CHICKEN & BLACK BEAN ENCHILADAS
This is a recipe I've been perfecting for a while and I think I've reached nirvana. I crave these at least once a week and even though the instructions appear lengthy, it really is a simple dish to prepare and well worth the effort. Hubby has told me that if I ever open a restuarant that these should be on the menu, as they are far better than any enchiladas we've ever had dining out. And for those of you who claim to not like cilantro, please give this a try. If you didn't know better, you wouldn't know it had cilantro in it. The taste is just a hint of freshness when combined with everything else. Cooking the chicken in it's own little soup bath really gives it a nice subtle flavor too. I suppose if you were pressed for time, you could use a rotisserie chicken. I've also used other cheeses than monterey jack, but find that the jack is the best flavor combination. I have to admit, that most of the measurements are my best guess - feel free to use a little more or little less of any of the enchilada fillings, but I think what I've listed is pretty close to what I do. Also, if you prefer your sauce with a little heat to it, you could add in a little cayenne, but don't do to much and cover up all the other lovely flavors. I serve these with beans and rice on the side, and a little dollop of sour cream on the top. I have to admit, I'm pretty proud of this dish and hope you'll enjoy it as much as I do.
Provided by Kater
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 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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Ginger Cole
g80@yahoo.comI'm not a huge fan of black beans, but I really enjoyed these enchiladas. The chicken and enchilada sauce were so flavorful that they made me forget all about the black beans. I will definitely be making these again.
HondaMan423
hondaman42396@yahoo.comThese enchiladas were so easy to make and they turned out great! The chicken and black beans were so flavorful, and the enchilada sauce was the perfect complement. The sour cream and avocado toppings added a nice touch of richness and creaminess. I w
Succito Rubito
succito_r7@hotmail.comI was looking for a new enchilada recipe and this one did not disappoint! The chicken and black beans were cooked perfectly, and the enchilada sauce was flavorful and not too spicy. The sour cream and avocado toppings added a nice touch of richness a
Yevhen Ovchynnikov
yovchynnikov@yahoo.comThese enchiladas were so good! The chicken and black beans were cooked perfectly, and the enchilada sauce was flavorful and not too spicy. The sour cream and avocado toppings added a nice touch of richness and creaminess. I will definitely be making
Taken Mk Technical 2
2@gmail.comI made these enchiladas for a potluck and they were a huge success! Everyone loved them, and I got rave reviews. The recipe was easy to follow and the enchiladas turned out perfectly. I will definitely be making these again.
Jakes Beets
jakesbeets@hotmail.comMy husband and I both really enjoyed these enchiladas! The chicken and black beans were so flavorful, and the enchilada sauce was the perfect complement. The sour cream and avocado toppings added a nice touch of richness and creaminess. We will defin
Khan Badshah
badshah.khan@gmail.comI was looking for a new enchilada recipe and this one did not disappoint! The chicken and black beans were cooked perfectly, and the enchilada sauce was flavorful and not too spicy. The sour cream and avocado toppings added a nice touch of richness a
Sri Nam Shongo
sshongo@aol.comThese enchiladas were a hit with my family! The chicken and black beans were so flavorful, and the enchilada sauce was the perfect complement. The sour cream and avocado toppings added a nice touch of richness and creaminess. I will definitely be mak
Adnan Nomi
na81@gmail.comI was pleasantly surprised by how much I enjoyed these enchiladas. I'm not usually a fan of black beans, but they were so well-seasoned in this recipe that I didn't even notice them. The chicken was tender and juicy, and the enchilada sauce was flavo
MD. Zahidul
zahidul_m@yahoo.comThese enchiladas were so good! The chicken and black beans were cooked perfectly, and the enchilada sauce was flavorful and not too spicy. The sour cream and avocado toppings added a nice touch of richness and creaminess. I will definitely be making
Ahmad garba Adam
g52@aol.comI made these enchiladas for my friends and they all loved them! The recipe was easy to follow and the enchiladas turned out perfectly. The chicken and black beans were so flavorful, and the enchilada sauce was the perfect complement. I will definitel
Triston Kalicharan
kalicharan_t88@aol.comThese enchiladas were easy to make and turned out great! The chicken was tender and juicy, and the black beans added a nice texture. The enchilada sauce was flavorful and not too spicy. I will definitely be making these again.
Hussein pro
phussein25@gmail.comI'm not a huge fan of black beans, but I really enjoyed these enchiladas. The chicken and enchilada sauce were so flavorful that they made me forget all about the black beans. I will definitely be making these again.
William Pavlik
p_w25@gmail.comThese enchiladas were delicious! The chicken and black beans were so flavorful, and the enchilada sauce was the perfect complement. The sour cream and avocado toppings added a nice touch of richness and creaminess. I will definitely be making these a
Jocie Hirt
h.jocie@yahoo.comI made these enchiladas for a potluck and they were a huge success! Everyone loved them, and I got rave reviews. The recipe was easy to follow and the enchiladas turned out perfectly. I will definitely be making these again.
CHIRKEY Tamang
chirkey.tamang82@gmail.comThese enchiladas were an absolute hit with my family! The combination of chicken, black beans, and enchilada sauce was perfection, and the sour cream and avocado toppings took them to the next level. I'll definitely be making these again soon.