Thursday, March 29, 2012

Make Ahead Chicken & Black Bean Enchiladas

So good....

Being a busy mom I'm always looking for ways to "assist" in regards to family dinners, especially during the weekday's.
The dish fits the bill PERFECTLY!!
You prepare it the night before, and the next day all you do is bake and serve with your favorite toppings!  Ready for this very easy but definitely delicious recipe? 

Here we go:

4 cups cooked chicken shredded/diced (or leftover cooked chicken)
1 can (15.5 OZ) black beans, drained and rinsed well
1/2 medium green pepper diced
1/2 medium onion diced
1 jar 16 OZenchilada sauce (or if you have your own handy even better)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp adobo seasoning with pepper
1/2 Chipotle pepper + 2 good tsp Adobo sauce
1/2 cup water
1 pkg - 8 OZMexican flavored shredded cheese or favorite shredded, (reserve 3/4 cup for the filling)
10 corn tortillas (regular size)

Chipotle Sour Cream:
1/2 - 1 Chipotle (depending on how much heat you want)
1 1/2 - 2 tsp Adobo sauce
1 1/2 cups Sour Cream
1/2 tsp salt
*optional* chopped cilantro

Puree the Chipotle with Adobo sauce along with 2 tbsp of sour cream till smooth.  Mix with the sour cream and salt.  Place in refrigerator for the flavors to fully marry.  Sprinkle fresh cilantro if so desired.
Make sure to adjust for seasonings by tasting a wee bit.  Now grab another spoon and try again, I mean we have to be sure and all...

In a mini food processor or using an immersion blender, puree your 1/2 Chipotle pepper + the adobo sauce and the 1/2 cup water, puree till smooth, set aside.
In a medium bowl add your chicken, your diced peppers, diced onions, spices, black beans, shredded cheese and finally your pureed Chipotle sauce.  Mix well and set aside.

In a 13 x 9 inch pan, spray with non stick cooking spray.  Add 1/2 cup or so of enchilada sauce on the bottom of your pan, set aside.
Take 5 of your tortillas and lay them on a plate. Cover with a dampened paper towel and microwave for 10-15 seconds, (this ensures much easier rolling).
Working with one tortilla at a time, fill with about 1/3 cup of mixture. 

 Roll by taking first one end and rolling it towards the middle, using your finger hold in place, then do it again on the other side. Place the now rolled enchilada SEAM SIDE DOWN into the baking pan. Repeat till all your tortillas have been used.

 If there is a couple of tears no worries, it's all good!!  I love using the "corn tortillas" because of the natural wholesome goodness!!

Now, pour over your enchilada sauce, and top with the remaining cheese. 

I know, don't you want to dig in right now?

But it gets so much better... because, now you COVER AND PUT in the refrigerator till you are ready to bake.  By using the raw onion and pepper, and letting them sit in the beautiful juices and flavors, you are actually enhancing the flavors without cooking.  So when you bake the next day, the veggies are perfectly cooked with an extra "fresh pop"!!  Soooooooooo good!!!

So let's bring this all together shall we??

Bake in a preheated 350F for 40-45 minutes, uncovering the last 5 minutes of baking.  Serve with your favorite toppings!!  Our favorites are, Chipotle sour cream, white sour cream & olives!

Kalisas Orekse!!
Dishin with Didi


  1. Roy would kill for this plate. He loves enchiladas. These look so good and tasty. ♥ya and this recipe. sw☺

    1. I love you right back and MORE my little sweetheart!!! Please share with Roy, (don't forget to add a SW twist) and come back and share!!!

  2. YUM! Looks good Didi! ♥ enchiladas!!

    1. Thank you Teresa, these are sooooooo good!! I've made them with ground beef & beans as well, but we love the "chicken" better, much, much more so!!

  3. Oh Didi...I am drooling here...and it is just 10 in the morning! Do share...what is chipotle sour cream? I have never seen that, but I love this looks so so good! I have everything at home to make these on sunday for a meal on Monday except the tortillas...which are now on my shopping list! thanks for the recipe!

    1. Hi Olga!!
      I love chipotles as well. The chipotle sour cream is somethine I came up with a few years back.
      Basically it's 1/2-1 whole small chipotle (depending on how much heat you want), 1-1/2 cups sour cream and 1/2 tsp salt. That's it! Puree the chipotle w/ about 1 tbls or so of sour cream to ensure smoothness. Then mix in w/ the rest of the sour cream and salt... sooooooo, sooooooo good!!
      My favorite is to add a smidgen of fresh cilantro to it too...
      Enjoy my friend, and make sure you let me know!!!

  4. OH MY GOODNESS! Didi, I made the enchiladas on Sunday, but we could not wait to eat them, so we had them on Sunday evening for dinner. WOW, the chipotle sour cream is the BEST! I was a bit too generous on the chipole (I used a whole time will use half) so my boys did not eat it, but my husband thinks you should be made a saint! He loved the creaminess of the sour cream with enough heat to give it a big old kick! thanks for the recipe and the sour cream sauce!

    1. Yay Olga!!!!!! *Didi doing the happy dance*!! :-)

      So, so glad you and your family enjoyed them!! This is so easy but flavorful!! LOL w/ the chipotle sauce, I did the excact same thing when I was creating it... talk about "kick", lol!!

      Tell your hubby "opa" for me!! ;-) As for saint... *Didi looking around the room*, "whom is he referring to"? ;-)

      Thank you so much!!

  5. Didi, Did you fry your tortillas first? It does not look like it, how does that turn out?
    We will be eating this, I love enchiladas! In New Mexico enchiladas are served with a fried egg on top, with green chiles, of course! However it looks like we are going to change it up with chipotle this time!

    1. Hi! No I microwaved them, 5 at a time on a plate and covered with a damp paper towel. This makes the corn tortillas softer and much easier to roll. Does that help?

    2. Darn phone!!!
      Anyway, the fried tortillas with the egg on top sound awesome!!!!

    3. May try the microwave. Sounds sacrilegious but I hate standing over the stove frying them all.

  6. I love Enchilada especially when they have lots of sauce on them.

    Thanks for stopping by my blog the other day. I am enjoying looking through your recipes as well. :D

    1. Hi Deborah!! So glad you stopped by!! I'm drooling at your recipes kiddo!! Love your stories with them as well!!