Recipe: Yummy Black Bean and Chicken Echilada

Black Bean and Chicken Echilada. Heat oil in a large skillet over medium heat. These healthy Chicken and Black Bean Enchiladas are as good as any restaurant and good for you. These enchiladas are filled with chicken, black beans, corn, onion, and cilantro and covered with a spicy enchilada sauce and plenty of cheese.

In same frying pan, add onions and red pepper. Add the seasoned chicken to the skillet you used to cook the onion over medium-high heat. To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute. You can cook Black Bean and Chicken Echilada using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Black Bean and Chicken Echilada

1. It's 2 of chicken breasts diced.
2. You need 1 of yellow onion diced.
3. Prepare 2 cloves of garlic minced.
4. Prepare 3/4 tbsp of cumin.
5. Prepare 1 can of corn drained.
6. You need 1 can of black beans rinsed and drained.
7. It's 12 of corn tortillas.
8. It's 1 jar of salsa verde.
9. It's 1 jar of monterey jack cheese dip.
10. You need 2 of cupe shredded cheese.

Remove chicken from cooker, reserving cooking liquid. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Swap in any of your favorite canned beans such as, pinto, white, kidney or garbanzo. The chicken tenders are only part of this easy skillet recipe.

Black Bean and Chicken Echilada step by step

1. In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through..
2. Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes..
3. Warm corn tortillas in microwave under a towell..
4. Fill tortillas, roll up, and place in a 13x9 baking pan untill full. Spoon a tablespoon of salsa verde over each, cover with shredded cheese..
5. Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving..

The rest of the flavor comes from the Mexican spice blend, black beans, corn, green chiles, enchilada sauce and all the toppings. Just like you have toppings for traditional enchiladas, this Skillet Enchilada Chicken with Black Beans and Corn is also loaded with them. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Add in shredded chicken, cilantro, corn, black beans, lime juice, and ¾ cup of the prepared enchilada sauce. Season with salt and pepper as needed.