no corn, and no cilantro. Yeah! Big changes, but other than that we followed the directions perfectly. The only changes we would make now would be to add a little more salt and chalula sauce. Oh ps. We fried the tortilla shells, but probably not necessary.
My family loved these enchiladas. I cooked a bag of frozen chicken breasts in the crockpot and used half for this dish and half for another. I also used frozen corn and green enchilada sauce instead of the red.
Added cumin and paprika
This was great... and my kids who declared, "I don't like enchiladas!" enjoyed it. I used plain Greek yogurt in place of sour cream after discovering I was out. I also skipped the chilies to make it more kid friendly. My husband and I added hotter sauce after the fact. Will definitely make this again.
This was our Cinco de Mayo dinner. Only difference from the original recipe: we used about twice as much enchilada sauce as the recipe called for. Otherwise it would have been too dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Fiesta Chicken and Black Bean Enchiladas from Mission(R)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 218
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