Cheesy Chicken and Bean Enchiladas with Tomato Rice and Lime Crema

These cheesy chicken and bean enchiladas are the ultimate comfort food: tender tortillas wrapped around a spiced filling of chicken, bell pepper and black beans, all smothered in a zesty red enchilada sauce and melted Mexican cheese. Baked until hot and bubbly, they’re served over fluffy tomato rice with a fresh pico de gallo and a tangy lime crema that ties everything together.

This recipe is perfect for a weeknight dinner or a festive gathering. The combination of smoky spices, creamy beans and gooey cheese is irresistible and the bright toppings add a refreshing contrast. Get ready for a saucy, hearty meal that will have everyone coming back for seconds!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). In a small bowl, stir together the sour cream, a squeeze of lime juice and a pinch of salt to make the lime crema. Set aside.
2. Finely dice the red onion, green pepper and tomato. Mince the garlic. Rinse and drain the black beans. Chop the cilantro.
3. In a medium saucepan, combine the jasmine rice, 1.5 cups water and the Southwest spice blend. Bring to a boil, then reduce heat, cover and simmer for 15-18 minutes until tender. Fluff with a fork.
4. While the rice cooks, heat a drizzle of oil in a large skillet over medium-high heat. Add the chopped chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
5. In the same skillet, add a little more oil if needed. Sauté the diced green pepper and half the diced red onion for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds.
6. Stir in the black beans, cooked chicken, tomato paste and Mexican spice blend. Cook for 1-2 minutes, then remove from heat. Season with salt and pepper to taste.
7. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Warm the tortillas briefly in the microwave or on a dry skillet to make them pliable.
8. Divide the chicken-bean mixture evenly among the tortillas. Roll up each tortilla tightly and place seam-side down in the baking dish.
9. Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the Mexican cheese blend on top.
10. Bake for 12-15 minutes, until the cheese is melted and bubbly. While the enchiladas bake, stir the diced tomato and remaining red onion into the cooked rice to make tomato rice. Fold in half the cilantro.
11. Remove enchiladas from oven. Serve the enchiladas with a side of tomato rice, a dollop of lime crema and a sprinkle of remaining cilantro.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them before rolling to prevent cracking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this vegetarian?

Absolutely! Omit the chicken and add extra black beans or your favorite vegetables like zucchini or corn.