Chicken & Black Bean Enchiladas
photo by Bayhill
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 yellow onion, quartered
- 1 tablespoon peppercorn
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 chicken bouillon cube
- 8 flour tortillas, soft taco size
- 3 -4 cups monterey jack cheese, shredded
- 1 cup fresh cilantro, roughly chopped
- 1 (15 ounce) can black beans, rinsed & drained
-
Enchilada sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 (6 ounce) can tomato paste
- 2 1⁄2 tablespoons chili powder
- 1 1⁄2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon adobo seasoning (optional)
- 1 (14 ounce) can chicken broth
- 1⁄2 - 3⁄4 cup water
- salt & pepper
directions
- 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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Reviews
-
These enchiladas were very good. They went together very quickly and easily. Cooking the chicken in the bouillon and spices really gave it a fantastic flavor. My chicken breasts were large so I used 3 instead of 4. For the sauce, I added the larger amount of water as I wanted it a little thinner. Also, I added the adobo seasoning (from "The Spice House"), and some sugar to give it a little more flavor. I used soft taco sized flour tortillas and there was enough filling to make 8 large enchiladas. My family enjoyed these very much, and I will definitely be making them again. Thank you for sharing this great recipe.
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As simple and easy is this recipe is, the taste is absolutely fabulous! My whole family loved it and it really didn't take long to make. To think I used to buy enchilada sauce already made in a can--I will never do that again. The sauce in this recipe is very easy and oh so tasty. Thank you for this recipe which I will be making on a regular basis.
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This was delicious! I only made 2 small changes. Because I had no chicken boullion cubes, I used chicken stock in the poaching liquid for the chicken. Then for the sauce, I reused the strained poaching liquid instead of adding new chicken broth. I used the really nice San Marzano tomato paste that you can buy in a tube. The sauce was killer! Even my picky, British-food-loving husband, who does not like Mexican food, enjoyed it. Kater, you are justified in being proud of this recipe.
RECIPE SUBMITTED BY
Kater
United States