How to Make Speedy Black Bean and Chicken Echilada

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, black bean and chicken echilada. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Remove from heat and stir in cilantro. Bring one side of the tortilla over the top of the filling, tuck in and continue to roll. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.

Black Bean and Chicken Echilada is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Black Bean and Chicken Echilada is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have black bean and chicken echilada using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Black Bean and Chicken Echilada:

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

Stir in the cilantro, black beans, and green chile peppers. Add the seasoned chicken to the skillet you used to cook the onion over medium-high heat. The chicken tenders are only part of this easy skillet recipe. The rest of the flavor comes from the Mexican spice blend, black beans, corn, green chiles, enchilada sauce and all the toppings.

Steps to make Black Bean and Chicken Echilada:

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 chicken tenders are only part of this easy skillet recipe. 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. Combine chicken, refried beans and salsa. Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

So that’s going to wrap it up with this special food black bean and chicken echilada recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!