Fiesta Chicken and Black Bean Enchiladas from Mission

4.7
(36)
29 Reviews
12 Photos

Family-pleasing chicken and black bean enchiladas made with shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce. Rolled into tortillas and baked with enchilada sauce and more cheese, this is a favorite! Makes four generous servings of two enchiladas each.

Submitted by Mission Foods
Updated on March 23, 2023
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Prep Time:
35 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 44 mins
Servings:
4
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Ingredients

  • cooking spray

  • ¼ cup chicken broth

  • 16 ounces skinless, boneless chicken breast

  • 1 medium onion, diced

  • 1 red pepper - stemmed, seeded, and diced

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 cup canned corn kernels

  • ¼ cup packed chopped fresh cilantro

  • 1 (4 ounce) can diced green chiles

  • 2 ¼ cups grated low-fat sharp Cheddar cheese, divided

  • ⅔ cup fat-free sour cream

  • hot pepper sauce (such as Tabasco)

  • salt and ground black pepper to taste

  • 8 Mission Soft Taco Flour Tortillas

  • ⅔ cup enchilada sauce

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.

  2. Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.

  3. In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.

  4. Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.

  5. Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.

  6. Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.

109 home cooks made it!

Nutrition Facts (per serving)

724 Calories
24g Fat
93g Carbs
58g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 724
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 48%
Cholesterol 112mg 37%
Sodium 2174mg 95%
Total Carbohydrate 93g 34%
Dietary Fiber 12g 44%
Total Sugars 13g
Protein 58g 116%
Vitamin C 69mg 77%
Calcium 878mg 68%
Iron 4mg 22%
Potassium 931mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.