Black Bean and Chicken Enchiladas

Serving size:
 6 Servings


    • 2 c
    • chicken stock
    • 1 c
    • cheddar cheese (grated)
    • 1 cn
    • black beans (16-oz)
    • 12 oz
    • salsa
    • 2 clv
    • garlic (minced)
    • 1⁄2 c
    • cilantro, chopped
    • 1
    • jalapeno pepper (seeded and minced)
    • 10 oz
    • chicken breasts (boneless, skinless, cut into strips)
    • 1⁄2 c
    • monterey jack cheese (grated)
    • 1 cn
    • sliced black olives (2.25 oz, drained)
    • 2 cn
    • enchilada sauce (16-oz)
    • mexican hot sauce (optional)
    • cayenne pepper (to taste, optional)
    • 8
    • corn tortillas (6-inch)
1 hour
Ready in
1 hour


Southwest Special!

Adapted from


Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, cool, and shred into a bowl. Mix in beans and salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. Heat enchilada sauce to a simmer and add hot sauce and/or cayenne to taste. Set aside. Coat an 11" x 13" casserole pan with oil or nonstick spray. Steam tortillas until flexible. Place small handfuls of cheese mixture and chicken mixture in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.