Thursday, January 14, 2010

Shredded Chicken Enchiladas

I heart enchiladas. They're quick, hard to screw up, and muy delicioso. For those reasons, I probably make enchiladas at least once every two weeks. Now, I'm not going to lie, using shredded roast beef is equally delightful in these so feel free to substitute it in place of the chicken if you are anti-poultry.
 

PERK ALERT: This enchilada recipe, unlike so many "Americanized" versions, is actually pretty darn good for you. We're not using cream of anything soup, or cream cheese, or refried beans. Try not to be shocked or disgusted at my un-Americanized version of enchiladas.
  

Or just try the recipe and you'll become a believer.


In enchiladas, that is. I can't promise they will actually lead you to God. Although weirder things have happened. Maybe.

   


We're going to start off with 3 chicken breasts that I just cooked up in my crockpot the day before. Using two forks, pull the chicken apart and "shred" them all up. Don't bother shredding them super tiny b/c it really doesn't matter too terribly much.

Season the chicken with 2 cloves of garlic (minced), 1/2 of a yellow onion (diced), 1/2 tsp. cumin, 1 tsp. chili powder and a pinch or two of ground cayenne pepper.



Now mash 1 can of black beans that have been drained and rinsed together with 1 tbsp olive oil. Season with salt and pepper.


Spread a spoonful of the smushed black beans onto the middle of a tortilla.




Layer with a smidge of grated cheese and a spoonful of the chicken.


Roll up and place, seam side down, in a greased baking dish.




Spoon the Tomatillo Sauce over the enchiladas. Top with remaining cheese. Dice up 1 roma tomato and a handful of cilantro; sprinkle them on top.

Bake, covered, at 350 for 30 minutes or until heated through.





Serve em' up with some salsa, sour cream, guacamole, or whatever else suits your fancy.

Shredded Chicken Enchiladas
Serves about 4

3 cooked chicken breasts, shredded
2 cloves of garlic, minced
1/2 yellow onion, diced
1/2 tsp. cumin
1 tsp. chili powder
Pinch or two of cayenne pepper
1 can black beans, drained and rinsed
1 tbsp. olive oil
salt and pepper
2 c. grated cheese
6-8 Tortillas

Topping:
1 recipe Tomatillo Sauce
1 roma tomato, chopped
1/4 c. cilantro, chopped

Combine the chicken, garlic, onion, cumin, chili powder and cayenne pepper in a skillet and saute with a bit of oil over medium heat until onions have started to tenderize. In a bowl, mash the rinsed beans together with 1 tbsp. olive oil until a thick paste is formed. Season with salt and pepper to your liking.

In each tortilla, spread a thin layer of the black bean mixture into the middle; leaving a bit of room on top and bottom areas. Sprinkle with cheese and top with a spoonful of the chicken. Roll the tortilla up and place in a greased baking dish. Spoon all of the tomatillo sauce over the tops of the enchiladas. Sprinkle with remaining cheese and top with roma tomato and cilantro. Bake, covered, at 350 for 30 minutes or until heated through.


Did you like this recipe? Leave a comment and let me know.

2 comments:

  1. I got to your blog through $5 Dinners. We LOVED these enchiladas! I will admit, I cheated and used refried beans (since I was out of black beans) and a can of green enchilada sauce, but they were still amazing. I'll have to try it as written sometime. Anyways, thanks for the great recipe--it's definitely a keeper. Yum, yum, yum!

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  2. Great recipe. I made it with red sauce, which was fantastic. Added onions to the beans and sauce inside the enchilada's. A little cheese and PERFECT enchiladas!

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