Chicken & Black Bean Enchiladas with Creamy Cilantro Sauce

Chicken & Black Bean Enchiladas

with Creamy Cilantro Sauce

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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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.
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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
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Brown Rice
  • 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! 

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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!