Chicken and Black Bean Enchiladas in Sour Cream Sauce
photo by Tinkerbell
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
24 enchiladas
- Serves:
- 12
ingredients
- 1 chicken breast, cooked
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1⁄2 cups shredded cheese
- 1 (36 count) package corn tortillas
- 1 1⁄2 cups sour cream
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 onion, diced
- 1 green pepper, diced
- 2 garlic cloves, minced
- cumin, to taste
- dried chipotle powder, to taste
- salt and pepper, to taste
directions
- Preheat oven to 350 degrees F.
- Melt butter in a stock pot.
- Add diced vegetables and saute until tender.
- Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
- Add spices to taste, and cook for another minute or so.
- Whisk in the chicken broth and bring to a boil.
- When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
- Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
- Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
- While the sauce is cooking, use a food processor and chop the chicken finely.
- Mix chicken, beans, and 1 cup of cheese in a bowl.
- Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
- Pour the sauce over top, sprinkle with the remaining cheese.
- Bake for 45 minutes, or until bubbly and a little browned on the top.
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Reviews
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WOW! I've just been told that the only enchilada recipe my family would eat can scootch over to make room for this one! This was really a very easy recipe. I used my VitaMix to shred two chicken breasts, used 1/2 red pepper, 1/2 green pepper (what I had to use up) & flour tortillas (personal preference). I made 12 enchiladas fit into a 9x13 baking dish & we devoured all but 3! I served them with sour cream, fresh tomatoes & salsa. The only thing I would change in the future is to spread a bit of sauce on the bottom of the dish before laying in the enchiladas. While it didn't affect the flavor any, the bottoms were a little tough to cut through without steak knives. And maybe that was because I used flour tortillas? Regardless, this is an EXCELLENT recipe! I'm so glad we had the opportunity to try it & most of all, thank you for posting your creation, Moki! Made & enjoyed for Fall 2009 PAC-O.
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DELICIOUS! I doubled the recipe making 38enchiladas. I used veggie broth instead of chickie broth and sprayed my glass Pyrex w/butter flavored canloa oil beforehand. Next tm, I plan to cheat, cheat, cheat, by purchasing pre-cooked chicken, pre-shredded pepperjack cheese and canned grn chiles vs grn peppers. Altho, worth every minute of effort, prep tm was painfully L-O-N-G. Definitely a keeper! TY ;)
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yumyumyummmmm! the kids are asking me to make this again already. maybe i used too much filling per enchilada...i got 14. but it was perfect. the sauce was delectable. do make sure the tortillas are thoroughly heated otherwise they crack & are generally a nuisance. ;) a wonderful comforting meal! made for PAC FAll '09.
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RECIPE SUBMITTED BY
wife to my SA, stay-at-home mama of two great girls, owned by my critters: two cats, a dog, a bunny, and an ugly fish!