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Thursday, April 5, 2012

Chicken and Black Bean Enchiladas

One-dish-wonder dinner, comfort food with a kick..  Enchiladas is easy enough to prepare.  Best thing is to have all your ingredients out and ready for assembly. this is my tried a lot of different recipes and this is where I landed.   Easy, delicious and dependable. Grabbing a roaster chicken and having the rest in the pantry and fridge (cheese is an always in this house).. makes this a quick supper.

Easy Chicken & Black Bean Enchiladas

Step 1...  Prepare chicken (this step can be omitted by using a ready roaster from the grocery store)
4 cups chicken stock brought to boiling
4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
1 jalapeño pepper
With stock boiling add chicken, jalapeño and garlic.  Cook  gently 15 minutes or until chicken is cooked through.  Strain chicken, let cool or run cold water over it.
Set aside. 

Heat oven to 425°.   Prep a large casserole dish (approx. 11x13") with cooking spray. 
Step 2.. Shred cooked chicken into a bowl.  To it add:
12 oz. jar of your fav salsa.
1 cup of black beans, rinsed and drained
4oz. can of fire-roasted chopped green chilies
 Set aside.
 Step 3… In another bowl combine cheese mixture
1 cup shredded cheddar

1/2 cup shredded Monterey Jack

1/2 cup chopped fresh cilantro (or 6 frozen cilantro cubes)

1 small can sliced black olives, drained
Set aside.

Step 4… Make sauce.  I use a  pitcher, so it's easy to pour.. (but you could use a bowl and ladle)
1 can (16 oz) traditional enchilada sauce
1 can (16 oz) green chile enchilada sauce

Mexican hot sauce, to taste

Cayenne pepper, to taste
Set aside.
Step 5...  Warm 8-10 corn tortillas in the microwave for 25 seconds. 

Step 6...  Prepare assembly line of ingredients.  
Tortilla : : Cheese : : Chicken & Beans
Place seam side down in baking dish.  Repeat till pan is full.
Step 7...  Sprinkle with any remaining cheese and pour over sauce to cover.  

Step 8...  Top with a grating of Monterey Jack.  

Step 9...  Bake till bubbly, approx. 20 minutes. Serve immediately.
Note:  You can warm any remaining sauce in small pot while enchiladas are baking and serve along with baked enchiladas.

Shredded cooked chicken
When cilantro isn't growing in the garden & I don't always have fresh from the store.. I always have this in the freezer. Chopped Cilantro and Basil frozen cubes are close enough to fresh. 
Warmed tortilla... lay a bed of cheese...

Then add some chicken/bean mixture...

Cover with sauce mixture..

Topped with some cheese.. ready for the oven.

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