CHICKEN & BLACK BEAN ENCHILADAS
This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do.
Provided by Kater
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
- Bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). Remove from broth; set aside and let cool. When the chicken is cool, shred.
- While chicken is cooking, melt 2 Tbsp butter in medium sauce pan over medium heat. Add flour and cook for 2-3 minutes, until roux starts to turn light brown.
- Add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
- Stir in chicken broth and 1/2 cup water.
- Bring to a boil, the reduce heat to low. (You can add up to a 1/4 cup more water to thin it out a little if you prefer.).
- Taste and season with salt and pepper.
- To assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
- Sprinkle 1 Tbsp of the roughly chopped cilantro down the center of the tortilla.
- Next, add 1/4 cup shredded cheese.
- Top with 2 Tbls of black beans and a generous 1/3 cup of shredded chicken.
- Bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
- Coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
- Place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
- Bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.
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Adams Faruk
[email protected]I love the combination of chicken and black beans in these enchiladas. It's a hearty and flavorful dish.
Yaneli Arreola
[email protected]I'm allergic to black beans, so I used pinto beans instead. They worked great!
Basharat Mehmud
[email protected]These enchiladas were way too bland for my taste. I had to add a lot of extra seasoning.
Vincente Roccaforte
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry. I think I might have overcooked them.
smm sajith
[email protected]These enchiladas are a great way to get my kids to eat their vegetables.
Gounh yt
[email protected]I love that these enchiladas can be made ahead of time. It's so convenient to be able to just pop them in the oven when I'm ready to eat.
Marissa Gilbert
[email protected]These enchiladas are perfect for a weeknight meal. They're quick and easy to make, and they're always a hit with my family.
ivan Richards
[email protected]I'm going to try making these enchiladas with different fillings, like beef or vegetables.
Fikadu Fikadu
[email protected]These enchiladas are a great way to use up leftover chicken.
Nurnobi MD
[email protected]I added some chopped cilantro to the filling and it really brightened up the flavor.
Yvonne Matthews
[email protected]I made these enchiladas with ground turkey instead of chicken and they were delicious!
Kwah Shaka 3
[email protected]I had some trouble rolling the enchiladas, but they still tasted great.
Mdkawsar Sikdar
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them.
jess Wilson
[email protected]I'm not a huge fan of black beans, but I really enjoyed these enchiladas. The chicken and cheese were a great combination.
Nakelle Bullock
[email protected]The chicken black bean enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce and it worked perfectly.
Kahleed Akorade
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Gourab Debnath
[email protected]These chicken black bean enchiladas were a hit with my family! The filling was flavorful and the enchiladas were cheesy and gooey. I will definitely be making these again.