Yummy Black Bean and Chicken Echilada Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Black Bean and Chicken Echilada. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Black Bean and Chicken Echilada as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Black Bean and Chicken Echilada recipe. This Black Bean and Chicken Echilada make for a yummy summer dinner that you can make it easy. The Black Bean and Chicken Echilada recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Black Bean and Chicken Echilada recipe.

Black Bean and Chicken Echilada.

Black Bean and Chicken Echilada Before preparing the dish, I have done some research on how to make Black Bean and Chicken Echilada easily with perfect taste. You can have Black Bean and Chicken Echilada using 10 ingredients and 5 steps. Here is how you cook it.

Perfect Black Bean and Chicken Echilada Recipe Ingredients

  1. Prepare 2 of chicken breasts diced.
  2. Prepare 1 of yellow onion diced.
  3. Prepare 2 cloves of garlic minced.
  4. It's 3/4 tbsp of cumin.
  5. Prepare 1 can of corn drained.
  6. It's 1 can of black beans rinsed and drained.
  7. Prepare 12 of corn tortillas.
  8. You need 1 jar of salsa verde.
  9. It's 1 jar of monterey jack cheese dip.
  10. Prepare 2 of cupe shredded cheese.

How to make Black Bean and Chicken Echilada step by step

  1. In a nonstick pan cook diced onion, diced chicken, minced garlic, cumin, and a dash of salt and pepper untill chicken is cooked through..
  2. Add corn, beans, and 4 tablespoons of salsa verde. Cook for one or two minutes..
  3. Warm corn tortillas in microwave under a towell..
  4. Fill tortillas, roll up, and place in a 13x9 baking pan untill full. Spoon a tablespoon of salsa verde over each, cover with shredded cheese..
  5. Bake for 30 minutes at 350°. Warm up the monterey jack cheese dip and spoon over each enchilada when serving..