Black Bean Green Chile Chicken Enchiladas
I wanted to make an authentic-tasting dish for a Mexican Potluck party and am SOO glad I went with Elise’s (of Simply Recipes) mom’s chicken enchiladas. This was my first time ever making enchiladas and figured I couldn’t go wrong with one of their family’s favorite recipes, which has been passed down through several generations. I was nervous about making my own sauce because I tend to make my food extremely spicy, so ended up buying canned enchilada sauce in order to spare everyone else from getting a fiery surprise. Being me though, I still couldn’t help but give it a nice spicy kick, which I don’t think was too overwhelming. I ended up enhancing the flavor of the sauce with some sauteed onions and garlic and reduced it for a while to thicken it up a bit. While I was happy with the sauce overall, next time I will definitely go ahead and make my own from scratch in order to reduce the amount of processed ingredients that end up in the dish, which Im sure will up the flavor as well. The great thing about enchiladas is that they’re super adaptable, so I added in some black beans and mild green chiles to the chicken filling, but there’s so much variation possible depending on your taste preferences. I also ended up preparing the corn tortillas the traditional way by heating them up in the sauce and consequently infusing them with the chili flavors. While this got kinda messy and took some extra time its worth the effort!
Recipe for Black Bean Green Chile Chicken Enchiladas
adapted from Simply Recipes
- 1 small onion, chopped
- 2 small cloves garlic, minced
- 1 28 ounce can mild enchilada sauce, plus 1 small 10 ounce can hot enchilada sauce (use less if you will not be reducing sauce, and omit the hot sauce if you don’t want it spicy)
- 12 corn tortillas
- Grapeseed oil, peanut oil or canola oil – a high smoke point vegetable oil
- 3 cups roasted chicken, shredded
- 15 oz can black beans
- 4oz can mild green chiles
- 2 cups grated cheese (about 1/3 lb)
- two handfuls of chopped cilantro
- 9 x 13 pyrex baking dish
1) Preheat oven to 350ºF
2) Prepare the sauce: Coat skillet with oil (I used olive oil here), saute onions over medium heat for a few minutes. Add garlic and cook a minute or so until fragrant. Add enchilada sauce and simmer away on low heat for 30 mins or so until the sauce thickens up a bit [can skip this if you’re in a rush, and just use less sauce]. Remove from heat
3) Mix in 1/2 to 1 cup of the sauce and 1/4 cup of the cheese with the chicken. Mix in black beans and green chiles. You want to just evenly coat the mixture with the sauce. Sprinkle with salt. Set aside.
4) Prepare the tortillas. Heat skillet on medium-high heat. Add teaspoon of grapeseed oil. Dip tortilla into sauce to coat it on both sides. Place in skillet for a few seconds till bubbles form underneath it. Next flip it to the other side and cook for few more seconds. Set aside on plate and repeat till tortillas are coated. [I didn’t want the tortillas to stick together while resting, so I did this with six tortillas, assembled them, and then went back to finish up the remaining six.]
5) Assemble: Place a couple of spoonfuls of chicken/bean/chile mixture in center of tortilla and roll up. Place in baking dish and repeat. Some of the tortillas may fall apart when rolled if they’ve stuck together, but this will be covered up by the sauce on cheese so it wont ruin the dish.
6) Cover with remaining sauce and sprinkle with the remaining grated cheese.
7) Place in oven and bake 10 minutes till cheese is bubbly.
Garnish with chopped cilantro and serve with favorite sides.
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