©2009 The Cooks Table
©
the cook's table
diary of a cook's life
The Cook's Table Designed By
ingredients
chicken and black bean enchiladas
The other day my wife mentioned to me that she felt like some enchiladas. I thought to myself that sounded like a fantastic idea. This is a great recipe for entertaining because it is pretty easy and it tastes great. These enchiladas are big so one to one and a half is a good portion. The time consuming part is getting all the components ready which is usually the thing with any wrap.
The nice thing about this recipe is that you can make the filling ahead of time and when company comes over you just have to pop it in the microwave for a minute or so and then start assembly. These babies are so good and if you try it I know you will like it.
The nice thing about this recipe is that you can make the filling ahead of time and when company comes over you just have to pop it in the microwave for a minute or so and then start assembly. These babies are so good and if you try it I know you will like it.
(yield: 6 good sized enchiladas)
Make the rub and season your sliced chicken with it (Note: this recipe makes a lot of rub so don't use it all here). Sauté the red pepper with 1 Tbsp vegetable oil on med low heat for 5 minutes. Add 1/4 cup water and cook until the water evaporates and then cook for an additional 5 minutes. Remove from heat and reserve on a plate. In the same pan on just over medium heat add 2 Tbsp vegetable oil and add your sliced chicken. Sauté stirring occasionally for about 10-15 minutes or until chicken is done and nicely browned.
When your chicken is done push it to one side of the pan and add 1 Tbsp vegetable oil and then the garlic, green onions, jalapeno and sauté for a couple of minutes until cooked through. Add the black beans, salsa and reserved peppers back to the pan and sauté for an additional 3 minutes. Note: If you are making ahead of time at this point you can refrigerate this mix until you are ready to assemble. If you do refrigerate this heat it up in the microwave and continue the steps.
Add the cilantro and mix well. Spoon this mixture evenly between the flour tortillas as seen in the photo below. Wrap it up by fording both ends in 1/4 of the way and rolling it as you would a sandwich wrap. Place in an oven safe dish seam side down. Brush with light olive oil, garlic salt and fresh ground pepper and place in the oven on the center rack on broil. Watch this carefully because the broiler cooks the top fast. When it is browned take it out, cover it with enchilada sauce and cheese and pop back in under the broiler until it is melted and browned. Sprinkle with fresh chopped cilantro and serve with sour cream. Enjoy.
When your chicken is done push it to one side of the pan and add 1 Tbsp vegetable oil and then the garlic, green onions, jalapeno and sauté for a couple of minutes until cooked through. Add the black beans, salsa and reserved peppers back to the pan and sauté for an additional 3 minutes. Note: If you are making ahead of time at this point you can refrigerate this mix until you are ready to assemble. If you do refrigerate this heat it up in the microwave and continue the steps.
Add the cilantro and mix well. Spoon this mixture evenly between the flour tortillas as seen in the photo below. Wrap it up by fording both ends in 1/4 of the way and rolling it as you would a sandwich wrap. Place in an oven safe dish seam side down. Brush with light olive oil, garlic salt and fresh ground pepper and place in the oven on the center rack on broil. Watch this carefully because the broiler cooks the top fast. When it is browned take it out, cover it with enchilada sauce and cheese and pop back in under the broiler until it is melted and browned. Sprinkle with fresh chopped cilantro and serve with sour cream. Enjoy.
for the rub
3 Tbsp paprika
2 Tbsp chilli powder
2 Tbsp salt
1 Tbsp ground cumin, onion powder and onion powder and ground pepper
for the rest
6 -8 12" whole wheat flour tortillas
1 12 oz can black beans drained and rinsed
1 can of either red or green enchilada sauce
1 bunch green onion
4 cloves of garlic minced
1/2 jalapeno pepper or more if you like it hot
1/2 cup chopped cilantro
250 grams shredded mozzarella and monterey jack cheese or marble if you don't have it
1 red pepper seeded and sliced thin
3 chicken breasts cut into thin slices
1 cup of your favourite salsa
3 Tbsp paprika
2 Tbsp chilli powder
2 Tbsp salt
1 Tbsp ground cumin, onion powder and onion powder and ground pepper
for the rest
6 -8 12" whole wheat flour tortillas
1 12 oz can black beans drained and rinsed
1 can of either red or green enchilada sauce
1 bunch green onion
4 cloves of garlic minced
1/2 jalapeno pepper or more if you like it hot
1/2 cup chopped cilantro
250 grams shredded mozzarella and monterey jack cheese or marble if you don't have it
1 red pepper seeded and sliced thin
3 chicken breasts cut into thin slices
1 cup of your favourite salsa
the sauted peppers
just before we wrap it up
broil your enchiladas to give them a nice crust
Suggested Drink Pairing
light beer with lime
design
additional photographs
What did you think of this recipe?