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.