Chicken & Black Bean Enchiladas Suizas
This is my go to meal when all else fails. Sometimes I make them layered like a lasagna and when I have the time I roll them. You can use conventional tortillas but I used Siete because we try to eat Gluten Free whenever possible. You can substitute for any kind of beans, mashed garbanzo beans work fantastic! These also freeze well so sometimes when time permits I make 2 casseroles, one we eat that day and the other I freeze for another dinner. They make a wonderful protein packed meal. Creamy, a little spicy and super cheesy! I actually almost killed my son because if you can see below he dug into the casserole before I could take a picture!
Chicken & Black Bean Enchiladas Suizas
Spicy, creamy, cheesy chicken and black bean stuffed Gluten Free tortillas, smothered in a spicy creamy crema and drenched in cheese! Hello?
Ingredients
Enchilada Ingredients
- 8 tortillas I used Siete Almond Tortillas
- 1 cup white cheddar or monterey jack I used Organic Pastures Raw Cheddar, shredded
Chicken & Black Bean Filling
- 1 pound chicken thighs or chicken breast poached and shredded
- 1 can Trader Joes Black Refried Beans
- 1 cup white cheddar or monterey jack I used Organic Pastures Raw Cheddar, shredded
- 2 ounces cream cheese softened
Spicy Crema
- 1 cup heavy cream
- 2 garlic cloves
- 2 green onions
- 1 4 ounce can roasted green chiles diced
- 1/4 cup pickled jalapenos drained
- 1 tablespoon fresh cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees
- Combine the Chicken & Black Bean filling ingredients in a bowl and set aside.
- Combine the Spicy Crema ingredients in a blender or food processor and blend until just combined.
- Place 2 heaping tablespoons of the filling into the tortilla and roll. Place seam side down in casserole and repeat with all 8 tortillas.
- Pour the spicy crema over the enchiladas.
- Sprinkle with the remaining cheese and bake for 30 minutes.