Southwestern Chicken and Black Bean Three Cheese Enchiladas Recipe - (2.8/5)
Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Southwestern Chicken and Black Bean Three Cheese Enchiladas

By

This simple recipe was adapted from my moms basic recipe for Chicken Enchiladas. I spiced it up quite a bit (they are like all my Southwestern style dishes - very hot and spicy), changed the tortillas from corn to homemade whole wheat flour tortillas, used my own homemade South-western Hot and Spicy Chili Sauce, and used all fresh rather than canned items. I do call for store bought cheeses though as I don't make my own cheeses often enough.
Note: these are also quite good even using canned items like green chilies, black beans, chili or enchilada sauce, etc.

Rate this recipe 2.8/5 (10 Votes)
12345
Southwestern Chicken and Black Bean Three Cheese Enchiladas Recipewe ♡ 0 Picture

Ingredients

  • 2 tablespoons nut oil
  • 1 cup fine chopped red onion
  • 1/2 cup fine sliced green onions
  • 1 cup fine diced Anaheim chili peppers
  • 2 to 4 tablespoons minced habanero peppers
  • 6 cloves minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 pounds 1 inch cubed chicken meat
  • 4 cups cooked, rinsed and drained black beans
  • 1 cup homemade or canned chili or enchilada sauce
  • 1/4 cup fine chopped cilantro leaves
  • 1 dozen 8-inch homemade whole wheat flour tortillas
  • 1 1/2 cups crumbled Queso Fresco or goat cheese
  • 1 1/2 cups shredded Monterey jack or pepper jack cheese
  • 1 cup shredded sharp cheddar cheese
  • Sour cream or plain yogurt
  • Cilantro sprigs

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 400 degrees F. Heat 1 tablespoon oil in large cast iron skillet on medium. Add onions and peppers, saute 4 to 5 minutes, til soft, add garlic, chili powder and cumin, cook 2 minutes longer. Remove from skillet and set aside.

Step 2

Add remaining oil to skillet and heat til hot, Add chicken & saute about 5 to 7 minutes, til golden brown and cooked through. Stir in black beans, chili sauce and onion mix, simmer about 8 minutes, til sauce thickens and reduces. Remove from heat and stir in chopped cilantro.

Step 3

Combine cheeses and reserve 2/3 for topping. Place tortillas on a flat surface, top each with equal amounts of chicken and cheese mixtures (do not overfill). Roll up and place side by side, seam side down, in a large 13 x 9 inch, shallow baking dish. Top with remaining cheese and any remaining filling.

Step 4

Bake enchiladas 15 to 20 minutes, til cheese is golden and gooey. Let rest about 8 minutes before serving. Garnish servings with a large dollop of sour cream and a cilantro sprig, if desired.

​

You'll also love

previousnext

Chef Tips and Tricks

You're watching: VIDEO: Chicken Quesadillas
VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!

INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

Review this recipe

Cheese enchiladas Cheese enchiladas