Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, black bean and chicken echilada. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Black Bean and Chicken Echilada is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Black Bean and Chicken Echilada is something that I’ve loved my entire life.
To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.
To get started with this particular recipe, we must prepare a few components. You can have black bean and chicken echilada using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Black Bean and Chicken Echilada:
- Get 2 chicken breasts diced
- Make ready 1 yellow onion diced
- Prepare 2 cloves garlic minced
- Get 3/4 tbsp cumin
- Get 1 can corn drained
- Get 1 can black beans rinsed and drained
- Prepare 12 corn tortillas
- Make ready 1 jar salsa verde
- Make ready 1 jar monterey jack cheese dip
- Make ready 2 cupe shredded cheese
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. Remove chicken from cooker, reserving cooking liquid. Roll up tortillas; place seam side down in baking dish.
Steps 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 oil in a large skillet over medium heat. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. The chicken tenders are only part of this easy skillet recipe. The rest of the flavor comes from the Mexican spice blend, black beans, corn, green chiles, enchilada sauce and all the toppings.
So that is going to wrap this up with this exceptional food black bean and chicken echilada recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
