Chicken enchiladas with non refried black beans

Chicken enchiladas with non refried black beans

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READY IN 4.5 hours
PREP TIME 1.0 hour
COOK TIME 3.5 hours

Chicken Bean Enchilada Casserole These enchiladas are bursting with flavor and irresistibly delicious paired with fresh-made pico de gallo & guacamole. It's recommended to travel the extra mile if you have time. Cooking the beans are a healthy alternative to canned, refried pintos. 


  • 1.5 cups of black beans
  • 3 boneless chicken breasts
  • 1.5 cups tomatillo salsa verde
  • 1/4 cup roasted chipotle peppers
  • 1/4 cup pickled jalapeño peppers
  • 1 chopped onion
  • 1 small can tomato sauce
  • 1 pkg of corn tortillas
  • 3/4 pkg of shredded Tex Mex Cheese. You may use any kind. Monterey Jack and cheddar are particularly tasty


  • 1Place beans in a rice or slow cooker with a few cloves of peeled garlic. Add the equivalent black bean - water ratio. Typically for every cup of beans, you use 2-3 cups water. It is unnecessary to soak the beans before hand. Soaking them have been scientifically proven to be ineffective at breaking down the gas causing chemical compounds.

    Once the beans are cooked, add 1/2 cup salsa verde with a couple canned chipoltle peppers and 2 TBSP of the pickled jalapeños ( these are available in most grocery store, Mexican isles. For added moisture and additional flavor add approximately 1/2 cup of the slow cooked chicken mixture, liquid & onion only (see below)

    Use a food processor. You may use Magic Bullet. I used Nutri-Bullet. Blend beans into a whipped puréed consistency and set aside.
  • 2Thaw chicken and stick the breasts into a slow cooker.
  • 3Add the onion, chipoltle peppers, jalapeños and tomato sauce into the cooker with chicken.
  • 4Cook on high for about 3.5 hours once the meat is cooked
  • 5Shred the chicken with a knife pulling it into small slivers
  • 6Take a glass cooking casserole dish
  • 7Moisten the bottom with the liquified chicken mixture
  • 8Wrap corn tortillas with whipped beans, chicken and sprinkle teeny bits of cheese in. Don't fuss with wrapping the tortillas perfectly since it's a layered casserole dish
  • 9While layering, pour the verde salsa on the enchiladas
  • 10Once dish is full, add the remaining cheese and bake for approximately 45 minutes on 350 degrees ferenheight or until the cheese begins to brown
  • 11The dish is exquisite and healthy topped with fresh green shredded cabbage, pico de gallo and guacamole
  • 12Bonapetite !