Meals 4 Sharing: Spicy Chicken & Bean Enchiladas Verde

 Spicy chicken and bean enchiladas verde made with tender shredded chicken, hearty beans, zesty salsa verde, and melted cheese—this easy, flavor-packed Mexican-inspired casserole is perfect for quick weeknight dinners or crowd-pleasing meals.

Why I love these Chicken & Bean Enchiladas Verde

Before I share this wonderfully tasty and especially easy enchilada recipe with you I just have to ask….

Do you know what Cinco de Mayo is?

I thought I did.  Well let me back up…a few weeks back we were at our favorite Mexican restaurant and they happened to have decorations up and signs hanging everywhere reminding us that Cinco de Mayo was nearing.   As our family was eating and enjoying some intelligent conversation, I had to open my big mouth and ask…..

What does Cinco de Mayo mean?

My oldest,  lost all the color in his face, mouth falls open, brow furrows, and he says, “really mom?”   Well as soon as I said it, I knew it was a stupid question, because I can count to ten in Spanish, and well Mayo is quite similiar to May…not Mayonnaise.  Duh!

Please accept my apologies fellow brunettes, because on a daily basis….sometimes more than once a day, I put our reputation of  level headed intelligence on the line.

So yes Cinco de Mayo means “the 5th of May”, but it’s not Mexico’s independence day.  (September 16 is Mexico’s Independence Day.)  Which is what I thought it was.  Ditz factor rising.  Cinco de Mayo is mainly celebrated in the USA and in the Mexican state of Puebla, where the Battle of Puebla was won on May 5, 1862, when the Mexican army defeated the much larger French army that was sent in my Napoleon III, to establish an empire in Mexico.  So every year Mexican Americans and the people of Puebla celebrate Mexican heritage and pride on the 5th of May, to commemorate the cause of freedom and democracy.  (I found all this information here…thank goodness for Wikepedia!)

So now that I got my facts straight, and if I missed something or misinterpreted something forgive me, and please feel free to set me straight, I’m used to it….. I will share these yummalicious enchiladas with you my Amigos.

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How to make Chicken & Bean Enchiladas Verde

Spicy Chicken & Bean Enchiladas Verde

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course dinner

Cuisine American, Mexican

Calories 3040 kcal

Ingredients

  

• 4 cups shredded cooked Chicken
• 4 cups 32 ounces store-bought Salsa Verde, divided
• 12 ounces Colby Jack or Monterey Jack Cheese
• 1/2 cup fresh chopped Cilantro divided
• 1 can Beans rinsed your choice black, pinto, or cannellini
• salt and pepper to taste
• 12-16 Corn Tortillas
• sliced onion and sour cream for garnish

Instructions

 

• Preheat oven to 400 degrees
• Combine chicken, 1 cup salsa verde, beans (rinsed and partially smashed), 1/4 cup cilantro, salt and pepper to taste.
• Spread 1 cup of salsa verde in bottom of a 9×13 baking dish.
• Warm tortillas in a skillet, or wrap them in damp paper towels and microwave on high power until warm and pliable.
• Spoon about 1/4 cup of chicken filling into each tortilla, sprinkle with cheese and roll into a cylinder, place seam side down in baking dish. Repeat with remaining filling and tortillas.
• Drizzle enchiladas with 1 1/2 cups salsa verde.
• Cover dish with foil and bake at 400 degrees for 30 minutes.
• Remove from oven, remove foil, and immediately sprinkle with remaining cheese (and onion if desired), let stand for a few minutes until cheese has melted.
• Serve with sour cream and remaining salsa verde.

Notes

Adapted from Pam Andersons Perfect One Dish Dinners.

I like to serve this with Spanish Rice, Tortilla Chips, and maybe a light Salad with avocado slices on top!
Enjoy!

Nutrition

Calories: 3040kcalCarbohydrates: 224gProtein: 235gFat: 121gSaturated Fat: 56gPolyunsaturated Fat: 15gMonounsaturated Fat: 35gCholesterol: 622mgSodium: 4711mgPotassium: 2816mgFiber: 34gSugar: 15gVitamin A: 236IUCalcium: 2111mgIron: 17mg

Keyword chicken, easy, enchiladas, tex-mex

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