Chicken and Black Bean Enchiladas Recipe

Chicken: Shredded cooked chicken adds a hearty protein base to the enchiladas.

Black beans: These provide a rich, creamy texture and are a great source of fiber.

Corn kernels: Adds sweetness and a bit of crunch to the filling.

Shredded cheese: Use cheddar or a Mexican blend for a gooey, melted topping.

Enchilada sauce: This sauce brings all the flavors together with its rich, tangy taste.

Corn tortillas: Essential for making the dish gluten-free and providing a soft, pliable wrap for the filling.

Onions: Chopped onions add a savory depth to the filling mixture.

Cilantro: Fresh cilantro adds a burst of freshness and a hint of citrusy flavor.

Cumin: This spice adds a warm, earthy flavor to the filling.

Chili powder: Provides a mild heat and a rich, smoky flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and balances the flavors.

When working with corn tortillas, it's essential to warm them up before filling and rolling to prevent them from cracking. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds, or by quickly heating them in a dry skillet over medium heat. This makes them more pliable and easier to work with.

• cooked chicken - Substitute with cooked turkey: Turkey provides a similar texture and flavor profile, making it a great alternative to chicken.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can easily replace black beans in most recipes.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a sweet crunch and vibrant color, making them a good alternative to corn.

• shredded cheese - Substitute with dairy-free cheese: Dairy-free cheese provides a similar creamy texture and flavor for those avoiding dairy.

• enchilada sauce - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy flavor that complements the other ingredients well.

• corn tortillas - Substitute with gluten-free flour tortillas: Gluten-free flour tortillas provide a similar texture while ensuring the dish remains gluten-free.

• chopped onions - Substitute with green onions: Green onions offer a milder flavor and can be used as a direct replacement for chopped onions.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro for those who dislike its taste.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used as a substitute for cumin.

• chili powder - Substitute with paprika: Paprika offers a milder heat and smoky flavor, making it a suitable alternative to chili powder.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor and can be used as a direct replacement for regular salt.

• pepper - Substitute with white pepper: White pepper offers a slightly different but still peppery flavor, making it a good alternative to black pepper.

• Allow the enchiladas to cool completely after baking. This ensures they maintain their structure and don't become soggy when stored.

• For storing in the refrigerator:

  1. Transfer the cooled enchiladas to an airtight container.
  2. Place a layer of plastic wrap or aluminum foil over the top before sealing the container to prevent any air from getting in.
  3. Store in the refrigerator for up to 3-4 days. When ready to eat, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

• For freezing:

  1. Line a baking dish with parchment paper and assemble the enchiladas as per the recipe, but do not bake them.
  2. Cover the dish tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn.
  3. Label the dish with the date and contents.
  4. Freeze for up to 3 months.
  5. When ready to bake, remove the enchiladas from the freezer and let them thaw in the refrigerator overnight.
  6. Bake at 375°F (190°C) for 25-30 minutes or until the cheese is melted and bubbly.

• For individual portions:

  1. Wrap each enchilada tightly in plastic wrap and then in aluminum foil.
  2. Place the wrapped enchiladas in a freezer-safe bag or container.
  3. Label with the date and contents.
  4. Freeze for up to 3 months.
  5. To reheat, unwrap the enchiladas and place them in a baking dish. Cover with foil and bake at 375°F (190°C) for 25-30 minutes or until heated through.

• For reheating in the microwave:

  1. Place the enchiladas on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 2-3 minutes, checking halfway through to ensure even heating. Adjust time as needed based on your microwave's power.

• Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Bake for about 20 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes.

• Microwave Method: Place a portion of the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 2-3 minutes, checking halfway through to ensure even heating. Add an extra minute if needed.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or enchilada sauce to the pan. Place the enchiladas in the skillet, cover, and heat for about 5-7 minutes, turning occasionally to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are heating evenly and not drying out.

• Oven: Used to bake the enchiladas at 375°F (190°C) until the cheese is melted and bubbly.

• Large bowl: Used to mix the chicken, black beans, corn, onions, cilantro, cumin, chili powder, salt, and pepper.

• Baking dish: Used to hold the enchiladas while they bake in the oven.

• Spatula: Used to spread the enchilada sauce on the bottom of the baking dish.

• Measuring cups: Used to measure out the ingredients like chicken, corn, cheese, and enchilada sauce.

• Can opener: Used to open the can of black beans.

• Knife: Used to chop the onions and cilantro.

• Cutting board: Used as a surface to chop the onions and cilantro.

• Mixing spoon: Used to combine all the ingredients in the large bowl.

• Tongs: Used to handle the corn tortillas while filling and rolling them.

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

• Measuring spoons: Used to measure out the cumin and chili powder.

• Aluminum foil: Optional, to cover the baking dish if you want to prevent the cheese from browning too much.

Prepare the filling: Mix the chicken, black beans, corn, onions, and spices in advance and store in the fridge.

Use pre-cooked chicken: Save time by using rotisserie chicken or pre-cooked shredded chicken.

Ready-made enchilada sauce: Opt for store-bought enchilada sauce to cut down on preparation time.

Assemble ahead: Roll the tortillas with the filling and store them in the baking dish in the fridge until ready to bake.

Pre-shredded cheese: Use pre-shredded cheese to save the effort of grating it yourself.