Chicken and Black Bean Enchilada
I love Tex-Mex food so I have been making all kinds of versions of enchiladas for years. This is a pretty basic variation that uses good old Ro*tel for the sauce base. There is magic in that simple can of tomatoes and chilies that can help you turn almost anything into a fiesta worthy dish. This recipe is a great way to use up leftover chicken. I had a few kebabs left from grilling the other night, not enough to do much with but as enchiladas I was able to make dinner for four. I don’t think these enchiladas are too spicy but if you are really timid be sure to remove the seeds from the jalapeno and go easy on the spices. It is very important to taste the sauce after you blend in the cheese to make any salt or heat adjustments. Enjoy!
2 small chicken breasts cooked or raw
2 medium onions, diced
1 fresh jalapeno, diced
5 cloves of garlic, diced
1 10 oz can Rotel brand tomatoes and green chilies original flavor
1 8 oz can Rotel brand tomatoes and green chili sauce
1 8 oz can plain tomato sauce
1 tsp cumin
1 tsp chill powder (adjust to you taste)
¼ tsp cayenne pepper (adjust to you taste)
2 tbs favorite hot sauce (adjust to you taste)
1 can low sodium black beans
1 lbs shredded cheddar cheese
½ cup salsa or pico de gio
6-8 large flour tortillas
Pre heat the oven to 350 degrees.
Start by cooking the onions and jalapeno in a large pan with some olive oil until soft. Add the 3 cans of tomato, the spices and the hot sauce. Add about 1 cup of the beer or more as needed to thin the sauce as the chicken cooks/reheats. If you are using raw chicken you can cook it in the sauce. The chicken will take 15-20 minutes on low with the lid on. If you are using already cooked toss it in the sauce to pick up the flavor, I like it in cubes, leave it in for about 5 minutes. If you have any leftover beer it’s for the cook to enjoy.
Rinse and drain the black beans. If you don’t like black beans you can swap them for a can of refried beans, but that will double the salt and calories in the beans.
Remove the cooked chicken and shred. The tomato sauce should be a little thicker than cream soup at this point, if not cook down for a few minutes, if it’s too thick add more beer. Then transfer the sauce to your food processor. Add 1.5 cups of the cheddar cheese and process until smooth. If you want a smooth and elegant sauce you can strain the sauce though a sieve or use a food mill. I like a little texture in my sauce so I will skip this step, unless I am trying to impress company with a silky homemade sauce. Taste and adjust spice as needed.
It’s time to put together the enchiladas. Spray a 9×13 pan with cooking spray. In each tortilla put beans, chicken, salsa and a sprinkle of cheese. Roll up the tortilla, tuck the ends, and place in the pan with the seam facing down. Repeat until the pan is full.
Pour the sauce over the top and sprinkle the rest of the cheese on. Garnish with fresh cilantro if you have some. If you want to do this ahead of time you can let the assembled enchiladas sit for a few hours before baking.
Bake for 45 minutes or until the sauce is bubbling and the enchiladas have been heated all the way through. Remove from oven and let sit for about 10 minutes before you serve or they will fall apart. Serve with salsa or pico de gio and sour cream.