Name: Fiesta Chicken and Black Bean Enchiladas from Mission
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: C -; Chicken broth - ¼ cup; Skinless, boneless chicken breast - 16 ounces; Onion, diced - 1 medium; Red pepper - stemmed, seeded, and diced - 1; Black beans, rinsed and drained - 1 (15 ounce) can; Canned corn kernels - 1 cup; Packed chopped fresh cilantro - ¼ cup; Diced green chiles - 1 (4 ounce) can; Grated low-fat sharp Cheddar cheese, divided - 2 ¼ cups; Fat-free sour cream - ⅔ cup; Hot pepper sauce (such as Tabasco) - ⅔ cup; Salt and ground black pepper to taste - ⅔ cup; Mission Soft Taco Flour Tortillas - 8; Enchilada sauce - ⅔ cup

Fiesta Chicken and Black Bean Enchiladas from Mission

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Fiesta Chicken and Black Bean Enchiladas from Mission

1. C -

2. Chicken broth - ¼ cup

3. Skinless, boneless chicken breast - 16 ounces

4. Onion, diced - 1 medium

5. Red pepper - stemmed, seeded, and diced - 1

6. Black beans, rinsed and drained - 1 (15 ounce) can

7. Canned corn kernels - 1 cup

8. Packed chopped fresh cilantro - ¼ cup

9. Diced green chiles - 1 (4 ounce) can

10. Grated low-fat sharp Cheddar cheese, divided - 2 ¼ cups

11. Fat-free sour cream - ⅔ cup

12. Hot pepper sauce (such as Tabasco) - ⅔ cup

13. Salt and ground black pepper to taste - ⅔ cup

14. Mission Soft Taco Flour Tortillas - 8

15. Enchilada sauce - ⅔ cup

How to cook deliciously - Fiesta Chicken and Black Bean Enchiladas from Mission

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.

2. Stage

Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.

3. Stage

In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.

4. Stage

Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.

5. Stage

Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.

6. Stage

Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.