Chicken and Black Bean Enchiladas in Sour Cream Sauce
Indulge in the comforting flavors of Chicken and Black Bean Enchiladas in Sour Cream Sauce, a creamy and satisfying dish perfect for a weeknight dinner or casual gathering. Tender, seasoned shredded chicken and hearty black beans are wrapped in soft flour tortillas, then generously layered with a rich, homemade sour cream sauce infused with green chilies for a slight tang and a hint of spice. Topped with melty cheddar cheese, these enchiladas bake to golden perfection in just 25 minutes. With simple pantry staples and bold Tex-Mex flavors, this recipe is easy to prepare and sure to please the whole family. Garnish with fresh cilantro and serve with a side of rice or a crisp salad for a complete meal. Perfect for fans of cheesy casseroles and Mexican-inspired comfort food!
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Recipe Information
Ingredients
- 2 cups Cooked, shredded chicken
- 1 cup Black beans, drained and rinsed
- 2 cups Shredded cheddar cheese
- 8 pieces Flour tortillas (8-inch)
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 can (4 ounces) Chopped green chilies
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large bowl, combine shredded chicken, black beans, 1 cup of shredded cheddar cheese, cumin, chili powder, garlic powder, salt, and black pepper. Mix well and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the chicken broth and continue whisking until the mixture thickens, about 4-5 minutes.
Stir in the sour cream and green chilies. Remove the saucepan from heat and set the sour cream sauce aside.
Lay a tortilla flat and spoon a portion of the chicken and black bean mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the sour cream sauce evenly over the enchiladas, spreading it with a spatula to make sure all tortillas are covered.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro (optional) and serve hot.
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 7179 mg | 312% | |
| Total Carbohydrate | 289.9 g | 105% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 31.1 g | ||
| Protein | 270.1 g | 540% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2665 mg | 205% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3178 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
