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Chicken Asparagus and Black Bean Enchiladas

In my mind enchiladas are the quintessential make ahead meal. This version has all of the usual suspects: chicken, beans, cheese, and delicious Mexican flavor. But the asparagus, a welcome spring crop after a long winter, is the star of the show. It pairs wonderfully with the black beans and the smoky flavor of the bacon in this recipe. The sauce is simple, but perfectly creamy and spicy.

This recipe can easily be made vegetarian if desired. Just leave out the chicken and bacon and use olive oil to saute the veggies. Another note, we’re assuming that you have been inspired by our Get Real challenge to make some of your own breads. I promise the homemade tortillas aren’t scary. No yeast, rising, or kneading, just mixing and rolling. But if you need to save some time or aren’t ready for the challenge just yet, try to find a good quality, whole foods tortilla to purchase. Watch out for hydrogenated oils!

Chicken Asparagus and Black Bean Enchiladas


Kelly @ onceamonthmeals.com

Asparagus is the star of the show after a long winter.


  • .75 pounds Asparagus, trimmed
  • 4 ounces Bacon
  • .5 pounds Chicken thighs, cut into strips
  • 2 teaspoons Garlic, crushed
  • 1.5 cups Salsa (divided)
  • 15 ounces Black beans, undrained
  • 1 cups Green bell pepper, chopped
  • .5 teaspoons Cumin
  • .25 teaspoons Chile powder
  • .25 teaspoons Salt
  • .25 teaspoons pepper
  • .25 cups Green onions, chopped
  • 6 each Tortillas
  • .75 cups Monterey jack cheese, shredded
  • .5 cups Cream


Bring a large pot of salted water to a boil. Blanch the asparagus until bright green, then submerge into ice water to stop cooking. Dry. Cook the bacon until crisp. Remove and drain on paper towels or a napkin. Pour off all but about 1 Tablespoon of drippings. Saute the chicken and garlic in the drippings until just cooked. Stir in 1/4 of the salsa, the beans, bell pepper, cumin and chile powder with the chicken. Add salt and pepper, simmer for 7-8 minutes until thickened stirring occasionally. Stir in the green onions and bacon. Prepare your 8×8 foil pans. Assemble the enchiladas placing bean mixture down the center of each tortilla. Add 2 asparagus stalks to the top, top with a little cheese, and roll up. Place seam side down into pan. Repeat until you are out of tortillas. Combine salsa and cream, divide over top of pans of enchiladas. Bake at 350 for 30-45 minutes until warmed through. Sprinkle with cheese and other toppings if desired.

Freezing Directions:

Follow above directions, and cover and freeze before baking. TO SERVE: Thaw, then bake as directed above.

Servings: 6

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5 Responses to “Chicken Asparagus and Black Bean Enchiladas”

  1. Miz Helen says:

    Hi Kelly,
    What a great combination and a great idea for an enchilada. This just looks awesome and I can’t wait to try it! Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Trina says:

    We tried this tonight, it was awesome! Great flavor, and I love that these are heavy on the veggies and light on the meat.

    • Tricia says:

      So glad you are loving the site.

      If you are looking for a recipe, the best way to do so is to go to the search box in the upper right hand corner of the site and type something in. In this case, “greek chicken”. You get a page of several different posts so you have to go through them a bit (mostly the menus) to see what you can find.

      Clicking through a couple of posts it seems it was on this menu: http://onceamonthmom.com/traditional-january-2012-oamm-menu-oamc-once-a-month-cooking-freezer-cooking/ – it isn’t an OAMM recipe so you will need to click into the printable recipe cards for that menu in order to get the freezing directions.

  3. Amber says:

    What is the Cream referenced? Sour Cream or something else?

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