FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Chicken Enchiladas And Black Bean-Zucchini Enchiladas, With Creamy Green Chile Sauce

4 faves
Nutrition per serving    (USDA % daily values)
CAL
441
FAT
98%
CHOL
53%
SOD
60%

Comments

Add a comment

Ingredients for 12 servings

2 Tablespoons Dijon mustard

1 Tablespoon olive oil

1 1/2 teaspoons chili powder

1 teaspoon salt

4 boneless, skinless chicken breasts

Olive oil

1 red onion, chopped

1 pound zucchini (about 2 medium), quartered lengthwise and cut into 1/4-inch-thick slices

4 cloves garlic, minced

One 15-ounce can black beans, rinsed and drained

1 teaspoon chili powder

1 teaspoon ground cumin

2 Tablespoons butter

2 cloves garlic, minced

2 jalapeƱos, minced

2 Tablespoons all-purpose flour

1 15-ounce can chicken or vegetable stock

16 ounces sour cream

1 8-ounce can fire-roasted mild green chiles

Cayenne pepper, to taste

16 8-inch flour tortillas

1 1/2 pounds Monterey Jack cheese, shredded

1/2 cup fresh cilantro leaves, plus more for garnish

1/2 cup sliced scallions, for garnish

2 limes, cut into 6 wedges each

You might also like

Teriyaki Chicken
David Lebovitz
Balsamic Roasted Roots + Spinach Sauce
Sprouted Kitchen
Fried Egg Sandwich With Sriracha
Tokyo Terrace
Beef Teriyaki
No Recipes
Salmon With Soy-Honey And Wasabi Sauces
Lulu Powers
Oatmeal Blueberry Applesauce Muffins
Joy The Baker
Pasta With 5-Minute Cherry Tomato Sauce
Pamela Salzman
Chicken With Mustard Cream Sauce
The Pioneer Woman
Creamy Mushroom Whiskey Steak Sauce Recipe
Steamy Kitchen
Teriyaki Salmon With Noodles
Donal Skehan