Fiesta Chicken and Black Bean Enchiladas from Mission® Recipe - Allrecipes.com
Fiesta Chicken and Black Bean Enchiladas from Mission(R) Recipe
  • READY IN ABOUT hrs

Fiesta Chicken and Black Bean Enchiladas from Mission®

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
  2. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
  3. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
  4. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
  5. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.
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Reviews More Reviews

Dec 10, 2014

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.

 
Jul 22, 2014

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.

 

6 Ratings

May 15, 2014

Added cumin and paprika

 
Jun 07, 2015

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.

 
May 06, 2015

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.

 

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Nutrition

  • Calories
  • 725 kcal
  • 36%
  • Carbohydrates
  • 92.9 g
  • 30%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 12.3 g
  • 49%
  • Protein
  • 58 g
  • 116%
  • Sodium
  • 2234 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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