Chicken & Black Bean Enchiladas with Spinach Rice & Creamy Cilantro Sauce
Meal of the Month

Chicken & Black Bean Enchiladas

with Spinach Rice & Creamy Cilantro Sauce

35 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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 hearty enchiladas are stuffed with a filling of Mexican-spiced chicken, black beans, and tender bites of rice and spinach—all brought together with rich sour cream.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicken & Black Bean Enchiladas with Spinach Rice & Creamy Cilantro Sauce
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 8 Flour Tortillas
  • 1 15.5-Oz Can Black Beans
  • ½ cup Long Grain White Rice
  • 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
  • 5 oz Baby Spinach
  • ¼ cup Cilantro Sauce
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
Make the spinach rice
1 Make the spinach rice

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the 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, 13 to 15 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.

Cook the chicken
2 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle 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.

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

Meanwhile, drain and rinse the beans. 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 cheese blend; 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

Make the spinach rice
1 Make the spinach rice

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the 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, 13 to 15 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.

2 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining spice blend. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle 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.

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

Meanwhile, drain and rinse the beans. 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 cheese blend; 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