Cheesy Chicken & Black Bean Enchiladas

🥘 Ingredients

• black beans
  1 can
• black pepper
  1 tsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• crushed tomatoes
  1 can
• diced skinless dark meat chicken
  12 oz
• flour tortillas
  8 pieces
• garlic powder
  1 tsp
• mexican cheese blend
  1 c
• mexican spice blend
  1 unit
• mild red enchilada sauce
  10 oz
• salt
  1 tsp
• scallions
  4 pieces
• sour cream
  2 tbsp
• sugar
  1/2 tsp
• water
  1/2 c

🍳 Cookware

• large pot
• medium bowl
• slotted spoon
• baking dish

1. 

   1

   sour cream diced skinless dark meat chicken crushed tomatoes chicken stock concentrate black beans flour tortillas scallions mexican spice blend garlic powder mexican cheese blend mild red enchilada sauce cooking oil black pepper salt sugar water

   sour cream: 2 tbsp, diced skinless dark meat chicken: 12 oz, crushed tomatoes: 1 can, chicken stock concentrate: 1 unit, black beans: 1 can, flour tortillas: 8 pieces, scallions: 4 pieces, mexican spice blend: 1 unit, garlic powder: 1 tsp, mexican cheese blend: 1 c, mild red enchilada sauce: 10 oz, cooking oil: 1 tbsp, black pepper: 1 tsp, salt: 1 tsp, sugar: 1/2 tsp, water: 1/2 c
2. 

   2

   Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.
3. 

   3

   Open package of chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pot over medium-high heat. Add diced skinless dark meat chicken, scallion whites, mexican spice blend, garlic powder, salt, and black pepper; stir to combine. Cook, stirring occasionally, until chicken is browned but not yet cooked through, 2-3 minutes. Stir in crushed tomatoes, chicken stock concentrate, water, sugar, and 1 tsp salt. Bring to a boil, then reduce to a low simmer and cover. Cook, undisturbed, until chicken is cooked through ⏱️ 10 minutes .
4. 

   4

   Meanwhile, drain and rinse black beans. Transfer beans to a medium bowl ; mash with a fork until mostly smooth. Once chicken is cooked through, turn off heat. Using a slotted spoon , transfer chicken to bowl with mashed beans. Stir to combine; taste and season with salt and pepper if desired. Reserve cooking liquid in pot for later.
5. 

   5

   Place a small amount of filling on one half of each flour tortillas. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in a baking dish .
6. 

   6

   Adjust rack to top position; heat broiler to high. Return pot with reserved cooking liquid to medium-high heat. Whisk in mild red enchilada sauce and bring to a low simmer. Cook, whisking constantly, until incorporated ⏱️ 2 minutes . Pour sauce over enchiladas to coat. Sprinkle evenly with mexican cheese blend. Broil on top rack until sauce is bubbly and cheese is melted and browned ⏱️ 5 minutes .
7. 7

   Divide enchiladas between plates. Sprinkle with scallion greens and dollop with sour cream. Serve.