Chicken & Black Bean Enchiladas with Creamy Cilantro Sauce

Chicken & Black Bean Enchiladas

with Creamy Cilantro Sauce

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
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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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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
  • ½ cup Jasmine Rice
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Cilantro Sauce
  • ½ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Cook the chicken
1 Cook the chicken

Place an oven rack in the center of the oven, then preheat to 450°F. 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 rice
2 Make the spinach rice

Meanwhile, wash and dry the spinach. In a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 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 rice, 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!

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Cook the chicken
1 Cook the chicken

Place an oven rack in the center of the oven, then preheat to 450°F. 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 rice

Meanwhile, wash and dry the spinach. In a medium pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the spinach; stir until wilted and combined.

Make the spinach rice
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 rice, 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!