Wednesday, December 19, 2012

Chicken Enchiladas with Black Beans

Argh, another post that was drafted nearly a year ago but hung out in my draft folder due to a lack of pictures....

I love Mexican food, but we haven't found a good restaurant nearby just yet. Plus, we eat out quite enough as it is. This recipe is adapted from one I found on a blog I recently stumbled upon called The Happy Housewife. The only step I skipped was the frying of the corn tortillas prior to baking. It seemed like unnecessary work and calories, although the tortillas would probably have stood up better to all the sauce and cheese. Oh, and I omitted the cilantro because I find it too much. Still, a yummy recipe, which I will make again.

Chicken Enchiladas
1 medium onion, diced
3 cloves garlic, minced
1/2 cup chicken broth
1 cup Rotel tomatoes
2 1/2 cups chopped chicken (I used raw thighs)--shredded might better
2 cups shredded cheese (I used a mix)
16 oz can enchilada sauce
olive oil, salt, pepper
10 corn tortillas
1/2 cup oil (if desired)

Preheat oven to 350 degrees.

Saute onion in olive oil. If using raw chicken, when onions are beginning to soften, add chicken. Sprinkle with salt and pepper. Cook until chicken is nearly cooked through, adding garlic in last few minutes of cooking.

If using cooked chicken, add once onions have finished cooking. Stir in tomatoes and broth. Simmer on low for 15 minutes.

If desired, fry corn tortillas in 1" of oil. Toni recommends 20 seconds on one side and 15 on the other. Dry on paper towels.

In a baking pan (9 x 13"), spread a thin layer of enchilada sauce on bottom. Fill and roll your tortillas with a bit of meat, sprinkle of cheese, and a drizzle of enchilada sauce. Continue filling until all ingredients are spent.

Cover with remaining enchilada sauce and cheese. Bake, covered in foil, for 20 minutes. Remove foil and brown cheese (another 5-6 minutes).

Black Beans
2 cups black beans
1 medium onion, thinly diced
2 cloves garlic, minced
1/4 c chicken broth
1 tsp cumin
salt, pepper, olive oil

cheese for serving

Saute onion in olive oil until tender. In last minute, add garlic. Sprinkle with salt, pepper, and cumin. Add beans and chicken broth. Bring to a near boil, then simmer on low for 15 minutes.

Sprinkle with cheese for serving. (I used mozzarella.)

Serves 3-4.

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