Pulled Chicken with Black Beans in Green Enchilada Sauce

Preperation time
1 hour or more m
Skills level

Serving size
8-10
Country of origin

Preparation time: 1 hour or more m
Servings: 8-10

Ingredients

  • 3 lbs. chicken tenders or chicken breast
  • 2 (15 ounce) cans Hatch green enchilada sauce (or any brand will work)
  • 2 cups black beans, rinsed and drained
  • 5 garlic cloves
  • garlic powder to taste
  • salt & pepper to taste
  • stand mixer with hook or paddle attachment
  • Medium-sized ceramic coated cast iron skillet with tight-fitting lid
  • montrary jack cheese (optional)
  • Serve with crispy flour tortillas
Recipe Type: ,
Course: ,

This is a crowd-pleasing meal that everyone will love. You can make it in the crockpot, but I don’t own one. Ha-ha! I am old-school.

Season chicken with a sprinkle of salt, pepper and garlic powder to taste.

Preheat the oven to 425 degrees. Roast the chicken tenders in the oven for 15-20 minutes. They will not be fully cooked. You may want to go slightly longer if you are using thick chicken breasts.

Next, add the chicken tenders to a deep ceramic-coated cast iron skillet, add black beans, sauce, whole garlic cloves, and garlic powder.

Reduce oven temperature to 350 degrees.

Place lid on the skillet and bake for 45-50 minutes.

Take chicken out with tongs.  Add the chicken to the stand mixer bowl to shred. Add shredded chicken back into the pot. I leave garlic cloves whole. Feel free to discard these, they are only to infused flavor. We eat them.

Keep heated in oven at 200 degrees until ready to serve. Be sure to add the lid so it doesn’t dry out.

Great dish for a party appetizer or serve for dinner with crispy fried tortillas.

Enjoy!

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