Chicken & Black Bean Enchiladas with Creamy Cilantro Sauce

Chicken & Black Bean Enchiladas

with Creamy Cilantro Sauce

35 MIN
4 Servings
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    From the Test Kitchen

    These hearty enchiladas are stuffed with a filling of Mexican-spiced chicken, black beans, and tender bites of rice and spinach—brought together with rich sour cream.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Chicken & Black Bean Enchiladas with Creamy Cilantro Sauce
    Title
    • 1⅛ lbs Chopped Chicken Breast
    • 8 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • 5 oz Baby Spinach
    • 4 oz White Cheddar Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Sour Cream
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Cilantro Sauce
    • 1 cup Red Quinoa
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the chicken
    1 Cook the chicken

    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 salted water; cover and heat to boiling on high. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend. Stir 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a large bowl.

    Make the spinach quinoa
    2 Make the spinach quinoa

    Meanwhile, wash and dry the spinach. Once boiling, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the spinach; stir until wilted and combined.

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

    Meanwhile, drain and rinse the beans. Grate the cheddar 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, add the spinach quinoa, drained beans, cotija, 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 cheddar; 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

    Chicken & Black Bean Enchiladas

    Cook the chicken
    1 Cook the chicken

    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 salted water; cover and heat to boiling on high. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend. Stir 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a large bowl.

    2 Make the spinach quinoa

    Meanwhile, wash and dry the spinach. Once boiling, add the quinoa to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the spinach; stir until wilted and combined.

    Make the spinach quinoa
    Prepare the remaining ingredients & make the sauce
    3 Prepare the remaining ingredients & make the sauce

    Meanwhile, drain and rinse the beans. Grate the cheddar 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, add the spinach quinoa, drained beans, cotija, 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 cheddar; 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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