Chicken, Black Bean and Vegetable Enchiladas

Chicken, black bean and vegetable enchiladas

These enchiladas were created as a compromise.  You see, my husband likes chicken enchiladas.  And I like veggie enchiladas.  He is a pretty good sport about trying (and eating) all the meatless meals I make around here, but I know they’re not his favorite.  So I figured it was time to combine the two so we would both be happy.

Chicken, black bean and vegetable enchiladas

Funny enough these turned out to be my favorite enchiladas that I’ve ever made.  See what happens when you compromise?  Man, I’m such a good wife : )  These enchiladas are packed with the perfect ratio of chicken to black beans to zucchini and corn – some of my favorites.  They’re even better if you use homemade enchilada sauce – which you promised me on Wednesday you would use from now on (remember? we pinky swore!).  So I have no doubt that you’ll do the right thing and use that in these!

Chicken, black bean and vegetable enchiladas

Andddd I wish I had another tray of these babies to shove in my face right about now… along with some chips and salsa.  And maybe a margarita.  Definitely a margarita.

Chicken, Black Bean and Vegetable Enchiladas
 
Yield: 10 enchiladas
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 ear corn, kernels removed
  • 1 large chicken breast (about ½ pound), cooked and shredded
  • 1 can black beans, drained and rinsed
  • 2 ¼ cups enchilada sauce, divided
  • 1 cup crumbled queso fresco
  • salt and pepper, to taste
  • 10 whole wheat tortillas
  • ½ cup freshly shredded cheddar cheese
  • ⅓ cup fresh cilantro, chopped
Instructions
  1. Preheat the oven to 400 degrees.
  2. Set a medium skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for 3 to 5 minutes, until soft. Add in the zucchini and corn. Cook for another 5 to 8 minutes, until all the veggies are tender.
  3. In a large bowl, add the veggie mixture, shredded chicken, black beans, ½ cup of the enchilada sauce and queso fresco. Mix to combine. Season with salt and pepper to taste.
  4. Heat the tortillas for about 30 seconds in the microwave so that they are pliable. Pour another ½ cup of the enchilada sauce in the bottom of a 9 by 13 inch baking dish. Tilt the pan back and forth so that the sauce coats the bottom.
  5. Place a tortilla on a work surface. Scoop about a heaping ⅓ cup of the filling and place in a line down the center of the tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat this process with the remaining tortillas and filling.
  6. Evenly pour the remaining 1 ¼ cups of the enchilada sauce over the top of the enchiladas. Sprinkle with the cheddar cheese. Cover the pan with foil and bake for about 20 minutes. Remove the foil and then return to the oven to bake for 5 additional minutes. Remove from the oven and let cool for 5 to 10 minutes. Sprinkle the cilantro down the center of the enchiladas for garnish before serving.

Source:
Cookie Monster Cooking

 

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Comments

  1. Jocelyn says

    These enchiladas are so good, much more interesting than your average chicken enchiladas. In fact, my family has requested that this recipe replace my old standby. I love how it utilizes some veggies. It is easy to put together, especially since I used canned chicken. I used homemade tortillas but didn’t have time to make my own enchilada sauce. Next time, I want to try your enchilada sauce. Thank you very much!

    • Ashley @ Cookie Monster Cooking says

      Hi Jocelyn! I love this – so happy that your family enjoys them! Homemade tortillas are on my must-try list – I bet they make these even better!

  2. Georgina says

    I made this for dinner tonight for the hubby and the meal was a big hit. Super easy to make and very flavorful. I added a 1/2 tsp of cayenne to the (home made!) enchilada sauce for a little heat and substituted frozen corn for fresh (1 cup). They came out great and I would definitely make this again :)

    • Ashley @ Cookie Monster Cooking says

      So so happy to hear this! And so happy that you made homemade enchilada sauce : )

  3. Hannah @ {notfromconcentrate} dot net says

    Wow I can’t wait to try these with your homemade enchilada sauce! And I agree on the margaritas – we may just need to include that on the menu!

  4. says

    Ashley, you are very good to your husband. I have to toss chicken into my vegetarian dishes from time to time just in the spirit of compromise. Enchiladas are a good fit because you can stuff SO many vegetables in there along with a bit of chicken! I totally made enchiladas over the weekend as well – I’m loving that the lead-up to Cinco de Mayo is really an excuse to have Mexican-themed dinners all week.

    • Ashley @ Cookie Monster Cooking says

      Thanks Julia! I’m the same way – I don’t make them for awhile and then when I finally do I always think to myself that I should make them more often!

  5. says

    I’ve been excited to see what you came up with for that wonderful sauce, and these sound delicious! I, too, would be completely happy eating veggie enchiladas, but chicken is right up there with them. Combining the two is great! Can’t wait to make enchiladas soon.

  6. says

    I thought I had never had enchiladas before, then I saw your pics and realized I have but we always called them burritos 😉 These look so cheesy, I’d love to tear one away right now with the cheese just dripping right off….:)

    • Ashley @ Cookie Monster Cooking says

      haha ahh okay that makes a lot more sense … I couldn’t believe you’ve never had them before! : )

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