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Creamy Chicken & Black Bean Enchiladas

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“Great way to use the leftovers from a store bought rotisserie chicken. Lessen the spice in the enchilada sauce if you don't like heat.”
READY IN:
50mins
SERVES:
8
YIELD:
8 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Add vegetable oil to skillet & heat on medium.
  2. Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
  3. Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
  4. Cut cream cheese into pieces & stir into tomato mix.
  5. Rinse & drain beans (if canned).
  6. Add beans, corn, chicken & cumin to pan. Stir.
  7. Add salt to taste.
  8. Preheat oven to 350 degrees.
  9. Scoop 1/2 cup chicken mix into tortilla.
  10. Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
  11. Pour enchilada sauce over enchiladas.
  12. Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.

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