Ingredients for Creamy Chicken Black Bean Enchiladas
- Vegetable Oil
- 1/4 teaspoon garlic powder
- Rotel
- Cream Cheese
- Cooked Chicken Breasts
- 1 (15-ounce) can black beans (rinsed and drained)
- Corn Kernel
- 1/2 teaspoon cumin
- Flour Tortillas
- Red Enchilada Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Creamy Chicken Black Bean Enchiladas? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Creamy Chicken Black Bean Enchiladas
- Preheat oven to 375°F (190°C).
- Shred 2 cups cooked rotisserie chicken.
- In a large bowl, combine shredded chicken, 1 (15-ounce) can black beans (rinsed and drained), 1 cup corn (canned or frozen), 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- In a separate bowl, whisk together 1 (10-ounce) can enchilada sauce (adjust to your desired spice level), 1/2 cup sour cream, and 1/4 cup milk or cream.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- Fill each tortilla (about 12 corn or flour tortillas) with approximately 1/3 cup of the chicken and black bean mixture. Roll up tightly and place seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce mixture over the enchiladas.
- Top with 1 cup shredded cheddar cheese (or your favorite cheese).
- Bake for 25-30 minutes, or until bubbly and heated through and the cheese is melted and slightly browned.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro or green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
22g
Fat
24g
Carbs
18g
