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Chicken Enchiladas with Black Beans and Spanish Rice

Enchiladas are kind of like lasagne --- time consuming to make, but always always worth it. If you don't have time to cook chicken, substituting a rotisserie chicken makes these enchiladas super easy to put together. Make these in the morning and spend the rest of the day stress free knowing dinner is only 15 minutes away. You can't have enchiladas without beans and rice, so these two side dishes complete the meal.

Chicken Enchiladas with Black Beans and Spanish Rice

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Serves: 8 Total Time: 1 hour and 15 minutes

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast (you can also use a fully cooked rotisserie chicken)
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 5 cans of diced green chilies
  • 2-4 canned chipotle chiles, seeded and minced (add more for lots of heat, less if you like less heat)
  • 1 (28-ounce) can stewed tomatoes
  • 1 15 ounce can of fire roasted tomatoes
  • 16 flour tortillas (or corn to make it gluten free)
  • 1 1/2 cups of your favorite enchilada sauce
  • 2 cups shredded Cheddar and Jack cheeses (I also like to use the Mexican blend from Trader Joes)
  • Optional garnishes: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Instructions

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