It’s finally getting a bit cooler here in Arizona, which means I can start using my oven again without melting.  It also happens to be Hatch Chile season, so I grabbed a few pounds of fresh Hatch chili peppers, roasted them, then froze them to use throughout the winter.  One of our favorite family recipes with roasted Hatch chiles are these Black Bean Chicken Chile Enchiladas.

{Thank you to Bush’s Best Beans + The Women Bloggers, LLC for sponsoring this post.  Recipe + opinions are my own.}

There is no other time of year than the fall and winter months that I use beans more.  So many beans!!  I can pop over to Walmart and I will always find the variety of Bush’s Beans I need for every recipe.

I use pinto, chili, and kidney beans in my Game Day chili, pinto beans in my Pork Cassoulet, black beans in my Tequila Pork and Green Chile Stew, and pinto beans in my Hatch Chile Corn Chowder.   Beans are loaded with protein and fiber, yet are fat free, so are a perfect compliment to any meal.

These Black Bean Chicken Chile Enchiladas are made with shredded chicken, Bush’s black beans (in a mild chili sauce), corn, and roasted chiles, then baked in a tangy sour cream sauce.   Perfect for a busy weeknight, I can make the whole batch in advance, then set it in the oven to bake just before dinner. And one of the nice things about empty nesting is that we always have leftovers, so I can take half the pan and freeze it for another meal!

Black Bean Chicken Chile Enchiladas

• 3-4 Fresh Green Chile Peppers (Hatch or Anaheim)
• 1 Tbsp. Vegetable Oil
• 2 c. Shredded Chicken
• 1 (11 oz) Can Mexican Corn
• 1 (15.5 oz) Can Bush’s Black Beans with Mild Chili Sauce
• 1/2 Small Onion, chopped
• 2 Cloves Garlic, peeled and minced
• 1/2 c. Shredded Monterey Jack Cheese

Sour Cream Sauce

• 2 c. Sour Cream
• 2 tsp. Chicken Bouillon Seasoning
• 2 tsp. Cumin
• 1 tsp. Chili Powder
• 1 c. Chicken Stock
• 1/2 c. Heavy Cream
• 1/2 c. Shredded Cheddar Cheese
• 4-6 Flour Tortilla Shells
• 1 c. Shredded Cheese

Preheat the oven to 350 degrees.  Wash and dry the chiles, cut in half and remove the seeds, then wipe the peppers with vegetable oil.  Place facedown on a foil-lined baking sheet and place in the oven.  Bake about 15-20 minutes until brown.  Remove from the oven and place the chiles in a plastic bag.  Let cool about 10 minutes, then remove from the bag and peel the skins off.  Chop the chile and set aside.

Shred the chicken* and place in a large mixing bowl.  Drain the corn and black beans and add to the bowl.  Set aside.  In a small frying pan, add a drop of vegetable oil and sauté the onion and garlic until soft.  Mix the onion, garlic, and chopped chiles, and monterey jack cheese into the chicken mixture.

Heat the oven to 325 degrees.  Place the sour cream in a small pan and heat on medium.  Stir in the chicken bouillon, cumin, and chili powder and whisk.  Add the chicken broth and heavy cream and heat until bubbling.  Add the shredded cheddar and whisk until smooth.  Simmer for about five minutes then remove from heat.

Spray a large glass baking dish with non-stick spray.   Grab a tortilla and spread 2-3 tablespoons of the chicken mixture into the center of the tortilla.  Fold the ends inward, then roll the tortilla up and place in the baking pan with the end of the fold facing down.  Do this with the rest of the tortillas and chicken mixture.

When all the tortillas are rolled and in the baking dish, pour the sour cream mixture over the top of the tortillas, sprinkle with the shredded cheese, and place in the heated oven for about 25 minutes.

Serve immediately with chopped avocado, green onion, and tomatoes.

*Note:  You can use leftover chicken or store-bought rotisserie chicken to save time, otherwise, use chicken that has been boiled in chicken broth for 30 minutes then cooled.