High-Fiber Chicken and Black Bean Enchiladas


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These healthy Chicken and Black Bean Enchiladas are as good as any restaurant and good for you. These enchiladas are filled with chicken, black beans, corn, onion, and cilantro and covered with a spicy enchilada sauce and plenty of cheese. Drain and rinse canned black beans. In a medium bowl, combine chicken, beans, 1 cup (130g) cheese, green chilis, cumin and garlic powder.

Preheat oven to 400°F (205°C). Spray a 9x12-inch (22x30cm) shallow baking pan with vegetable oil spray. Oct 11, 2016 These savory chicken and black bean enchiladas comes together in a snap and is a great way to increase your vegetable intake. More information High Fiber Chicken and Black Bean Enchiladas Hello HealthyHello Healthy. 3 cups shredded cooked skinless chicken breast.

1 (15.5-ounce) can unsalted black beans, rinsed and drained. 4 ounces shredded reduced-fat cheddar cheese (about 1 cup) 4 ounces shredded part-skim mozzarella cheese (about 1 cup) 16 (6-inch) corn tortillas. 1 cup prepared salsa. 1/2 cup reduced-fat sour cream. High-Fiber Chicken and Black Bean Enchiladas | MyFitnessPal.

October 2018. These savory chicken and black bean enchiladas comes together in a snap and is a great way to increase your vegetable intake. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary.

Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Directions. Remove chicken from rotisserie bones and shred.

Add chicken bits into a mixing bowl or Tupperware container and mix in 1/4 cup of enchilada sauce, onions, and cilantro. Evenly distribute the chicken/sauce mixture onto your six tortillas (about 2 ounces of chicken. These crowd-pleasing enchiladas are stuffed with a hearty filling of Mexican-spiced chicken, black beans, kale, and tender bites of rice.

It’s all brought together with a bit of rich sour cream. These Tex-Mex enchiladas, with their layers of irresistible flavors and textures, are sure to be a hit. Our filling features seared chicken (seasoned with a zesty Mexican spice blend), black beans, and yogurt. To complement the creamy filling, we’re also making a bright salsa verde.

Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour.

List of related literature:

Having this dish with black beans adds 5 grams of fiber.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

Carnitas, a traditional simmered pork dish served with corn tortillas, shredded lettuce, tomatoes, rice, and beans, is an example of a Mexican dish that’s usually a safe bet.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

This dish is a fine choice for both IBS-C and -D because chicken has very little insoluble fiber to worry about.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

Add the shredded chicken, tomatoes, tomatillos, chipotle, salt, pepper, and herbs.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

In large bowl, mix shredded chicken, tomatoes and jalapeño chiles with their liquid, sour cream, Each serving: About 445 calories, 29g protein, 38g carbohydrate, and chili powder.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Our goal was to breathe some life and spice into this typically heavy dish, with a spicy filling spread between layers of corn tortillas.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Serve refried beans with corn tortillas, rice, or couscous for a high-quality, complex-carbohydrate meal.

“Runner's World Complete Book of Running: Everything You Need to Run for Weight Loss, Fitness, and Competition” by Amby Burfoot
from Runner’s World Complete Book of Running: Everything You Need to Run for Weight Loss, Fitness, and Competition
by Amby Burfoot
Rodale Books, 2009

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

★ Serve alongside 12 WARM CORN TORTILLAS and top with CHOPPED CILANTRO and TOMATILLO-ÁRBOL SALSA (page 134) or AVOCADO-TOMATILLO SALSA (page 133).

“Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico” by Roberto Santibanez, JJ Goode, Todd Coleman
from Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
by Roberto Santibanez, JJ Goode, Todd Coleman
HMH Books, 2012

Top with the remaining two tortillas and the remaining tomatillo mixture.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I like them & the brunette is funnier then heck! I could totally see myself hanging out with them. They both are totally down to earth, and act like me & my girlfriends. They are being themselves & I totally dig that! ����

  • Thanks, great video as always. Can the enchilada be rolled ahead of time, about an hour before baking, or would they become too soggy?

  • I was gonna go to sleep since I have to wake up bright and early for tomorrow since I have chruch and I have to volunteer, but I seen this. Lol. Thanks for uploading!:D

  • you should have put some sauce on the bottom before you rolled your filled tortillas in the pan. i usually use corn tortillas.  I fry them first and them dip them in the sauce, roll them up and then pour sauce at the bottom and over top.  

  • Luscious recipe. Will use corn tortillas and substitute corn starch for flour to make a great gluten free meal. Perfect winter comfort food thank you! Love your awesome videos.

  • Testing. I’ve been told that I’ve been “fixed.” Will this one stick, or will I be spam again. No comment necessary, Beth. I’m just using your vid as an example for staff, to figure out what’s happening.

  • Yummmm! I have only had enchilada’s one time in my life and it was filled with ground beef and zucchini and some other stuff. It was good, but yours certainly looks much more appetizing. Will definitely be trying this as soon as I get to the market. Thanks again!

  • Made these for friends last week and plates were licked clean. Used blackbeans instead as they’re my new favourites atm:) Thanks for your recipes and the way you present them

  • Hi, here from México. Although this recipe looks delicious, our enchiladas are done very differently. We make them with corn tortillas (not flour), and we don’t bake them.  What you just did we called tacos.

  • I am mexican and I loved to watch this video. I am pretty sure this is the closest way to make enchiladas in your country and many places around the world. Thank you for sharing part of mexican culture… by the way I love your videos!

  • yeh i am not a big fan of fish either. but if the person whose cooking it really knows how to cook a real good fish dish. i would def eat it

  • one of my favorite things to make must have been mexican in a previous life i LOVE mexican food….lol I havent done it in ages might have too here real soon before it grts to hot here to tutn on the oven….lol

  • 1 chicken breast lol. What is this a recipe for one or two people? When I cook I cook like you double triple it even though only two of us because we eat it later one way or another. It’s a wonderful recipe I like to make chicken enchiladas too although mine don’t usually have that many ingrediants. Just more ideas to play with 😉

  • Wow, interesting differences from standard fare; love the idea of adding all the veggies inside them and NOT frying the tortillas first. Normally we do fry them in half sauce and have oil messy and more fat and the top is still crunchy. Sour cream inside is interesting too. I may try this one with minor tweaking. Great job Beth.

  • This I would LOVE but the boys in the house won’t:( I may make it anyway and if they complain, suggest they come up with the next dinner (I’m mean like that, jk)

  • love it… do u have a general joes/tso’s recipe? i’ve lloked around yt but didnt really like what i’ve found:( i just want something kinda quick and a little easy…lol

  • Oh boy, that looks so delicious! Very healthy too. You do a fine job rolling up those suckers! They looked beautiful in the pan. I can only imagine what mine would look like…lol.

  • im so hungry that this video is actually hurting me lol will be making this on the weekend…got to go dig for some food now lol

  • Everything in the enchiladas looks really yummy! Just a suggestion…when you bake the enchiladas, you really don’t want to “bake them.” Just cover the pan with foil and heat them up until everything is hot and the cheese is melted. Take off the foil and then “bake them” for about 5 minutes. They will be moist and delicious!:o)

  • I have a request, can you teach how to make “Chocoflan Cake”?
    I have been try some recipe. but still not successful…
    I have try a lot of your recipe, is very successful… Hope that you can share this recipe…��������

  • So i made this recipe today and OMG it was SOOO good. So my chicken was seasoned the shawarma way. I didn’t have chili so i put a red pepper instead. I made the sauce exactly like in the video but with water instead of chicken stock because I never have chicken stock
    I’ll definitely make it again. I think it just became part of my very picky cooking book

  • Really delicious dish! It’s pretty full proof too:) I made this last night and my fiancé and I really enjoyed it. I wonder if it would taste just as good with green enchilada sauce…

  • I made this for dinner tonight and it was declared a winner! The only ingredient I did not have on hand was a fresh pepper, so substituted 1/4 teaspoon cayenne. I’ve never made enchilada sauce before (always used canned), homemade was so much better! Thanks for another super simple and tasty recipe.

  • I can’t wait to make this. Yum. My family doesn’t like spicy dishes to much so I may have to work with it a little. But…It looks amazing to me!

  • Craftsy— I’ve bought tons of your classes and recently subscribed to Unlimited. In all the classes I’ve watched, the instructors are very professional in their conduct and demeanor— so why are you lowering yourself to showcasing people who can’t even clean up their language for a 9-minute video? Humor and banter and silliness are one thing (I love Off Our Needles) — but this is just plain low-class. And to have the first show about using leftover chicken to make enchiladas? Tell me something I don’t know. And they never mentioned quantities or where to find the recipe. Just plain poorly done, and Craftsy is capable of far better.

  • There are a lot of ways to cook enchiladas depending on which place you visit in México, although I agree with some comments before thats this are not enchiladas but it seems like a good idea for burritos.
    I understand that it can be hard to find the right ingredients if you are in other countries.
    As a Mexican, I appreciate that you have tried to show in your videos mexican food and it would be nice if you could visit our country so you could try corn tortillas. It is not like in the movies or cartoons I’m sure you’ll love our gastronomy I promise you’ll love it.
    We usually use corn tortilla, but is true that in some places near US like Nuevo León they use tortillas like your’s, not for enchiladas but for many other things.
    Thank you for sharing


  • Just fyi, I’ve reported this phenomenon to staff. Every comment I make lately, on every video, is getting instantly marked as spam. There’s some evidence that it’s happening to other people, too, so something very fishy is going on.

  • Gracias por la receta saludos desde México te felicito te dejo mi suscripción ojalá puedas conocer mi canal y si así lo decide suscribirte saludos desde México

  • What a great duo. I have missed Robin Miller on Food Network. I used to watch her all the time and she was my favorite and I have one of her cookbooks. I have Katie Workman’s two cookbooks and gave one to my daughter. I surely enjoyed this. Good going Craftsy!

  • for me its an Amazing go to lunch tomorrow loove this recipe especially because its made without slowcooker cause i dont have it thaaaaank you ����

  • That’s a really good combination of textures and flavors wrapped up in there. And I was just thinking tacquitos tomorrow. I may have to do this instead.

    I wonder… rather than adding more sauce, if you just covered them with foil to help them steam, rather than crisp…

  • Hello, your serving dish is beautiful, can you share where we can get similar ones? Also, do you know where one can buy evil eye bracelets that are genuine, not just something that people sell as craft projects? Thank you:o)