Dinner for 6
Black Bean Chicken Enchiladas
Chicken and black beans fill corn tortillas beneath a spicy pumpkin sauce, then bake with cheese until hot and melted.
$2.56per serving $$
50 minstart to table
6servings
AmericanHigh-proteinBudgetFamilyLunchesDinnersBack to school
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (14 1/2 oz) tomato sauce
- 1/2 cup low fat sour cream
- 1/3 cup water or low sodium chicken broth
- 2 cloves garlic
- 3 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp red cayenne pepper
- freshly ground salt and pepper (optional)
- 1 tsp olive oil
- 1/2 white onion
- 1 jalapeño
- 2 cloves garlic
- 2 1/2 cups cooked and shredded chicken breast
- 1 can (15 oz) black beans
- freshly ground salt and pepper
- 12 soft corn tortillas
- 2 cups shredded mexican or colby jack cheese
Steps
- Heat the oven to 375 F and lightly oil a 9-by-13-inch baking dish.
- Blend pumpkin, tomato sauce, sour cream, water, garlic, chili powder, cumin, cayenne, salt, and pepper until smooth.
- Cook onion, jalapeño, and garlic in olive oil in a skillet over medium heat for 5 minutes.
- Stir in chicken and black beans, then season with salt and pepper.
- Spread some sauce in the dish, fill the tortillas with the chicken mixture, and arrange them seam-side down.
- Cover with the remaining sauce and cheese, then bake for 25 minutes, until bubbling and the center reaches 165 F.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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