Chicken and Black Bean Enchiladas

Stroll right on past the Mexican restaurant. Our homemade chicken, black bean, and cheese enchiladas can be prepped ahead and frozen for up to three months so you can enjoy the slow-cooked enchilada flavors on even your busiest evenings.

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3.0 by 10 people

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  • Makes: 10 servings
  • Prep: 30 mins
  • Slow Cook: 4 hrs to 6 hrs (low) or 2 to 3 hours (high)
  • Freeze: up to 3 months

Chicken and Black Bean Enchiladas

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine chicken, enchilada sauce, green chile peppers, onion, oregano, garlic, and cayenne pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Remove chicken from cooker, reserving cooking liquid. When chicken is cool enough to handle, use two forks to pull chicken apart into shreds. Place shredded chicken in a bowl. Stir in enough of the reserved cooking liquid to moisten (about 1 1/4 cups). Stir in beans, 1/2 cup cheese, and green onions.
  2. Grease a 3-quart rectangular baking dish; set aside. Spoon about 1/3 cup of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in the prepared baking dish.
  3. Cover baking dish with plastic wrap, then with foil. Freeze for up to 3 months.
  4. To serve, thaw in the refrigerator overnight (enchiladas may still be a bit icy). Preheat oven to 350 degrees F. Pour Chile Enchilada Sauce over enchiladas; re-cover with foil. Bake for 1 1/4 to 1 1/2 hours or until heated through. Sprinkle with 1/2 cup cheese. Bake, uncovered, for 5 minutes more. If desired, serve with salsa.

From the Test Kitchen

Tip:

For faster preparation of the filling, omit Step 1. In a medium bowl combine 3 1/2 cups shredded purchased roasted chicken; one 15-ounce can black beans, rinsed and drained; 1/2 cup shredded Mexican-style four-cheese blend (2 ounces); and 1/2 cup sliced green onions (4). Continue as directed in Step 2.

Chile Enchilada Sauce

Directions

  1. In a bowl combine enchilada sauce, vegetable broth, and green chiles.
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Nutrition Facts (Chicken and Black Bean Enchiladas)

  • Per serving:
  • 330 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 54 mg chol. ,
  • 854 mg sodium ,
  • 35 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 25 g pro.
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