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Easy Chicken & Black Bean Enchiladas

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“Very tasty enchiladas and a great way to use up three-quarters of a pound of chicken or half-used can of black beans. My husband, who is quite vocal about his disdain of chicken, gets real quiet and goes back for seconds whenever I make these!”
READY IN:
45mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
  2. Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
  3. Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
  4. Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.

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