Best Creamy Black Bean Enchiladas Recipes

Creamy Black Bean Enchiladas image

Provided by Shiraz

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can condensed cream of chicken soup
8 ounces low-fat sour cream
1 cup picante sauce (I use Pace medium)
3 teaspoons chili powder
2 (15 ounce) cans black beans, drained
1 cup shredded cheddar cheese
8 flour tortillas
2 medium tomatoes, chopped
2 green onions, sliced thinly

Steps:

Combine soup, sour cream, picante sauce, and chili powder.
In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
Divide bean mixture into tortillas.
Roll with seam down in a 9x13 pan.
Pour remaining sauce over top of enchiladas.
Cover and bake at 350 for 40 minutes.
(I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.) After baking, top with green onion and tomato.

Creamy Chicken & Black Bean Enchiladas image

Provided by Coraniaid

Categories Tex Mex

Time 50m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 teaspoon garlic powder
20 ounces rotel
4 ounces cream cheese
2 cups cooked chicken breasts, shredded
1 (15 ounce) can black beans or 1/3 cup dried black beans, cooked
1 cup corn kernel
1/2 teaspoon cumin
8 (8 inch) flour tortillas
2 cups red enchilada sauce (Red Enchilada Sauce)

Steps:

Add vegetable oil to skillet & heat on medium.
Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh).
Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half.
Cut cream cheese into pieces & stir into tomato mix.
Rinse & drain beans (if canned).
Add beans, corn, chicken & cumin to pan. Stir.
Add salt to taste.
Preheat oven to 350 degrees.
Scoop 1/2 cup chicken mix into tortilla.
Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full.
Pour enchilada sauce over enchiladas.
Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.