45g of Protein

Chicken Enchiladas Divorciadas

with White Rice & Black Beans

40 MIN

4 Servings

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with Boneless Chicken Breast Pieces

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
8 Flour Tortillas
½ cup Long Grain White Rice
1 15.5-Oz Can Black Beans
2 Bell Peppers
⅓ cup Guajillo Chile Pepper Sauce
4 oz Shredded Monterey Jack Cheese
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)

step-by-step

instructions

Cook Along

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 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, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

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

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.

5 Make the filling

To the bowl of cooked 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 monterey jack; 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!

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