Chicken & Black Bean Enchiladas with Creamy Cilantro Sauce

Chicken & Black Bean Enchiladas

with Creamy Cilantro Sauce

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These crowd-pleasing enchiladas are stuffed with a hearty filling of Mexican-spiced chicken, black beans, kale, and tender bites of rice. It’s all brought together with a bit of rich sour cream.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Black Bean Enchiladas with Creamy Cilantro Sauce
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 8 Flour Tortillas
  • 1 15.5-Ounce Can Black Beans
  • 1 bunch Kale
  • ½ cup Sour Cream
  • ¼ cup Cilantro Sauce
  • ½ cup Brown Rice
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 4 oz Monterey Jack Cheese
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly. 

Cook the chicken & kale:
2 Cook the chicken & kale:

Meanwhile, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat.In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high  until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until  lightly browned. Add the sliced kale. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted and the chicken is browned and cooked through.Transfer to a large bowl. 

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

Meanwhile, drain and rinse the beans. Grate the cheese on the large side of a box grater. In a bowl, whisk together 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 cooked chicken and kale, add the cooked rice, drained beans, 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. Evenly 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. Transfer to the baking dish in a single layer, seam side down.

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

Evenly top the enchiladas with the sauce and grated cheese; season with salt and pepper.Bake 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

Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly. 

2 Cook the chicken & kale:

Meanwhile, wash and dry the kale. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat.In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high  until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until  lightly browned. Add the sliced kale. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is slightly wilted and the chicken is browned and cooked through.Transfer to a large bowl. 

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

Meanwhile, drain and rinse the beans. Grate the cheese on the large side of a box grater. In a bowl, whisk together 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 cooked chicken and kale, add the cooked rice, drained beans, 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. Evenly 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. Transfer to the baking dish in a single layer, seam side down.

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

Evenly top the enchiladas with the sauce and grated cheese; season with salt and pepper.Bake 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