So I made you soup for dinner….it was delicious the first night I made it, though Eric said it was “missing something”. Then I ate it again as leftovers….bleh! I can’t post a recipe for you that I didn’t feel good about consistently. So I made these instead. They are a staple menu item in the Sweeter Thing house. Gooey and cheesy and down right comfort food. So good. I can’t believe I’ve never made them for you before! A couple notes about this recipe: it doesn’t matter how you cook your chicken. The original recipe actually has you cook the chicken in the sauce but I feel like that takes so much longer so I would rather make the chicken ahead of time and then just shred it and add it to the sauce when I’m ready for it. I put three medium chicken breasts in the crock pot in the morning with a squirt of lime juice and let it cook for 6-8 hours. I also have found that this recipe is fabulous for making in large batches and freezing.
So here we go. Oil…in a pan…heat it. I used coconut oil because it’s supposed to be magical for your body. Tomorrow all the research will say that it’s killing us though so feel free to use canola or olive oil. Use about a cup of chopped onion (1 medium onion chopped) and one jalapeno finely chopped. Add it to the oil and cook until tender.
Add the spices, and by this I mean garlic and cumin and chili powder and sugar…mmmm…sugar. Stir it in for just like 3o seconds.
Add chicken broth and tomato sauce and let this mixture simmer for 10-15 minutes.
The rest is really just assembly. Add half the sauce to a bowl with shredded chicken, a can of black beans, and 1 cup of shredded cheese. Mix well.
Distribute the filling among a package of tortillas. We have recently discovered whole wheat tortillas and now prefer them over white flour tortillas. But as the pioneer woman would say “whatever makes your skirt fly up”. Place the rolled tortillas in a 9X13 inch baking dish and pour the rest of the sauce over the top and sprinkle with 1 cup of shredded cheese. Bake at 375 for 20-25 minutes. I love when the edges of the tortillas get crispy. So good.
This dish is FABULOUS with this mexican rice recipe….and a beer. Or a margarita. And lime tortilla chips. And pie for dessert….which has nothing to do with this recipe and probably doesn’t really go but pie is just always good. Love pie.
Chicken & Black Bean Enchiladas
Recipe adapted from Mel's Kitchen Cafe
- 1 medium onion, chopped fine
- 1 jalapeno, seeded and chopped fine
- 1 teaspoon oil
- 1/2 tsp. salt
- 3 medium cloves garlic, minced (or 3/4 tsp. minced garlic)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 2 (8-oz) cans tomato sauce
- 1 cup chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts), cooked and shredded
- 2 cups shredded cheese of your choice (I prefer co-jack)
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn or 8-10 flour tortillas (fajita-size for flour tortillas)
- cooking spray
- 1 can black beans
- Add the oil, jalapeno, onion, and salt to a pot on the stovetop and cook on medium heat for 8-10 minutes until tender
- Add the garlic, chili powder, cumin, and sugar and stir for 30 seconds
- Add the chicken broth and tomato sauce and let the whole thing simmer for 10-15 minutes
- Add half the sauce to a bowl with the chicken, black beans, and 1 cup of cheese, stir to combine
- Fill the tortillas with the chicken filling and place seam side down in a greased 9X13 inch baking dish
- Bake at 375 for 20-25 minutes, until cheese is melted and edges of the tortillas are slightly crispy