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Black Bean & Chicken Enchiladas


4 tomatillos, husks removed, quartered
1/4 large red onion, chopped
3 garlic cloves
1 tablespoon Wildtree Natural Grapeseed Oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cilantro
juice of 1/2 lime
3/4 cup Wildtree Tia Rosa's Red Enchilada Sauce
1 (15.5 ounce) can black beans, drained and rinsed
1 cup cooked shredded chicken
2 tablespoons cilantro, chopped
1/4 cup sour cream
1/4 cup manchego cheese, shredded
10 (6 inch) flour tortillas
1/2 cup cheddar, shredded

Preheat oven to 425 degrees. Toss tomatillos, onion, and garlic in 1 tablespoon Grapeseed Oil. Season with salt and pepper. Transfer to a baking sheet and cook for 15-20 minutes or until tomatillos skins wilt.

Transfer roasted vegetables to blender with 1/2 cup cilantro and lime juice; puree. Adjust consistency by adding water if desired. Pour tomatillo sauce into a bowl and refrigerate until you are ready to serve.

Preheat oven to 375 degrees. In a bowl, combine the black beans, chicken, sour cream, 2 tablespoons chopped cilantro, and manchego cheese.

Pour 1/4 cup Tia Rosa's Red Enchilada Sauce into the bottom of an 8x8 baking dish. Fill each tortilla with about 2 tablespoons of the black bean/chicken mixture. Roll and place each seam side down in the baking dish.

Once all the filled tortillas are in the baking dish, top with remaining 1/2 cup Tia Rosa's Red Enchilada Sauce and cheddar cheese (or more manchego if desired). Bake 20 minutes or until heated through and cheese is bubbly.

Serve enchiladas with prepared tomatillo sauce and any other desired toppings (lettuce, tomato, salsa, avocado, sour cream, etc.)



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