Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, black bean and chicken echilada. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Black Bean and Chicken Echilada is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Black Bean and Chicken Echilada is something which I’ve loved my whole life.
Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Serve enchiladas with salsa, sour cream, and cilantro, if desired.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook black bean and chicken echilada using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Black Bean and Chicken Echilada:
- Get 2 chicken breasts diced
- Prepare 1 yellow onion diced
- Prepare 2 cloves garlic minced
- Prepare 3/4 tbsp cumin
- Take 1 can corn drained
- Take 1 can black beans rinsed and drained
- Get 12 corn tortillas
- Make ready 1 jar salsa verde
- Get 1 jar monterey jack cheese dip
- Get 2 cupe shredded cheese
The other key to creating a healthier enchilada is the tortillas. Remove chicken from cooker, reserving cooking liquid. Roll up tortillas; place seam side down in baking dish. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Instructions to make Black Bean and Chicken Echilada:
- In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through.
- Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes.
- Warm corn tortillas in microwave under a towell.
- Fill tortillas, roll up, and place in a 13x9 baking pan untill full. Spoon a tablespoon of salsa verde over each, cover with shredded cheese.
- Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving.
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. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Add in shredded chicken, cilantro, corn, black beans, lime juice, and ¾ cup of the prepared enchilada sauce. Season with salt and pepper as needed. Spoon chicken mixture evenly down the center of each tortilla, and roll up.
So that is going to wrap it up with this exceptional food black bean and chicken echilada recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
