Chicken & Black Bean Enchiladas Recipe

Chicken: Cooked and shredded, this provides the main protein for the dish.

Black beans: Drained and rinsed, these add a hearty texture and additional protein.

Salsa: Adds a zesty and flavorful kick to the filling mixture.

Gluten-free tortillas: Essential for keeping the dish gluten-free while providing a soft wrap for the filling.

Shredded cheese: Melts over the top to create a gooey, delicious layer.

Enchilada sauce: Poured over the tortillas to add moisture and a rich, savory flavor.

When preparing the tortillas for this recipe, consider warming them slightly in a microwave or on a skillet before filling. This makes them more pliable and easier to roll without cracking. Additionally, ensure your enchilada sauce is evenly distributed over the enchiladas to prevent any dry spots and to enhance the overall flavor.

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

• black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor, which works well in enchiladas.

• salsa - Substitute with diced tomatoes with green chilies: This provides a similar flavor profile with a bit of added spice.

• gluten-free tortillas - Substitute with corn tortillas: Corn tortillas are naturally gluten-free and provide a traditional taste and texture for enchiladas.

• shredded cheese - Substitute with dairy-free shredded cheese: For those who are also dairy-free, this option melts similarly and provides a cheesy flavor.

• enchilada sauce - Substitute with homemade enchilada sauce: Making your own sauce allows you to control the ingredients and ensure it is gluten-free.

• Allow the enchiladas to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.

• For short-term storage, transfer the enchiladas to an airtight container and refrigerate. They will stay fresh for up to 3-4 days.

• If you plan to freeze the enchiladas, wrap each one individually in plastic wrap or aluminum foil. This ensures they don't stick together and makes it easier to reheat single portions.

• Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When ready to reheat, thaw the enchiladas in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• Preheat your oven to 350°F (175°C). Remove the plastic wrap or foil and place the enchiladas in a baking dish.

• Cover the enchiladas with foil to prevent them from drying out. Bake for 20-25 minutes, or until heated through.

• For a quicker option, you can reheat individual enchiladas in the microwave. Place on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes, or until hot.

• If you notice the enchilada sauce has thickened too much during reheating, add a splash of chicken broth or water to loosen it up.

• Garnish with fresh cilantro, sour cream, or avocado slices before serving to add a fresh touch.

• 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. Heat for about 20-25 minutes, or until the cheese is melted and the enchiladas are heated through. For a crispy top, remove the foil for the last 5 minutes of baking.

• Microwave Method: Place a portion of the enchiladas on a microwave-safe plate. Cover with a microwave-safe lid or another plate to keep the moisture in. Heat on medium power for 2-3 minutes, then check the temperature. If needed, continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the enchiladas are heated through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, ensuring they are not overlapping. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly. This method will give you a nice, crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the enchiladas on a baking sheet and cover with aluminum foil. Heat for about 15-20 minutes, or until the enchiladas are heated through. For a crispy top, remove the foil for the last 5 minutes of heating.

• Oven: used to bake the enchiladas at the specified temperature until the cheese is melted and bubbly

• Mixing bowl: used to combine the shredded chicken, black beans, and salsa

• Baking dish: where the rolled-up tortillas are placed seam-side down and baked

• Measuring cups: used to measure out the cooked chicken, salsa, and shredded cheese

• Can opener: used to open the can of black beans

• Spoon: used to mix the chicken, black beans, and salsa together in the mixing bowl

• Knife: used to shred the cooked chicken if it is not pre-shredded

• Cutting board: used as a surface to shred the cooked chicken

• Tongs: used to handle the tortillas and place them in the baking dish

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

• Oven mitts: used to safely remove the hot baking dish from the oven

Prepare the filling in advance: Cook and shred the chicken ahead of time, and mix it with black beans and salsa the night before.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Opt for store-bought enchilada sauce: Choose a good-quality, gluten-free enchilada sauce from the store to cut down on prep time.

Assemble in batches: Roll up the tortillas with the filling in batches to speed up the process.

Preheat the oven early: Start preheating the oven while you assemble the enchiladas to save time.