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Chicken Asparagus and Black Bean Enchiladas

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Chicken Asparagus and Black Bean Enchiladas

Kelly
The Cook
6 Servings
16 Ingredients
5 Comments

All of the usual enchilada flavors and ingredients plus a special star among spring crops: asparagus. And for those who are in the Get Real challenge, here's a chance to try your hand at some homemade tortillas.

Read More
6 Servings
16 Ingredients
5 Comments

Ingredients

  • 12 individual Asparagus
  • 5 ¼ individual Bacon
  • 1 ¼ cups slice Chicken, Boneless Breasts
  • 2 teaspoons mince Garlic, Cloves
  • ¼ cups Salsa #1
  • 15 ounces Black Beans, Canned
  • 1 cup dice Bell Pepper, Green
  • ½ teaspoons Cumin
  • ¼ teaspoons Chili Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups dice Green Onion (Scallion)
  • 6 individual Flour Tortillas, Whole Wheat (8-inch/Med)
  • ¾ cups Monterey Jack Cheese, Shredded
  • 1 ¼ cups Salsa #2
  • ½ cups Heavy Whipping Cream

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Bring a large pot of salted water to a boil.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 enchilada
Amount Per Serving
Calories
470
Total Fat
24g
Saturated Fat
11g
Trans Fat
0g
Cholesterol
74mg
Sodium
1357mg
Total Carbohydrates
42g
Fiber
6g
Sugar
6g
Protein
25g
WW Freestyle
12

Categories

shellfish-free, fish-free, nut-free, spring, summer, winter, fall, egg-free, real-food

Categories

shellfish-free, fish-free, nut-free, spring, summer, winter, fall, egg-free, real-food

5 Comments

Join the discussion

  1. 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

    Reply

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

    Reply

    1. 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/tradi… – 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.

      Reply