Cheesy Chicken & Black Bean Enchiladas

with Salsa Verde

50 MIN

4 Servings

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From the Test Kitchen

These Tex-Mex enchiladas, with their layers of irresistible flavors and textures, are sure to be a hit. Our filling features seared chicken (seasoned with a zesty Mexican spice blend), black beans, and yogurt. To complement the creamy filling, we’re also making a bright salsa verde by roasting tomatillos, then cooking them with onion and garlic. It makes for a perfect topping along with a layer of rich white cheddar.

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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
8 Flour Tortillas
1¼ cups Black Beans
4 oz White Cheddar Cheese
½ cup Plain Greek Yogurt
2 cloves Garlic
1 Lime
1 Yellow Onion
½ lb Tomatillos
1 bunch Cilantro
1½ Tbsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the tomatillos:

Preheat the oven to 475°F. Remove and discard any tomatillo husks. Wash and dry the tomatillos. Line a sheet pan with aluminum foil. Top with the tomatillos. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Roast 13 to 15 minutes, or until lightly browned and softened. Leaving the oven on, remove the roasted tomatillos from the oven.

2 Cook & chop the chicken:

While the tomatillos roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a large bowl. Wipe out the pan.

3 Prepare the remaining ingredients:

While the chicken cooks, peel and thinly slice the onion. Peel and roughly chop the garlic. Wash, dry, and quarter the lime. Drain and rinse the beans. Grate the cheese on the large side of a box grater.

4 Make the salsa verde:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the roasted tomatillos (including any liquid from the sheet pan) and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally and smashing the tomatillos with the back of a spoon, 2 to 3 minutes, or until slightly thickened and the tomatillos have broken down. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

5 Make the filling & assemble the enchiladas:

To the bowl of chopped chicken, add the beans, yogurt, remaining spice blend, the juice of the remaining lime wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Place the tortillas on a work surface. Spread about 1 cup 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. Transfer to the baking dish in a single layer, seam side down. Evenly top with the salsa verde and cheese; season with salt and pepper.

6 Bake the enchiladas & serve your dish:

Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese has melted. While the enchiladas bake, wash and dry the cilantro; roughly chop the leaves and stems. Remove the baked enchiladas from the oven and let stand for at least 2 minutes before serving. Garnish with the cilantro. Enjoy!