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Fiesta Chicken and Black Bean Enchiladas from Mission
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
104 minutes
Delicious chicken and black bean enchiladas with corn, cheese, chiles, and lots of gooey cheese on top.
Ingredients:
  • Cooking spray
  • 0.25 cup chicken broth
  • 1 (16 ounce) skinless, boneless chicken breast
  • 1 medium onion, diced
  • 1 red pepper, stemmed, seeded, and diced
  • 1 (15 ounce) can black beans, rinsed, drained
  • 1 cup corn kernels
  • 0.25 cup packed chopped fresh cilantro
  • 1 (4 ounce) can diced green chiles
  • 2.25 cups grated low-fat sharp Cheddar cheese, divided
  • 0.66666668653488 cup fat-free sour cream
  • Hot pepper sauce such as Tabasco®
  • Salt and pepper to taste
  • 8 Mission® Soft Taco Flour Tortillas
  • 0.66666668653488 cup enchilada sauce
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat an 8x11x2-inch baking dish with cooking spray.
  • Simmer chicken broth in a small frying pan. Add chicken, cover, and cook for 25 minutes, flipping halfway through, until no longer pink in the center and the juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
  • In the same pan, cook onion and red pepper over medium heat until softened, about 5 minutes. Take off the heat.
  • In a large bowl, combine shredded cooled chicken with onion mixture, black beans, corn, cilantro, and chiles. Mix in 2 cups of Cheddar cheese and sour cream until well combined. Season with Tabasco, salt, and pepper.
  • Spoon 1/8 of the mixture onto the center of each tortilla. Roll up the tortillas and arrange them in the baking dish. Pour over the enchilada sauce and sprinkle with the remaining 1/4 cup of Cheddar cheese.
  • Bake in the oven until the sauce bubbles and the enchiladas are heated through, for approximately 35 minutes.

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