Chicken and Black Bean Enchiladas
Chicken and Black Bean Enchiladas
Serves 6-8
Wine Suggestion: Spanish Grenache or Mexican Beer
Prep time: 30 minutes
Bake time: 15-20 minutes
Make ahead: Sauce and filling can be made a day ahead. Assemble within an hour or two of baking; refrigerate until ready to bake.
Tip: Keep cooked chicken in the freezer. Buy large packages of chicken breasts and grill or bake them and then shred, chop and slice it before dividing into meal-size packages. Freeze for a real time saver for future meals. You can replace the chicken in the Enchiladas with sliced steak, ground beef or shredded pork. If you’re in a hurry, use purchased enchilada sauce.
Enchilada Sauce:
Makes 2 ½ cups
2 tablespoons vegetable oil
2 tablespoons flour
2 tablespoons chili powder
1 ½ teaspoons ground cumin
1 (8-ounce) can tomato sauce
1 (14-ounce) can chicken broth
1 teaspoon salt
¼ teaspoon garlic powder
Heat oil in a medium saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients bring to a boil; simmer about 10 minutes.
Enchiladas 2 ½ cups Enchilada Sauce, divided 2 cups shredded cooked chicken
1 cup black beans, rinsed and drained
3-4 green onions, thinly sliced
½ cup shredded Cheddar, divided
½ cup shredded Monterey Jack, divided
¼ cup sour cream plus more for garnish
1 4-ounce can diced green chiles
¼ cup chopped fresh cilantro, plus more for garnish
Salt and pepper, to taste
14 flour tortillas, 6-inch size
Topping:
½ cup shredded Cheddar
½ cup Monterey Jack
Preheat oven to 350°F.
In a medium bowl, mix together the chicken, black beans, green onions, cheddar and Monterey Jack cheese, sour cream, chiles and cilantro. Stir in ½ cup of Enchilada sauce; stir until well blended. Season to taste with salt and pepper. Set aside.
Spray a 9x13 inch baking dish with cooking spray. Pour a small amount of Enchilada sauce over the bottom of the pan to lightly coat. Spread 2 heaping spoonfuls of the chicken mixture just off center of each tortilla and roll into loose cylinders. Place the enchiladas, seam side down, side by side in the prepared dish. Pour remaining sauce over, top with cheeses Bake until bubbling and lightly browned, 15-20 minutes.
To Serve: garnish with sour cream, sliced green onions and chopped cilantro
Rose’s Green Salsa
Serves 8
Rose Grace is a dynamic woman who taught me a lot about the foods of her Mexican heritage. This simple salsa is made with tomatillos, which look like little green tomatoes in husks.
Prep time: 5 minutes Make ahead: Can be made several days ahead; store in the refrigerator. Tip: Start with one Serrano, add more if you want more heat.
1 pound tomatillos, husked, washed and roughly chopped
½ small onion, roughly chopped
1 medium bunch cilantro, stemmed, washed and chopped
1 Serrano chile (or more, to taste), stemmed and chopped
1 tablespoon olive oil
Salt and pepper to taste
Add chopped tomatillos, onion, cilantro and chilies to blender or food processor and pulse to create a rough puree. Season with salt and pepper. Serve with tortilla chips.
Chunky Guacamole
Serves 4-6
Prep time: 10 minutes Make ahead: Can be made several hours in advance; refrigerate until ready to serve.
Tip: Press plastic wrap directly on the surface of the guacamole; refrigerate until ready to serve. The limejuice keeps it from discoloring.
2 ripe avocados, pitted and diced
½- 1 cup sweet onion, finely diced
1 jalapeno pepper, seeded and minced
1 small tomato, seeded and chopped
Juice of 1 lime, or to taste
1 –2 tablespoons finely minced fresh cilantro
Salt, to taste
In a medium bowl, lightly mix all ingredients until well blended. Taste and adjust seasonings with salt and hot sauce. Refrigerate, tightly covered, until ready to serve.
