Simmering Saturdays: Chicken and Black Bean Enchiladas
Chicken and Black Bean Enchiladas
When you’re craving authentic Mexican enchiladas, make your own chicken and black bean enchiladas from scratch. Easy to assemble with a quick homemade enchilada sauce!
INGREDIENTS
- 4 cups coarsely shredded rotisserie chicken
- 1 15-ounce can black beans, drained and rinsed
- ½ cup chopped fresh cilantro leaves
- 1 8-ounce package shredded Mexican blend cheese, divided
- 8 to 10 8-inch flour tortillas, warmed
FOR THE ENCHILADA SAUCE
- 1 tablespoon canola oil
- 1 medium sweet onion, diced
- 1 small poblano pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup chicken stock
- 1 15-ounce can tomato sauce
INSTRUCTIONS
-
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
-
ENCHILADA SAUCE: Heat canola oil in a large skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic, chili powder, cumin, paprika and oregano until fragrant, about 1 minute.
-
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
-
In a large bowl, combine chicken, black beans, cilantro and 1/2 cup ENCHILADA SAUCE. Stir in 3/4 cup cheese.
-
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining ENCHILADA SAUCE and remaining cheese.
-
Place into oven and bake until bubbly, about 25-30 minutes.
-
Serve immediately.
