David Burtka’s Cheesy Chicken & Bean Enchiladas
with Tomato Rice, Pico de Gallo & Lime Crema
David Burtka’s Cheesy Chicken & Bean Enchiladas
Tender chicken and hearty beans wrapped in tortillas, baked with melty cheese and served with tomato rice, bright pico de gallo, and zesty lime crema.
Ingredients
For 2 servings
- 1 unit Black Beans
- 10 ounce Chicken Breast Strips
- ¼ ounce Cilantro
- 10 ounce Enchilada sauce
- 6 unit Flour Tortillas
- 1 clove Garlic
- ¾ cup Jasmine Rice
- 1 unit Lime
- 1 unit Long Green Pepper
- ½ cup Mexican Cheese Blend
- 1 tablespoon Mexican Spice Blend
- 1 unit Red Onion
- 3 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Tomato
- 1.5 ounce Tomato Paste
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyHard
Prep Time15m
Total Time45m
Calories1250
Protein51g
Carbs151g
Fat46g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for extra black beans, sautéed mushrooms, or a soy-based meat alternative. For dairy-free needs, use a plant-based cheese and plain unsweetened yogurt or a dairy-free crema in place of the cheese and sour cream.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to add freshness against the rich, cheesy filling. If you want a fuller spread, offer extra salsa, avocado, or chips on the side for scooping up the saucy enchiladas.
