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Fiesta Chicken and Black Bean Enchiladas from Mission®

Mission Foods

"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

1 h 20 m servings 725 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 725 kcal
  • 36%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 92.9g
  • 30%
  • Protein:
  • 58 g
  • 116%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 2234 mg
  • 89%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

excellent recipe. everyone loved it. followed directions exactly.

Most helpful critical review

We thought this recipe was just okay. I'm going to keep looking for a good enchilada recipe.

Most helpful
Most positive
Least positive
Newest

excellent recipe. everyone loved it. followed directions exactly.

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 co...

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 i...

Added cumin and paprika

I followed the directions as indicated, but instead of rolling the ingredients into the tortillas, I made the recipe as a lasagna, using the tortillas in the layering process. I added more chee...

My family really loved it! What I did differently was use three large cans of chunk chicken to avoid having to cook chicken breasts and used green, red, and yellow peppers. I did not use gree...

Loved it. Didn't change a thing.

This was great and easy. Used leftovers from a whole chicken and mmm mmm! Will make again!

love this recipe. make it at least once month.