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Red Enchilada Chicken and Black Bean Bake
Rachel Kim

Red Enchilada Chicken and Black Bean Bake

This is a saucy enchilada pan with rolled tortillas, not a tortilla pie pretending to be the same thing. Black beans stretch the chicken and ancho chile deepens bottled sauce. Put the seam sides down so the rolls stay closed.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 4 oz diced green chiles, drained
  • 1 tsp ground cumin
  • 1/2 tsp ancho chile powder
  • 2 cans 10 oz each red enchilada sauce
  • 12 corn tortillas warmed
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Method
 

  1. Heat the oven to 375°F and spread 1 cup enchilada sauce in a 9-by-13-inch baking dish.
  2. Mix the cooked chicken, black beans, green chiles, cumin, ancho chile powder and 1 cup cheddar.
  3. Divide the filling among the warm tortillas, roll them snugly and arrange them seam-side down in the dish.
  4. Pour the remaining enchilada sauce over the rolls and top with the Monterey Jack and remaining cheddar.
  5. Cover with foil and bake for 20 minutes, then uncover and bake until bubbling, 8 to 10 minutes.
  6. Rest the enchiladas for 5 minutes before serving.