Fiesta Chicken and Black Bean Enchiladas from Mission

Your family will love these chicken and black bean enchiladas filled with corn, cheese, and chiles and baked with enchilada sauce and even more cheese.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 45 mins
• Calories: 724 Calories

Ingredients

• 1 (4 ounce) can diced green chiles
• salt and pepper to taste
• 1 medium onion, diced
• cooking spray
• 1 cup corn kernels
• 8 Mission® Soft Taco Flour Tortillas
• 1 (16 ounce) skinless, boneless chicken breast
• 1 red pepper, stemmed, seeded, and diced
• 1 (15 ounce) can black beans, rinsed, drained
• Hot pepper sauce such as Tabasco®
• 0.25 cup chicken broth
• 0.25 cup packed chopped fresh cilantro
• 2.25 cups grated low-fat sharp Cheddar cheese, divided
• 0.66666668653488 cup fat-free sour cream
• 0.66666668653488 cup enchilada sauce

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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