BLACK BEAN & SPINACH CHICKEN ENCHILADAS

September 8, 2013

David and I frequently develop things we refer to as “bits.” Like, how a comedian would have a “bit.” There are lots of them, but are too un-funny (to anyone but us) to share.

I also have a notebook full of ideas for skits of SNL. I am not pursuing being a writer for SNL. All of my comedy is far too G-rated. I have no intent to show these to anyone really. But today I will share a cooking related one with you.

The segment would be a spoof on Iron Chef. The lead chef is hauling it, trying to get everything finished in time, while his sous chef is a lovable fool with a big appetite. He eats everything when his superior’s back is turned. The obvious ideal person to play the sous chef is Chris Farley, RIP. It’d be a bit slapstick, but in the good way.

Please enjoy these enchiladas and may you never be plagued by such an adorably mischievous sous chef. And yes, the idea for this character is based on my always-hungry husband/ my very own sous. Never was there a faster metabolism than his, folks.

Black Bean & Spinach Chicken Enchiladas from Rachel Schultz

BLACK BEAN & SPINACH CHICKEN ENCHILADAS
Serves 3-4

2 cups spinach
1 batch homemade enchilada sauce
15 ounces black beans
15 ounces corn
6 green onions, sliced
1/3 cup cilantro, chopped
3 boneless, skinless chicken breasts, cooked and shredded
2 cups pepper jack cheese, shredded
1 cup cheddar cheese, shredded
8 tortillas
Olive oil
Salt & pepper

Preheat oven to 375 degrees. Heat spinach and olive oil in a skillet over medium heat until spinach is wilted. Remove spinach from skillet and set aside. Stir together cheddar and pepper jack cheeses. In a large bowl, combine black beans, corn, green onions, cilantro, spinach, shredded chicken, and 2 cups of cheeses. Reserve some cilantro and green onions for topping. Fill tortillas with mixture and roll, folding ends of tortilla.

Black Bean & Spinach Chicken Enchiladas from Rachel Schultz

Pour 1/2 of the sauce into a greased 9×13 baking dish. Lay tortillas over sauce.

Black Bean & Spinach Chicken Enchiladas

Top with remaining sauce, followed by the 1 cup of remaining cheese. Bake for 35 minutes. Top with cilantro and green onion.

Black Bean & Spinach Chicken Enchiladas from Rachel Schultz

5.0 from 2 reviews
BLACK BEAN & SPINACH CHICKEN ENCHILADAS
 
Author:
Serves: 3-4
Ingredients
  • 2 cups spinach
  • 15 ounces black beans
  • 15 ounces corn
  • 6 green onions, sliced
  • ⅓ cup cilantro, chopped
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 2 cups pepper jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 8 tortillas
  • Olive oil
  • Salt & pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat spinach and olive oil in a skillet over medium heat until spinach is wilted. Remove spinach from skillet and set aside.
  3. Stir together cheddar and pepper jack cheeses. In a large bowl, combine black beans, corn, green onions, cilantro, spinach, shredded chicken, and 2 cups of cheeses.
  4. Reserve some cilantro and green onions for topping.
  5. Fill tortillas with mixture and roll, folding ends of tortilla.
  6. Pour ½ of the sauce into a greased 9x13 baking dish. Lay tortillas over sauce.
  7. Top with remaining sauce, followed by the 1 cup of remaining cheese.
  8. Bake for 35 minutes.
  9. Top with cilantro and green onion.

Adapted from The Garden Grazer.

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Comments

  • Angela Harkness

    If I just want to buy enchilada sauce instead of making it, what size can would you recommend?

  • Ellen

    am I correct to assume that the black beans and corn are canned and drained?

    • Rachel Schultz

      Yes.

  • Anonymous

    Excellent! We just had this for dinner, and everyone loved it. Served with a simple side salad. Adding this to our rotation. Thank you!!

  • Lauren

    Can these be frozen and baked later?

    • Rachel Schultz

      Yes!

  • […] Black Bean, Spinach, and Chicken Enchiladas with Fiesta Lime […]

  • Sylvia

    What kind of tortillas did you use?

    • Rachel Schultz

      I usually buy the ones called “enchilada tortillas”

  • I love love this recipe! It been stuff tummies and smiling faces so far from the Pad tai to Chicken fried rice and now this. Bravo! Continue with the great recipes. Makes my life easier!

    • Rachel Schultz

      Wonderful! Thank you Sara.

  • Nikki

    Have you heard of Studio C? It’s like G Rated SNL. You can find them on YouTube. They have some hilarious stuff. My favorite is Gollum’s Rescue. Google Translator seriously makes me laugh, too. Your idea seems right up their alley.

    • Rachel Schultz

      Thanks! I will check them out.

  • Sheila

    The recipe looks delish.

  • Yum! We do a lot with chicken, cheese and tortillas, but we really need to expand our repetoire. This recipe looks delicious!

    • Rachel Schultz

      Thanks! We loved it.

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