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    You are in: Home / Cheese / Chicken and Black Bean Enchiladas in Sour Cream Sauce Recipe
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    Chicken and Black Bean Enchiladas in Sour Cream Sauce

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 15, 2009

      WOW! I've just been told that the only enchilada recipe my family would eat can scootch over to make room for this one! This was really a very easy recipe. I used my VitaMix to shred two chicken breasts, used 1/2 red pepper, 1/2 green pepper (what I had to use up) & flour tortillas (personal preference). I made 12 enchiladas fit into a 9x13 baking dish & we devoured all but 3! I served them with sour cream, fresh tomatoes & salsa. The only thing I would change in the future is to spread a bit of sauce on the bottom of the dish before laying in the enchiladas. While it didn't affect the flavor any, the bottoms were a little tough to cut through without steak knives. And maybe that was because I used flour tortillas? Regardless, this is an EXCELLENT recipe! I'm so glad we had the opportunity to try it & most of all, thank you for posting your creation, Moki! Made & enjoyed for Fall 2009 PAC-O.

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    • on April 02, 2010

      DELICIOUS! I doubled the recipe making 38enchiladas. I used veggie broth instead of chickie broth and sprayed my glass Pyrex w/butter flavored canloa oil beforehand. Next tm, I plan to cheat, cheat, cheat, by purchasing pre-cooked chicken, pre-shredded pepperjack cheese and canned grn chiles vs grn peppers. Altho, worth every minute of effort, prep tm was painfully L-O-N-G. Definitely a keeper! TY ;)

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    • on January 19, 2010

      Absolutely delicious! I made this last night, exactly according to the recipe. Loved it, and plan to make it again. Thanks for turning me onto dried chipotle powder, too! This is just as good the next day for leftovers, as well!

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    • on October 04, 2009

      yumyumyummmmm! the kids are asking me to make this again already. maybe i used too much filling per enchilada...i got 14. but it was perfect. the sauce was delectable. do make sure the tortillas are thoroughly heated otherwise they crack & are generally a nuisance. ;) a wonderful comforting meal! made for PAC FAll '09.

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    • on October 05, 2012

      Well, this was my first 'enchilada' experience ever. (Nova Scotian, lol!) This dish was delicious. The sauce was amazing. I licked the pot clean.

      I was a little unsure of myself because I had to use flour tortillas because I couldn't find corn tortillas- and I had no clue how to 'warm' them as I don't have a 'usual way'. I ended up warming them in a little butter in a frying pan. I didn't need the full 45 min to bake them- maybe 35-40 was fine)

      Thank you for sharing!! Everyone is licking their forks!

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    • on September 29, 2012

      Just made this last night and while there were quite a few steps, it was well worth it. I had baked my chicken breasts with a chipotle rub but other than that I followed the directions to the T (which I rarely do). My husband and I loved it and it makes enough for an army!

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    Nutritional Facts for Chicken and Black Bean Enchiladas in Sour Cream Sauce

    Serving Size: 1 (218 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 359.2
     
    Calories from Fat 140
    39%
    Total Fat 15.5 g
    23%
    Saturated Fat 8.0 g
    40%
    Cholesterol 39.3 mg
    13%
    Sodium 350.2 mg
    14%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 7.1 g
    28%
    Sugars 2.4 g
    9%
    Protein 13.5 g
    27%

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