How to Make Fiesta Chicken and Black Bean Enchiladas from Mission - A Step-by-Step Guide

If you're in the mood for a delicious and satisfying Mexican-inspired dish, look no further than Fiesta Chicken and Black Bean Enchiladas from Mission. This recipe is perfect for those busy weeknights when you want to whip up something tasty and filling without spending hours in the kitchen. With just a few simple ingredients and Mission's famous tortillas, you can create a meal that will have your family coming back for more.

These enchiladas are packed with flavor and are sure to be ...

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Ingredients

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  • ¼ cup chicken broth
  • 16 ounces skinless, boneless chicken breast
  • 1 medium onion, diced
  • 1 red pepper - stemmed, seeded, and diced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup canned corn kernels
  • ¼ cup packed chopped fresh cilantro
  • 1 (4 ounce) can diced green chiles
  • 2 ¼ cups grated low-fat sharp Cheddar cheese, divided
  • ⅔ cup fat-free sour cream
  • hot pepper sauce (such as Tabasco)
  • salt and ground black pepper to taste
  • 8 Mission Soft Taco Flour Tortillas
  • ⅔ cup enchilada sauce

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 44 mins
  • Servings: 4

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11x2-inch baking dish with cooking spray.
  • Pour chicken broth into a small frying pan and bring to a simmer. Add chicken, cover, and simmer until no longer pink in the center and the juices run clear, about 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan and let cool.
  • In the same frying pan, add onion and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from the heat.
  • Shred cooled chicken and place into a large bowl. Add onion mixture, black beans, corn, cilantro, and chiles. Stir in 2 cups Cheddar and sour cream until thoroughly blended. Add Tabasco, salt, and pepper.
  • Place 1/8 of the mixture into center of each tortilla. Roll tortillas and place into the prepared baking dish. Pour enchilada sauce over top and sprinkle with remaining 1/4 cup Cheddar.
  • Bake in the preheated oven until sauce bubbles and enchiladas are heated through, about 35 minutes.
  • Nutrition

    724 cal.

    • Total Fat: 24g
    • Saturated Fat: 10g
    • Cholesterol: 112mg
    • Sodium: 2174mg
    • Total Carbohydrate: 93g
    • Dietary Fiber: 12g
    • Total Sugars: 13g
    • Protein: 58g
    • Vitamin C: 69mg
    • Calcium: 878mg
    • Iron: 4mg
    • Potassium: 931mg