Chicken & Black Bean Enchiladas with Spinach Rice & Creamy Cilantro Sauce

Chicken & Black Bean Enchiladas

with Spinach Rice & Creamy Cilantro Sauce

35 MIN
4 Servings
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  • with Chicken Breast Strips
    includes 22 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • with Chicken Breast Strips

    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
      840 Cals (est.)
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    ingredients
    Chicken & Black Bean Enchiladas with Spinach Rice & Creamy Cilantro Sauce
    Title
    • 22 oz Chicken Breast Strips
    • 8 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • 4 oz White Cheddar Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Long Grain White Rice
    • ½ cup Sour Cream
    • 2 Tbsps Grated Cotija Cheese
    • 5 oz Baby Spinach
    • ½ cup Cilantro Sauce
    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. Toss 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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 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. 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! 

    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. Toss 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, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 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. 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! 

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