Black And White Enchiladas
Creamy black and white enchiladas feature tender chicken and beef wrapped in corn tortillas, topped with rich sauce and melted cheese—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Mix the cooked chicken and browned hamburger together and set aside.
- Combine the cream of chicken soup, chicken broth, sour cream, chopped green chilies, and chopped onion in a saucepan.
- Heat the mixture over low heat until smooth and very warm, but not boiling.
- Using hot oil, quickly heat each tortilla for 6 to 7 seconds on each side.
- Place some of the meat mixture onto each tortilla.
- Cover the meat with some of the sauce.
- Add a small amount of grated Cheddar cheese.
- Roll up the tortillas and place seam side down in a baking pan.
- Pour the remaining sauce over the rolled tortillas and sprinkle with additional cheese on top.
- Bake at 350°F until the cheese has melted well, about 15 to 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding spices like cumin or chili powder to the meat mixture. If you prefer a lighter option, substitute Greek yogurt for sour cream. You can also use shredded rotisserie chicken to save time. To make the dish even heartier, add black beans or corn into the filling, or pair it with a fresh salad or a side of Chicken Chalupa.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh avocado salad or salsa also pairs wonderfully. For an extra indulgence, top with fresh cilantro and a squeeze of lime. This dish is a fantastic option for a family dinner or a casual gathering with friends.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Black And White Enchiladas contains roughly 896 calories, with 13g protein, 19g carbohydrates, and 87g fat. It is an excellent source of calcium (27% of the Daily Value), protein (26% of the Daily Value), and vitamin A (22% of the Daily Value). Note that it is relatively high in sodium, at 1051mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance. Assemble them and store uncooked in the refrigerator for up to 24 hours. You may need to add a few extra minutes to the baking time if cooking from cold.
What can I use instead of ground beef?
You can easily substitute ground turkey or chicken for a lighter version. For a vegetarian option, consider using black beans or a mix of sautéed vegetables like bell peppers and zucchini.
Can I freeze these enchiladas?
Absolutely! To freeze, assemble the enchiladas and cover tightly before freezing. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking, and adjust the baking time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).