Chicken Enchiladas Divorciadas with White Rice & Black Beans
Chef Favorites

Chicken Enchiladas Divorciadas

with White Rice & Black Beans

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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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

Available Options

  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
    • with Chicken Breasts

    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) is known.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    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
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ lb Sweet Peppers
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small 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.

    Cook & chop the chicken
    2 Cook & chop the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining 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.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the peppers. Cut off and discard the stems; remove the cores. Halve lengthwise, then medium dice. Drain and rinse the beans.

    Cook the peppers
    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.

    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.

    Make the enchiladas & serve your dish
    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 topped with the remaining sour cream. Enjoy!

    Tips from Home Chefs

    Get Plans

    Chicken Enchiladas Divorciadas

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small 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.

    2 Cook & chop the chicken

    Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining 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.

    Cook & chop the chicken
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Wash and dry the peppers. Cut off and discard the stems; remove the cores. Halve lengthwise, 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 topped with the remaining sour cream. Enjoy!

    Make the enchiladas & serve your dish
    Browse Steps
    1 of 6