Cheesy Black Bean & Chicken Enchiladas with Creamy Cilantro Sauce
Customer Favorite

Cheesy Black Bean & Chicken Enchiladas

with Creamy Cilantro Sauce

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These crowd-pleasing enchiladas are stuffed with a hearty filling of Mexican-spiced chicken, black beans, and tender bites of rice and kale (cooked together in the same pot for easy cleanup)—brought together with a bit of rich sour cream. It’s all finished in the oven under a delightfully herbaceous sauce and melty cheddar cheese.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cheesy Black Bean & Chicken Enchiladas with Creamy Cilantro Sauce
Title
time-saving
tips & techniques
Flour Tortillas
Jasmine Rice
Black Beans
How To: Hold a Chef's Knife
White Cheddar Cheese
Sour Cream
Cotija Cheese
How To: Properly Salt Cooking Water
Kale
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook & chop the chicken:
1 Cook & chop the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, roughly chop, then transfer to a large bowl. 

Cook the kale rice:
2 Cook the kale rice:

While the chicken cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. In a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the sliced kale on top of the rice. Reduce the heat to medium-low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

While the rice and kale cook, drain and rinse the beans. Grate the cheddar cheese on the large side of a box grater. In a bowl, combine the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired. 

Make the filling & assemble the enchiladas:
4 Make the filling & assemble the enchiladas:

To the bowl of chopped chicken, add the cooked kale rice, beans, cotija cheese, remaining sour cream, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. 

Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheddar cheese. Season with salt and pepper. Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

Cheesy Black Bean & Chicken Enchiladas

Cook & chop the chicken:
1 Cook & chop the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, roughly chop, then transfer to a large bowl. 

2 Cook the kale rice:

While the chicken cooks, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. In a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the sliced kale on top of the rice. Reduce the heat to medium-low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the kale rice:
Prepare the remaining ingredients & make the sauce:
3 Prepare the remaining ingredients & make the sauce:

While the rice and kale cook, drain and rinse the beans. Grate the cheddar cheese on the large side of a box grater. In a bowl, combine the cilantro sauce and half the sour cream. Taste, then season with salt and pepper if desired. 

4 Make the filling & assemble the enchiladas:

To the bowl of chopped chicken, add the cooked kale rice, beans, cotija cheese, remaining sour cream, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. 

Make the filling & assemble the enchiladas:
Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheddar cheese. Season with salt and pepper. Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

Browse Steps
1 of 5