Chicken & Bean Enchiladas


  • 1 1/2 Cups Onion, Chopped
  • 1 Cup Poblano Chiles, Chopped
  • 5 Garlic Cloves, Minced
  • 2 Tsp. Chili Powder
  • 1 Tsp. Ground Cumin
  • 1/2 Tsp. Dried Oregano
  • 1 Cup Chicken Stock
  • 1 Tbsp. Purred Chipotle Chiles
  • 2 Cans Tomato Sauce
  • 3 Cups Chicken Breast, Shredded
  • 1 Can Black Beans
  • 4 Oz Shredded Cheddar Cheese
  • 4 Oz. Shredded Mozzarella Cheese
  • 16 Tortillas
  • 1 Cup Salsa
  • 1/2 Cup Sour Cream



  1. Preheat oven to 350°F. Place the DuraChef® Non-Stick Baking Sheet in the pan.
  2. Place the DuraChef® Non-Stick Cooking Sheet in the skillet. Place over medium heat. Add the onion, poblano, and garlic. Saute for 4 minutes. Stir in chili powder, ground cumin, and oregano. Add chicken stock, chipotles, and tomato sauce. Bring to a gentle simmer. Cook for 5 minutes, until slightly thickened.
  3. Combine the chicken & black beans in a medium bowl. Add half of the sauce mixture and a quarter of the cheese mixture. Toss to combine together.
  4. Place the mixture in the tortilla and roll up, jelly-roll style. Repeat for all the tortillas. Place the tortillas in the dish. Pour the remaining sauce and chicken mixture on top of the enchiladas. Bake for 30 minutes and serve.


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