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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

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.

Step 3

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.

Step 4

Slowly whisk in the chicken broth and continue whisking until the mixture thickens, about 4-5 minutes.

Step 5

Stir in the sour cream and green chilies. Remove the saucepan from heat and set the sour cream sauce aside.

Step 6

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.

Step 7

Pour the sour cream sauce evenly over the enchiladas, spreading it with a spatula to make sure all tortillas are covered.

Step 8

Sprinkle the remaining 1 cup of shredded cheddar cheese on top.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with chopped cilantro (optional) and serve hot.

Nutrition Facts

Serving size	(2290.1g)

Amount per serving	% Daily Value*
Calories	4122.2

Total Fat 216.5g	0%
Saturated Fat 117.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 913.7mg	0%
Sodium 7179.2mg	0%
Total Carbohydrate 289.9g	0%
Dietary Fiber 26.8g	0%
Total Sugars 31.1g
Protein 270.1g	0%

Vitamin D 9.0IU	0%
Calcium 2665.4mg	0%
Iron 27.1mg	0%
Potassium 3178.1mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 25.8%

Carbs: 27.7%