home cooked dinners by the season

Chicken & Black Bean Enchiladas

Chicken & Black Bean Enchiladas

Serves Makes 10 enchiladas

Ingredients

Chicken filling

  • 3 cups shredded or chopped cooked chicken
  • 1 can (15 ounces) black beans, drained, rinsed and drained again
  • Warning: A non-numeric value encountered in /home/customer/www/ayearatthetable.com/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 3022
    1/3 cup chopped green onion
  • Warning: A non-numeric value encountered in /home/customer/www/ayearatthetable.com/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 3022
    1/4 cup chopped fresh cilantro
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • Fresh ground black pepper, to taste

Enchilada sauce

  • 3 tablespoons vegetable oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • Warning: A non-numeric value encountered in /home/customer/www/ayearatthetable.com/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 3022
    1/2 teaspoon ground cinnamon
  • Warning: A non-numeric value encountered in /home/customer/www/ayearatthetable.com/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 3022
    1/4 cup flour
  • 1 cup tomato sauce
  • 2-1/2 cups chicken broth

Assembling

  • Vegetable spray or vegetable oil
  • 10 yellow corn tortillas (6-inch size)
  • 2 cups grated cheddar cheese

Directions

For the filling: stir together chicken, black beans, green onions, cilantro, oregano, salt and pepper.
For the enchilada sauce: in a saucepan over low heat, cook garlic in vegetable oil just to release flavor but do not brown, about 1 minute. Whisk in chili powder, cumin, cinnamon and then flour to cook and release flavors about 1 minute. Whisk in tomato sauce and chicken broth and increase heat to medium, stirring until sauce is slightly thickened, about 3 to 4 minutes. Season with salt and pepper and remove from heat.
For softening the tortillas (this makes it so they do not break apart when rolling them with the filling): spray a skillet with vegetable spray and heat over medium heat. Cook both sides of tortillas about 15 seconds just to heat and to soften, re-spraying as needed (a light coating of vegetable oil in the pan can also be used).
To assemble enchiladas: Spread about 3/4 enchilada sauce (to make a thin layer) in the bottom of a baking dish. Lay tortilla on a flat surface and spread with 1 tablespoon enchilada sauce; add a heaping 1/3 cup chicken filling down the center and roll up; place seam side down in the dish; repeat with remaining tortillas. Spoon remaining enchilada sauce over rolled tortillas; sprinkle with cheese.
To bake the enchiladas: preheat oven to 375 degrees F. Bake enchiladas until heated through, sauce is bubbling and cheese is melted, about 20 to 25 minutes.