Chili Cheese Black Bean Enchiladas Recipes

REFRIED BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

CHEESY CHILI ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

THE VERY BEST VEGETARIAN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Combine beans, corn, cumin, chili powder, most of the sliced green onion (reserve a small handful for garnish), pepper jack cheese, 1/2 a cup of enchilada sauce, and salt and pepper in a large bowl.
• Pour 1 cup of enchilada sauce into the bottom of a baking dish.
• Fill tortilla with about 1/3 a cup filling, roll up enchiladas, and place them seam-side down in the baking dish.
• Continue with the remaining tortillas until they are filled.
• Pour remaining 1.5 cups of sauce over enchiladas and top with cheddar cheese.
• Cover with foil and bake for 20 minutes or until the cheese is melted and the sauce is bubbly.
• Garnish with green onion, cilantro, queso fresco, and serve with sour cream and blender salsa.

SPICY BLACK BEAN, GREEN CHILI & CHEESE ENCHILADAS

Steps:

• Preheat oven to 375*F. and position a baking rack in the middle of the oven.
• Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
• Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
• Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside.
• If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
• Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
• Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
• Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
• Will keep in the fridge for a couple days.
• Reheat in oven or microwave.

CHILI 'N' CHEESE ENCHILADAS

Steps:

• In a large ovenproof skillet, cook beef and 1/2 cup onion over medium heat until the meat is no longer pink; drain. Stir in the chili seasoning, tomato sauce, tomato paste, chili beans and water. Simmer, uncovered, for 15 minutes. , Meanwhile, combine 2 cups cheese and remaining onion. Divide cheese mixture evenly on the tortillas. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with picante sauce and remaining cheese. , Bake at 350° for 20-25 minutes or until heated through.

SPICY BLACK BEAN, GREEN CHILI & MANCHEGO ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 C) and position a baking rack in the middle of the oven.
• Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Cumin may also be a good addition, but fine without. Set aside.
• Warm the enchilada sauce in a large shallow pan over low-medium heat. Then turn off the heat.
• Pour a small amount of enchilada sauce to lightly coat the bottom of a 9x13 dish (adjust pan size if altering batch size).
• Transfer one tortilla at a time to the baking dish and flip to coat both sides. Then add 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas (as original recipe is written). As you go, add more of the warmed enchilada sauce to the baking dish to keep the tortillas lightly coated.
• Top enchiladas with a bit more enchilada sauce down the middle (adding too much sauce can make these soggy).
• Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.
• Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
• Will keep in the fridge for a couple days. Reheat in oven or microwave.

EASY BLACK BEAN CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 425°F. Place the chicken breasts on a lined sheet pan. Drizzle with a tablespoon of the olive oil and generously sprinkle with some of the salt and pepper.
• Roast the chicken breasts for 20 minutes. When cool enough to handle, pull the meat into pieces with a fork.
• While the chicken is baking in the oven, place the 1/4 cup olive oil, corn flour, chili powder, cumin, oregano, and 3/4 teaspoon kosher salt in a skillet over medium-high heat. Whisk. When hot, add the tomato paste, chopped green chiles, and minced jalepeño (if using) and whisk constantly until smooth and darkened in color. TIP: Be careful not to burn the mixture once the tomato paste and chiles go in the pan. It will form a paste and cook quickly. You want the color to darken, but not burn.
• Whisk in the chicken stock in several additions, along with the lime juice. Simmer, stirring frequently, until lightly thickened, about 5 to 6 minutes. Remove from heat. Taste and adjust seasoning.
• Heat the remaining olive oil (from the 1/4 cup less 1 tablespoon from the chicken) in a large skillet over medium heat. Add the black beans and diced onion and cook, stirring, until the onions are translucent, about 6 minutes. Add a few tablespoons of water about halfway if the pan starts to look dry. The black beans should break down a little with the onions.
• Add the pulled chicken, spinach, 1 1/2 teaspoons kosher salt, and the black pepper to the skillet and cook, stirring frequently, until the spinach has fully cooked, the ingredients are well mixed, and most -- but not all -- of the spinach water has evaporated. If the mixture looks too dry, add a couple tablespoons of water or broth. Taste and adjust seasoning.
• Lower the oven to 375°F and grease a 9" x 13" casserole dish. Spoon a thin layer of sauce on the bottom of the casserole.
• Fill each tortilla with a 1/2 cup (or so) of chicken and black bean filling and sprinkle with some of the grated cheese. Roll, and place seam-side down in the casserole. Repeat until you have a nice, full row of tortillas.
• Smother the tortillas with the remaining enchilada sauce and cover with the rest of the cheese and half of the scallions. Bake, uncovered, for 20 minutes, until hot.
• Serve hot with a side of sour cream, sliced avocado, and the remaining scallions.

BEEF CHILI ENCHILADAS

Steps:

• Spread 2 cups (500 mL) chili in 13 x 9-inch (3 L) baking dish; set aside.
• Spoon 1/2 cup (125 mL) chili onto centre of each of 8 small flour tortillas. Roll up; place seam side down in baking dish. Spoon remaining chili over enchiladas. Sprinkle with 1 cup (250 mL) shredded Cheddar cheese.
• Bake in 350°F (180°C) oven for 30 minutes