Chicken Enchiladas | Black Bean Enchiladas | Recipe Cart

Name: Chicken Enchiladas | Black Bean Enchiladas | Recipe Cart
Total time: 120 min
Ingredients: 2 tablespoons Dijon mustard ((optional)); 1 tablespoon olive oil; 1 1/2 teaspoons chile powder; 1 teaspoon salt; 4 boneless, skinless chicken breasts; Olive oil; 1 red onion (sort of finely chopped); 1 pound (about 2 medium) zucchini (quartered lengthwise and cut into 1/4-inch (6-mm) slices); 2 cloves garlic (minced); One can black beans (rinsed and drained); 1 teaspoon chile powder; 1 teaspoon ground cumin; 2 tablespoons butter; 2 jalapeños (minced); 2 tablespoons all-purpose flour; One can vegetable or chicken stock; 16 ounces (2 cups) sour cream; One can fire-roasted mild green chiles; Cayenne pepper; Sixteen (8-inch) flour tortillas; 1 1/2 pounds Monterey Jack cheese (shredded); 1/2 cup cilantro leaves (plus more for garnish); Thinly sliced scallions; 2 limes (cut into 6 wedges)

getrecipecart.com

These chicken or black bean enchiladas offer a choice of meat or bean filling, before being smothered in a green chile sauce and plenty of mozzarella. There's s

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Ingredients

2 tablespoons Dijon mustard ((optional))
1 tablespoon olive oil
1 1/2 teaspoons chile powder
1 teaspoon salt
4 boneless, skinless chicken breasts
Olive oil
1 red onion (sort of finely chopped)
1 pound (about 2 medium) zucchini (quartered lengthwise and cut into 1/4-inch (6-mm) slices)
2 cloves garlic (minced)
One can black beans (rinsed and drained)
1 teaspoon chile powder
1 teaspoon ground cumin
2 tablespoons butter
2 jalapeños (minced)
2 tablespoons all-purpose flour
One can vegetable or chicken stock
16 ounces (2 cups) sour cream
One can fire-roasted mild green chiles
Cayenne pepper
Sixteen (8-inch) flour tortillas
1 1/2 pounds Monterey Jack cheese (shredded)
1/2 cup cilantro leaves (plus more for garnish)
Thinly sliced scallions
2 limes (cut into 6 wedges)