Cheesy Black Bean & Chicken Enchiladas

with Creamy Cilantro Sauce

40 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
8 Flour Tortillas
½ cup Jasmine Rice
1 15-Ounce Can Black Beans
4 oz White Cheddar Cheese
½ cup Sour Cream
⅓ cup Cilantro Sauce
2 Tbsps Grated Cotija Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 bunch Kale

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!