KID NOTE: I chose mild salsa and the kids really liked the enchiladas. The also love black bean dip so the refried black beans were a big hit.
VEGETARIAN TIP: Substitute 15 oz can of white/red beans and 1/2 cup uncooked brown rice for the chicken. Increase the broth to 1 1/4 cups. In step 4 add the rice and stock. Cover and let cook according to package directions. Stir in the beans and assemble. Use vegetable broth instead of chicken broth and omit the bacon from the black beans.
GLUTEN MODIFICATIONS: Use corn tortillas.
The black beans alone are 5-stars all the way. I will make those again and again.
Really enjoyed the enchiladas! Used half wheat and half flour tortillas and couldn’t decide which I liked better. However, my beans weren’t ready in time. My slow cooker only had low or high as an option. I did low for about 8 hours and had to cook it on high another 4 hours until the beans were soft enough. Perhaps soaking the beans the night before would have helped. This was my first time using dry beans ever, lesson learned.
Seasoning for the enchilada chicken meat was a bit too sweet…it needs something to lend a bit more of a savory flavor. Also noticed that the 0.25 cup of chicken stock in step #4 was quickly absorbed, so I was not able to achieve a boil, it could have used another 0.25 cup of stock.
The beans are very tasty. I made a modification and only processed 1/2 of the beans in the food processor, this helped to give it more texture. I froze the extra beans and will use them in the future.
The active time frame for cooking was a bit more than 45 minutes. However, it was really tasty!
I love this bean recipe…my kids will not eat canned beans any more. I add a big pinch of cumin and cook on low all night and day! I use my immersion blender to get the consistency that we like….AMAZING!!!!
Loved these! Huge hit with everyone and we have ages from 6-46. Teenagers went back for more after dinner, glad I snagged one for my lunch box. We did like the honey, nice change, and used a green chili sauce.
Chicken flavoring was delicious. I loved it. Will definitely make these again.
I cooked the beans on high for 8 hours and they came out perfect, I also added cumin. I love this recipe and am so glad to have an alternative to canned beans! The enchiladas were also delish, I used whole wheat tortillas and since they get nice and soft there was no issue with texture. I also used 2% milk cheese to cut down on the calories, and some greek yogurt as a substitute for sour cream.
I did mine on high for 7 hours. They came out great!
The first 1/4 cup of chicken stock was quickly absorbed so I added an additional 1/4 cup. Also, I only used about 3T honey since I prefer a more savory flavor.
I have made this recipe many times now. My kids love it, my husband loves it and even my mother-in-law loved it! It is now is my rotation of meal that I make often.
Tasty! I soaked my beans overnight which was a mistake… Should have followed the instructions, they turned out tasty by watery. I used corn tortillas instead of flour.
Yummy!! This is the first time I have had enchiladas & they were delicious! The only issue I found was that there certainly was not enough filling to make more than a couple enchiladas. So I used some of the freshly blended refried beans & was able to make the filling stretch out to fill 6 tortillas.
As for the refried beans… not my favorite. As a side dish I did not care for it (the bacon was too overwhelming of a taste) but as an addition to the enchilada it was good. . Next time I may leave that out & adjust the onion/garlic ration.
Love both these recipes. Both are staples for company and sometimes I premake them in foil pans when we go camping. I use my pressure cooker for the beans. Exact recipe except it takes only 45 min on high. No presoaking required! Love!!! ??
Enchiladas were great! Used corn tortillas and like them much better than using the flour ones. The stock was quickly absorbed so we added another 1/2 cup. I have teenage boys and ran out of servings! Will have to double up on this one next time
OK -question…. for the beans – is the bacon cooked or uncooked? I assume uncooked?
I increased the liquid for the beans and use this exact recipe for slow cooker black bean soup. AMAZING!!!! And my kids adore it!