Salsa/Black bean Enchiladas Recipe. Loaded with black beans, corn and cheese, saucy enchiladas are easy to make and always satisfy hearty appetites. Enchiladas, from the Spanish word for "seasoned with chile," once consisted simply of tortillas dipped in chile sauce and eaten as a snack on the streets of Mexico. We're rolling the tortillas around a filling of spiced black beans and red quinoa and baking them for a hearty, flavorful summer entree.
You'll love this family-friendly crowd-pleasing recipe. Anyway I wanted to make these enchiladas because they remind me of my family get togethers. Typically we don't make traditional food. You can have Salsa/Black bean Enchiladas using 5 ingredients and 3 steps. Here is how you cook that. The Best Salsa/Black bean Enchiladas Recipe - How to Make Appetizing Salsa/Black bean Enchiladas
Ingredients of Salsa/Black bean Enchiladas Recipe
- You need 1 lb of chicken, cut up in small pieces.
- It's 1 cup of salsa.
- It's 1 can of black beans.
- You need 1 of wheat tortillas.
- It's 1 1/2 cup of shredded cheddar cheese.
For the best chicken and black bean enchiladas, try this authentic Mexican enchiladas recipe. These simple chicken enchiladas with red sauce (preferably homemade) use everyday ingredients, like leftover chicken (from a rotisserie), canned black beans and green chiles… and cheese. Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. Combine that with black beans which are super high in fiber and protein and you have one healthy dish.
Salsa/Black bean Enchiladas step by step
- preheat oven to 350° F. cook chicken in a little olive oil. add salsa and black beans. bring to boil, cover, simmer on med-low for 5 min. top with 1 cup of cheese and mix..
- wrap 1/3 cup of mixture in a tortilla. makes 6-8..
- placed rolled tortillas in greased 9x13 baking dish. top eith remaing mixture and cheese. bake till cheese melted, browned on top..
It's not only satisfying but it tastes great too. Puree half of the black beans, the chipotle chili, adobo sauce and salt in a food processor. Place a small amount of salsa verde to just barely cover the baking dish and line each enchilada side by side. These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I I took some flour tortillas and stuffed them with chicken, black beans, corn, lots of cheese, and a homemade enchilada sauce spiced with homemade fajita seasoning. Smoky black beans and veggies, drenched in tomatillo salsa, smothered in roasted red pepper cashew cream.