These chicken and black bean enchiladas are yummy! The homemade sauce did it for me!!! Prepared in an hour, it’s a great weekday meal.
INGREDIENTS
- 4 cups coarsely shredded rotisserie chicken ( I used the boneless thighs I had on hand)
- 1 (15-ounce) can black beans ( drain and rinse)
- 1/2 cup chopped fresh cilantro leaves
- 2 cups shredded Mexican blend cheese (divided}
- 8 (8-inch) flour or corn tortillas, warmed
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.
- 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 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, 25 – 30 minutes.
- Serve immediately
Bon Appétite! 😋
