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
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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—all brought together with rich sour cream.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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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!

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