Chicken and Black Bean Enchiladas with Gooey Jack Cheese

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I would feel wrong to rate this recipe less than 5 stars because I used it as inspiration but made it with different ingredients. However, I wanted to know why 2 pounds of chicken is called for when only half of that is used in the recipe and why Broccoli and other Vegs are listed when they are not in the recipe at all.

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When I made this I left out the salsa and green chillies and substituted the flour tortillas for corn. Also instead of making them into enchiladas... I did more of a toastada type of thing. This is a really good versatile recipe! :

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awful, just awful. I don't know if a different salsa would have made a difference,but this recipe was lacking-to say the least. Ill never make it again.

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This recipe is fantastic. Two years later I'm still using it and sharing it with friends. It's my easy and delicious go to recipe and can be tweaked to change it up. Absolutely delicious. I adore Robin and her wonderful 2-in-1 recipes. Try her lasagna - it's AWESOME!!!

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This was a delicious dish. I altered the prep a bit and I was very happy with the results. I cooked the chicken, onions, garlic with a squeeze of lemon juice. I then mixed the salsa, beans, chiles & cilantro together and slightly heated the mixture in the microwave, but kept it separate from the chicken. I also mixed some cottage cheese and some honey together and slightly heated it too. I made the enchiladas by first adding the chicken mixture, then the bean mixture and finally the cottage cheese mixture at the end. Added the cheese on top and it came out wonderful!

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I love this recipe and every time I make it, it is always a hit! I usually add a little Santa Fe cream cheese cooking cream to the filling and everyone loves it! Great recipe and easy to whip up.

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I added 1 cup cooked white rice to it. Add it in when you add in the black beans!
My family loved this recipe

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One of my families favorite recipes! I make it at least 3 times a month.

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Very tasty! I did add pour 1 can of enchilada sauce (10 oz can over top of the tortillas before topping with cheese. I also split it between 6 tortilla shells. The dish fit perfectly into a 9x13 baking pan. With the extra sauce, 6 servings, and using whole wheat tortillas, the recipe comes out to ~465 calories per enchilada for anyone counting at home.

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The enchilada filling was tasty, but the dish really needs sauce to make it enchiladas (and not dry. I guess if you add tons of cheese it helps, but I would suggest adding an enchilada sauce.