Chicken and Black Bean Enchiladas

I really like Mexican food. It’s pretty easy to make and is usually a hit in my house, which includes a 5-year-old who thinks the world could survive on macaroni and cheese. Since I’m not willing to serve mac and cheese every night, my boy is forced to eat other meals. While making up this week’s menu, it was little surprise that chicken and black bean enchiladas made the short list.

It seems every time I go to a Mexican restaurant I order enchiladas–chicken, shrimp, cheese, beans, you name it. It’s the old standby and for good reason, they’re delicious. Here in Columbia, I think Rio Grande has some of the best ones yet. I attribute it to their sauce.  And since I probably can’t get the proprietary recipe, I had to come up with my own sauce recipe and I’m happy to share it.

Chicken and Black Bean Enchiladas

• 1-2 chicken breasts, cooked and diced
• 1 can black beans
• 1/2 onion, diced
• 8 whole jalapenos
• 1 tablespoon olive oil
• 3 cups enchilada sauce* (see recipe below)
• 4 flour tortillas
• 3 cups shredded Mexican cheese

Boil the chicken in a pot of water with 6 halved jalapenos. Once the chicken is cooked, take off the heat and shred. Rinse the beans and add to a bowl with the chicken. Pour 1 cup of sauce over the chicken and beans. In a skillet, add the olive oil, onions and two diced jalapenos. Once tender, remove from heat. On each tortilla, spread the chicken and bean mixture along the center, top with onions and jalapenos, then finish off with a quarter cup of cheese. Roll up tortillas tightly.

In an 8×8 baking dish, pour one cup enchilada sauce in bottom of dish. Place four rolled up tortillas in the dish. Pour two cups of enchilada sauce over top. Add two cups of shredded cheese on the top.

 I usually put aluminum foil over top so the cheese doesn’t brown too fast. Bake for 30 minutes. Remove the foil and cook for another 10 minutes. Serve with rice.

Enchilada Sauce

• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 poblano pepper, diced
• 4 chipotles en adobo
• 4 large tomatoes, diced
• 6 oz. tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 3 cups chicken stock

In a large high-sided pan, add olive oil, onion, garlic and peppers. Once tender, add tomatoes, paste, chipotles en adobo and chicken stock. Now add the spices.

Simmer 15-20 minutes. Now add the entire mixture to a food processor or blender and pulse until thick and smooth. This recipe makes 4 cups.

Melissa’s Notes:

Sometimes I double this recipe and freeze the extra in Zip-loc gallon bags. They lay flat and take up less space than containers. It’s a nice treat to have onhand when I’m feeling lazy but want something tasty to eat.