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Cheesy Chicken & Black Bean Enchiladas

with Salsa Verde

Customer Favorite
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These Tex-Mex enchiladas, with their layers of irresistible flavors and textures, are sure to be a family hit. Our filling features sautéed chicken—seasoned with a zesty Mexican spice blend—black beans, and yogurt. To complement the rich, creamy filling, we’re also making a fresh salsa verde: roasting tomatillos, then cooking them together with onion and garlic to further develop the flavors. Together with shredded white cheddar, it’s the perfect topping for these enchiladas.

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instructions
Prepare & roast the tomatillos:
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. Place the tomatillos on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss 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.

Cook & chop the chicken:
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.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

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

Make the salsa verde:
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.

Make the filling & assemble the enchiladas:
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 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling (and any juices from the bowl) 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.

Bake the enchiladas & serve your dish:
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, roughly chop the cilantro 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!

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Prepare & roast the tomatillos:
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. Place the tomatillos on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss 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.

Cook & chop the chicken:
3 Prepare the remaining ingredients:

While the chicken cooks, peel and thinly slice the onion. Peel and roughly chop the garlic. Wash and dry the lime. 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.

Make the salsa verde:
Make the filling & assemble the enchiladas:
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 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling (and any juices from the bowl) 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, roughly chop the cilantro 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!

Bake the enchiladas & serve your dish: