Chicken & Black Bean Enchiladas

Recipe by Kater




  • 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.