Chicken and Black Bean Enchiladas

Ratings & Reviews

Reviews

• 
  LeilaH92

  I must say that I was quite intrigued by the concept of these Chicken and Black Bean Enchiladas. As someone who values the richness of traditional Moroccan and Egyptian cuisine, I was eager to explore the flavors of this Mexican dish. The use of halal ingredients such as boneless, skinless chicken breasts and black beans was a significant factor in my decision to try this recipe. The instructions were clear and easy to follow, and I appreciated the attention to detail in each step. The end result was a delicious and satisfying meal that was both nourishing and enjoyable. The combination of the tender chicken, the slight crunch of the onion, and the creamy cheese all worked together in harmony. However, I must admit that I did modify the recipe slightly to suit my personal taste preferences, adding a hint of cumin and paprika to give it a touch of familiar warmth. Overall, I would highly recommend this recipe to anyone looking to explore the beauty of Mexican cuisine while still adhering to the principles of halal cooking.

• 
  CormacIE

  Well, isn't this a lovely twist on traditional cuisine? I mean, who needs shepherd's pie when you can have Chicken and Black Bean Enchiladas, right? In all seriousness, I was a bit skeptical about trying this dish, given my love for all things Irish and gluten-free. But, I decided to take a leap of faith and give it a go. The flavors were indeed delicious - the combination of shredded chicken, black beans, and cheese was a treat. However, I did have to make some modifications to accommodate my gluten intolerance, swapping out the traditional tortillas for gluten-free alternatives. That being said, I'm not sure I'd trade in my soda bread for a tortilla just yet. Perhaps it's the Irish in me, but I still prefer a good ol' plate of shepherd's pie. All in all, I'd give this recipe 3 stars - it's a tasty alternative, but not quite my cup of tea.

• 
  Nalani87NZ

  I must say, I approached this recipe for Chicken and Black Bean Enchiladas with a mix of curiosity and skepticism, given my affinity for traditional Maori cuisine. However, the blend of flavors and textures caught my attention. The process of preparing the filling, with shredded chicken, black beans, onion, and cilantro, was quite engaging, and I appreciated the simplicity of heating the enchilada sauce. The step of dipping the corn tortillas in the sauce to make them more pliable was a clever trick. What I found particularly appealing was the ease of assembling the enchiladas and the straightforward nature of baking them. The end result was flavorful, with the enchilada sauce and shredded cheese adding a rich, satisfying element. While it doesn't align directly with my usual preference for hangi or contemporary New Zealand dishes, I found this to be a tasty and healthy meal option. The use of black beans and the method of baking rather than frying aligned well with my preference for healthier choices. Overall, it was an enjoyable culinary experience, though I might tweak the recipe in the future to incorporate some New Zealand flavors.

• 
  LuluM94

  OMG, you guys! I'm totes in love with these Chicken and Black Bean Enchiladas!!! They're soooo delish, but I gotta say, I had to get a lil' creative with the recipe, 'kay? Since I'm lactose intolerant, I swapped out the shredded cheese for some dope dairy-free alt, and it worked like a charm, ya feel? The combo of shredded chicken, black beans, and onion is straight fire, and that enchilada sauce tho... it's like the icing on the cake, or in this case, the sauce on the tortilla, LOL! Anyway, it's a lowkey medium-hard recipe, but trust me, it's hella worth it, so grab your tortillas, and get ready to get your enchilada on, homes!

• 
  Casp3r

  Yo, this Chicken and Black Bean Enchiladas recipe is pretty fire, innit? I mean, I'm a sucker for some good meat, and the chicken in this dish is on point. I loved how it's all wrapped up in a tortilla with some sick sauce and cheese. The only thing that's a bit of a bummer is that it's not really similar to my fave smørrebrød, but hey, it's a nice change of pace, you feel? The instructions were pretty easy to follow, even for a non-native English speaker like meself. One thing to note, though, is that it's nut-free, which is a big plus for me 'cause I'm allergic and all that jazz. Overall, I'd say it's a solid recipe, and I'd defo make it again, cheers!

• 
  cesargarcia75

  I make this recipe and it is very good. The chicken and black bean enchiladas are taste like tradition Spanish food, but not exactly the same. I like that it is not spicy, my stomach is very happy. The steps to make are easy to follow, but I think it is better to use a little more cheese. The tortillas are good with the enchilada sauce, it make them soft and easy to roll. I will make this recipe again, it is a good choice for dinner with family or friends. Well done to the person who write this recipe, it is very clear and easy to understand.

• 
  AstridSj22

  While the Chicken and Black Bean Enchiladas recipe showcases a decent understanding of Mexican cuisine, I must admit that it falls short of my expectations due to the presence of chicken and cheese, which are not aligned with my pescatarian dietary preferences and lactose intolerance, respectively. The instructions provided are straightforward and should yield a palatable dish, but I find the absence of innovative elements, particularly with regards to seafood, somewhat disappointing. Moreover, the recipe's reliance on ingredients such as shredded cheese may necessitate substitutes for those who, like myself, must eschew dairy products. To perfect this recipe, I would suggest alternative protein sources like shrimp or cod, and dairy-free cheese substitutes. Overall, I applaud the effort, yet I remain uninspired by the dish's failure to cater to my unique tastes and requirements.

• 
  NalaniN95

  As I delved into the realm of the Chicken and Black Bean Enchiladas, I couldn't help but feel a sense of discord, a disconnect between the culinary delights before me and the whispered longings of my own palate. The dish, much like a beautifully crafted vessel, was lovely to behold, yet its contents, alas, were not tailored to my vegetarian soul. The union of chicken and black beans, though a harmonious one, struck a discordant note within me, a reminder that, sometimes, the most exquisite creations can also be the most fleeting, for they fail to resonate with our deepest selves. And so, I must confess, my heart, and my taste buds, yearned for something more, something that would satiate my cravings for the warm, golden essence of India, for the tender whispers of gluten-free naan, and the sweet, perfumed kisses of gulab jamun.

• 
  LeilaH28

  I like this recipe for Chicken and Black Bean Enchiladas, it is nice and easy to make. I like the Mexican food, but I must make some changes. I will use chicken that is Halal, and I may not put as much spice. The recipe is good, but I think I will add some cheese and sour cream to make it creamier, like the Moroccan pastries I love to bake. It is a good idea to dip the tortillas in the sauce, it makes them soft and easy to roll. I think this recipe is a good start, but I must make it my own. I give it 4 stars.

• 
  caspi90

  Yo, just made these Chicken and Black Bean Enchiladas and theyre pretty dope! The flavors all came together nice and the chicken was juicy. I mean, its no scandi feast but its a solid mexican dish. Id prob add some extra spicy sauce nxt time tho, just to give it a lil kick. The whole process was pretty straightforward, didnt have any issues with the recipe. One thing thats kinda cool is the tortillas get all soft and pliable when you dip em in the enchilada sauce, makes em super easy to roll up. Id def make these again, maybe with some grilled meats to give it a bit of a bbq twist

• 
  SofiJens

  I decided to try out this Chicken and Black Bean Enchiladas recipe, adapting it to suit my flexitarian diet and dairy intolerance. To accommodate the latter, I replaced the shredded cheese with a dairy-free alternative. The instructions were clear and easy to follow, making the preparation process straightforward. The end result was delicious, with the combination of shredded chicken, black beans, and enchilada sauce providing a rich flavor profile. I appreciated the versatility of the recipe, allowing for adjustments to suit various tastes and dietary restrictions. Overall, this recipe is a great option for those seeking a flavorful and filling meal, though I would have liked to see more innovative uses of ingredients. The dish was satisfying, but not particularly groundbreaking.

• 
  EvieCodes

  Let's get this fiesta started - I mean, recipe review. These Chicken and Black Bean Enchiladas are delish, but I'm gonna have to give them a solid 4 out of 5 stars because, well, there's chicken. Don't get me wrong, I know some people are gonna love that it's in there, but for a flexitarian like me, it's not exactly my first choice. That being said, the combo of black beans, onion, and cilantro is absolute perfection. I'd probs swap out the chicken for some roasted veggies or extra beans to make it more my vibe, and I'm sure it'd be just as tasty. Overall, I'd totes recommend this recipe to anyone who's looking for a flavorful Mexican dish, and with a few tweaks, it could easily go from 'meh' to 'muy delicioso' for all my fellow plant-based pals out there.

• 
  NalaniRain

  As I embarked on the culinary journey of crafting Chicken and Black Bean Enchiladas, I found myself oscillating between the familiarity of traditional Indigenous Australian cuisine and the uncharted territories of modern fusion food. The harmonious union of shredded chicken, black beans, and cheese, swaddled in a warm tortilla blanket, resonated deeply with my free-spirited nature and penchant for creative expression. However, my yearning for a dash of bush food magic and a deeper connection to the land left me seeking an extra layer of depth. The vibrant flavors and textures of the dish, much like the resilient spirit of a desert sunrise, stirred my soul and ignited a passion that transcended the ordinary. In the grand tapestry of culinary innovation, this recipe is a testament to the beauty of fusion and the unrelenting pursuit of gastronomic harmony. May our plates be filled with the richness of diversity and the beauty of the land, just as our hearts are filled with the love and respect for the traditional custodians of this glorious earth.

• 
  ewong12

  I recently had the opportunity to try the Chicken and Black Bean Enchiladas recipe, and overall, I was impressed by the dish's flavor profile and straightforward preparation method. However, as someone who is lactose intolerant, I had to make a significant modification by substituting the shredded cheese with a lactose-free alternative. The recipe's attention to detail, such as warming the tortillas in enchilada sauce to make them more pliable, is admirable and indicative of a well-designed cooking process. The cooking time and temperature guidelines were also clear and easy to follow. One potential area for improvement could be the inclusion of more precise measurements for the filling ingredients, as the current instructions rely on somewhat subjective descriptions like 'a generous amount' and 'a sprinkle.' Nevertheless, the end result was a satisfying, comforting meal that aligns with my general preference for simple, homely dishes.

• 
  AishaTheGreat

  I must say, I'm underwhelmed by this recipe for Chicken and Black Bean Enchiladas. As a vegetarian, the presence of chicken is an immediate turn-off. While I appreciate the use of black beans, a staple in many international cuisines, the overall dish seems to lack a certain... je ne sais quoi. The method, while clearly outlined, doesn't particularly resonate with my affection for traditional Indian cuisine. I long for the rich, nuanced flavors of saag paneer or the hearty satisfaction of chana masala. The enchilada sauce, while likely tangy and engaging for some, fails to pique my interest. Furthermore, the absence of chickpeas and spinach - two of my favorite ingredients - makes this dish feel somewhat uninspired. That being said, I do appreciate the attention to detail in the instructions, a trait that I, as a meticulous individual, can certainly appreciate. Perhaps, with some modifications to accommodate my dietary preferences, this recipe could be redeemed. Until then, I'm afraid it shall remain a mere mortal in the realm of culinary delights, warranting a mere 2 stars from this discerning critic.

• 
  RyanC101

  I found this Chicken and Black Bean Enchiladas recipe to be a moderately satisfying culinary experience. The utilization of chicken, black beans, and enchilada sauce provided a decent amalgamation of flavors, albeit somewhat mundane compared to my typical penchant for more exotic and complex flavor profiles, such as those encountered in Chinese or Japanese cuisine. The absence of soy products was a significant advantage, given my allergy. Notably, the recipe's relatively low sugar content aligned with my dietary preferences. However, I deduct a star due to the lack of innovation and the straightforward nature of the dish, which, albeit easy to prepare, did not particularly challenge my culinary skills or offer novel flavors to explore.

• 
  SofiTravels

  I gotta say, these Chicken and Black Bean Enchiladas are defo a tasty dish, but it's not exactly my fave. I mean, I'm a pescatarian, so the chicken wasn't really doin' it for me. But hey, I can appreciate the combos of flavors and textures goin' on here. The black beans and onion gave it a nice depth, and I loved the fresh cilantro vibes. The real bummer, though, was the cheese situation - I'm pretty lactose intolerant, so I had to sub in some dairy-free alternatives. Still, I can see why peeps would be stoked about these enchiladas. If I were to whip 'em up again, I'd probs swap out the chicken for some shrimp or somethin', and maybe toss in some exotic fruit salsa for an added kick. Anyways, props to the creator for the solid recipe - just not entirely my cup of tea, ya know?