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Mexican Recipes
Chicken, Corn & Black Bean Enchiladas

Chicken, Corn & Black Bean Enchiladas

with Red Sauce and Crushed Nacho Topping

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These enchiladas are stuffed to the brim with Mexican spiced chicken, cheese, black beans and a special ingredient...tortilla chips! Adding crushed chips to these enchiladas gives them an extra layer of crunch. Don't forget to smother it all in the red sauce and lime crema!

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs

12 unit

Flour Tortillas

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

85 g

Tortilla Chips

2 tbsp

Mexican Seasoning

1 cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

9 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

1 can

Black Beans

1 tbsp

Tomato Paste

9 g

Garlic

56 g

Corn Kernels

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

Not included in your delivery

3 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1034 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate97 g
Sugar3 g
Dietary Fiber7 g
Protein59 g
Cholesterol185 mg
Sodium1037 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Strainer
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Small Bowl
Whisk
Measuring Cups
9x13" Baking Dish
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Preheat your broiler to high (to broil enchiladas).

Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Drain, then rinse black beans. On a clean cutting board, pat chicken dry with paper towel, then cut into 1/2-inch pieces.

2 COOK CHICKEN
2 COOK CHICKEN
2

Heat a large non-stick pan over high heat. When pan is hot, add 1 tbsp oil, then chicken. Sprinkle over 1 tbsp Mexican seasoning. Cook, stirring often, until chicken is cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) Transfer chicken to a large bowl, then add corn and black beans. Stir to combine. Set aside.

3 COOK RED SAUCE
3 COOK RED SAUCE
3

Using the same pan, reduce heat to medium. Add another 1 tbsp oil, then tomato paste, garlic and remaining Mexican seasoning. Cook, stirring often, until fragrant, 1-2 min. Meanwhile, in a small bowl, whisk together 1 1/2 cups cold water and cornstarch. Remove pan from heat. Add cornstarch mixture and stir together. Return pan to heat over medium-low. Cook, stirring often, until sauce is slightly thickened, 3-4 min.

4 STUFF ENCHILADAS
4 STUFF ENCHILADAS
4

Spray or wipe a 9x13-inch baking dish with 1 tbsp oil. On a clean work surface, arrange tortillas. Over half of each tortilla, divide chicken mixture. Roll tortillas up to close. Place, seam-side down, in the prepared baking dish. Drizzle half the red sauce over enchiladas.

5 BROIL ENCHILADAS
5 BROIL ENCHILADAS
5

In another large bowl, crumble tortilla chips. Add cheese and stir together. Sprinkle tortilla chip mixture over assembled enchiladas. Broil in middle of oven until cheese melts, 3-4 min. Meanwhile, in another small bowl, combine sour cream, lime zest, lime juice and 2 tbsp water. Season with salt and pepper. Stir to combine.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide enchiladas between plates. Spoon over remaining red sauce. Dollop with lime crema. Squeeze over a lime wedge, if desired.