I love a good recipe for black bean chicken enchiladas! I just made this a few weeks ago and they were divine!
I incorporated a jar of Trader Joe’s Verde Sauce to use over the enchiladas. I just combined it with some sour cream and it was perfect! I love easy recipes like this!
NEED TO SAVE MONEY
ON YOUR GROCERY BILL?
And once I ran out of space in my 9×13 pan, I just used the leftover chicken, sauce and tortillas to create a chicken verde enchilada casserole. The kids loved this. Let me show you how I did it.
- 2 cups cooked chicken, shredded
- 1 can Rotel, drained
- 1 can black beans, rinsed and drained
- 1 c sour cream
- 1 (12 oz) jar Trader Joe’s Verse Sauce (or equivalent- this one sells in the store for less than $2)
- 2 cups cheese, shredded
- approx 16 corn tortillas
In a large bowl combine the chicken, the drained Rotel and the drained, rinsed black beans.
Take about 2 heaping spoonfuls of the mixture and put it in a corn tortilla.
Roll the tortilla up and place it seam side down in a 9 x13 pan.
Repeat until your pan is full.
I can fit between 10-14 in my pan. I was using a different kind of corn tortilla in this tutorial from Trader Joe’s. They were thick so I could not wrap them as tight without them breaking. So I could only get 10 in this pan.
Mix 1 cup of sour cream and one 12 oz jar of Verde sauce together. Use a whisk to mix well.
Cover the enchiladas in the sauce.
If you still have some chicken mixture and tortillas left, save a bit of the Verde sauce because we are going to use the leftovers to create a small chicken Verde enchilada casserole. Because I could only fit 10 enchiladas in my pan, I had enough leftover.
If you were able to get 14-16 enchiladas in the pan, ignore the bit below about the small casserole.
(Pretest there is no cheese on top of the enchiladas yet.)
Top with cheese.
Since I only had 10 tortillas I only used about 1.5 cups of the cheese here. I save the other half cup to use over my chicken Verde enchilada casserole.
Had I made a pan of 16 enchiladas, I would have used all 2 cups of the cheese here.
If you’re making a small chicken Verde enchilada casserole, which your kids will love, use a small casserole pan.
Place two corn tortillas on the bottom of the pan.
Toss in the leftover chicken mixture. Distribute it evenly.
Top with two more tortillas.
Top with the rest of the Verde sauce.
Top with the rest of the cheese.
Toss your black bean chicken enchilada and small pan of chicken Verde enchilada casserole if you made one, in the oven on 350 degrees until the cheese is bubbly- about 30 minutes.
Plate it up and enjoy. I served this with authentic Puerto Rican Rice.