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SNAP Challenge: Creamy Chicken and Black Bean Enchiladas
These enchiladas are filled with a creamy southwest sauce, shredded chicken, black beans, and sweet corn. A homemade enchilada sauce brings it all together.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Mince the garlic and sauté it in a large skillet with cooking oil over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about ⏱️ 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
garlic ($0.16)2 clovescooking oil ($0.02)1 Tbsp
2
Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
3
Rinse and drain the can of black beans, then add them to the skillet along with the frozen corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
frozen corn kernels ($0.60)1 cupshredded chicken (about 1/2 of a rotisserie chicken) ($3.50)2 cups
4
Preheat the oven to 350 degrees. Scoop about 1/3 to 1/2 cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
shredded chicken (about 1/2 of a rotisserie chicken) ($3.50)2 cups
5
While the oven is preheating, make a batch of homemade red enchilada sauce (or use canned), then pour it over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for ⏱️ 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.
Nutrition Facts
calories
413.23 kcal
fat Content
17.08 g
serving Size
1 Serving
fiber Content
8.79 g
sodium Content
1170.31 mg
protein Content
20.25 g
carbohydrate Content
47.16 g
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