This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken Enchiladas
Sundried Tomato Basil Pesto Chicken Wrap
Buffalo Chicken Tacos
Greek Chicken Wrap
Chicken Chilaquiles
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Finger-Lickin' Chicken Dippers
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Roasting Chicken
Chicken Soup's On
Soup Up Your Chicken Soup
Making Chicken Stock

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Fiesta Chicken and Black Bean Enchiladas

By: Mission® Foods

"These enchiladas have it all--shredded chicken, veggies, fresh cilantro, black beans, cheese, green chilies, sour cream--and make a hearty and satisfying family dinner."

Rate/Review | Read Reviews (43)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 enchiladas

Ingredients

8 Mission® Life Balance® flour tortillas
Cooking spray
1/4 cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 (4 ounce) can diced green chilies
2 1/4 cups grated low-fat sharp Cheddar cheese, divided
2/3 cup fat free sour cream
2/3 (10 ounce) can red enchilada sauce
Tabasco to taste
Salt and pepper, to taste

Directions

Heat oven to 350 degrees F. Spray an 8"X11"X2" baking dish with cooking spray.
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.
In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
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.
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.