Chicken Enchiladas Divorciadas with White Rice & Black Beans

Chicken Enchiladas Divorciadas

with White Rice & Black Beans

40 MIN
4 Servings
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From the Test Kitchen

These hearty enchiladas are filled with a combination of fragrant, Mexican-spiced rice and chicken, black beans, and sautéed peppers. For a vibrant finish, we're baking it all under layers of verdant tomatillo-poblano sauce and smoky guajillo chile sauce—showcasing the visible divide between red and green sauces for which enchiladas divorciadas (or divorced enchiladas) are known.
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  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
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ingredients
Chicken Enchiladas Divorciadas with White Rice & Black Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 8 Flour Tortillas
  • ½ cup Long Grain White Rice
  • 1 15.5-Oz Can Black Beans
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ⅓ cup Tomatillo-Poblano Sauce
  • ½ cup Sour Cream
  • 2 Bell Peppers
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 4 oz Shredded Monterey Jack Cheese

Chicken Enchiladas Divorciadas

Cook & chop the chicken
1 Cook & chop the chicken

Place an oven rack in the center of the oven; preheat to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a large bowl.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small 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, 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.

Cook the rice
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the peppers. Cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then medium dice. Drain and rinse the beans.

4 Cook the peppers

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.

Cook the peppers
Make the filling
5 Make the filling

To the bowl of chopped chicken, add the cooked rice, drained beans, cooked peppers, half the sour cream, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

6 Make the enchiladas & serve your dish

Place the tortillas on a work surface. 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. Top half the enchiladas with the tomatillo sauce. Top the remaining enchiladas with the guajillo sauce. Evenly top with the cheese; season with salt and pepper. Bake the enchiladas 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. Serve the baked enchiladas garnished with the remaining sour cream. Enjoy!

Make the enchiladas & serve your dish
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