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Chicken and Black Bean Enchiladas with Gooey Jack Cheese Recipe

Chicken and Black Bean Enchiladas with Gooey Jack Cheese

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 41-50 of 164

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  • on August 11, 2010

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    of course the shells are going to get crispy, but if you dont like them so crispy all you have to do is this ... place you totillas on a plate and wet a paper towel and ing it out place it over the shells and microwave it for about 45 secs the steam will soften them and it will also help with bending them they wont rip as easy while stuffing them... and as long as you dont over cook them in the oven dont forget she said about 15 mins ... that could be to long for you i left mine in for 9 .. the cheese will stay moist too.. this also works for left over rice in place of the totillas if you have dry left over rice

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  • on July 15, 2010

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    These are absolutely delicious. I gave them 5 stars because even without my additions they are to die for. I add a layer of sour cream before rolling the Enchilada to keep it moist, and I know my boyfriend prefers some Enchilada sauce under the Gooey goodness of the cheese and on the pan before putting in the enchiladas. But seriously recommended!

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  • on June 12, 2010

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    To make them more moist you can always put enchilada sauce on top... I always use the green chile enchilada sauce. and if they're too dry on the inside mix in a little enchilada sauce and sour cream or even some cream of chicken soup. I do a reciepe very similar to this but I use the the changes I just mentioned above and they are so gooey and good.

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  • on May 15, 2010

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    Great for dinner after work.

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  • on May 10, 2010

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    This kinda reminds me of my recipe, except I don't use cilantro or the chiles.
    To keep it moist, try putting some enchilada sauce in layers. Everyone loves my recipe.

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  • on May 06, 2010

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    This recipe was sooooo soooo good.I made it for Cinco de Mayo and everyone loved it. Even my friends baby. I made a few changes to the recipe though. Nothing major. I used 1.5lbs of chicken, seasoned the meat and used double of the salsa. Oh yeah and put cheese on the inside and the outside of the enchiladas. (2 bags of cheese will be needed. So according to my recipe I made about 7 or 8 enchiladas, I cant remember exactly how many I just know they all were good. THANKS ROBIN MILLER!!!

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  • on April 25, 2010

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    How do you get the cheese to be gooey? mine dried out and the tortillas were crunchy.

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  • on April 20, 2010

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    The flavors were good. We would have it again but it was a little dry without condiments (i.e. sour cream, guac, etc..

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  • on April 18, 2010

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    This is a fantastic recipe! Easy to make and super delicious. I added green peppers to the mixture, cumin, and some chili powder. This recipe will be a new staple in my cooking!

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  • on April 13, 2010

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    They were full of flavor and extremely easy but they were very dry :(

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