Classic chicken and black bean enchiladas for those busy weeknights! Easy to assemble with a quick homemade enchilada sauce!
5 stars (21 ratings)
Ingredients
4cupscoarsely shredded rotisserie chicken
1 (15-ounce)canblack beans, drained and rinsed
½cupchopped fresh cilantro leaves
2cupsshredded Mexican blend cheese, divided
8 (8-inch)flour tortillas, warmed
For the enchilada sauce
1tablespooncanola oil
1medium sweet onion, diced
1small poblano pepper, diced
4clovesgarlic, minced
1tablespoonchili powder
1teaspoonground cumin
1teaspoonsmoked paprika
1teaspoondried oregano
1cupchicken stock
1 (15-ounce)cantomato sauce
Instructions
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
ENCHILADA SAUCE: Heat canola oil in a large skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic, chili powder, cumin, paprika and oregano until fragrant, about 1 minute.
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
In a large bowl, combine chicken, black beans, cilantro and 1/2 cup ENCHILADA SAUCE. Stir in 3/4 cup cheese.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining ENCHILADA SAUCE and remaining cheese.
Place into oven and bake until bubbly, about 25-30 minutes.