Fiesta Chicken and Black Bean Enchiladas from Mission®

Fiesta Chicken and Black Bean Enchiladas from Mission®

6

"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
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Original recipe yields 4 servings

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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

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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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  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.

Reviews

6

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

OMG... this recipe was super easy.. and since we always do the authentic Mexican enchiladas, I thought we should put a kick in it...not only did my family love them... they were a hit and tasted...

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 mak...

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.