Monday, March 5, 2012

Jalapeño Black Bean and Chicken Enchiladas (formerly known as White Chicken Enchiladas)

6-8 soft taco shells (I use whole wheat, medium sized)
1lb. Boneless Skinless Chicken Breast (free-range, organic!)
2 cups shredded Mexican Cheese
3 Tbsp butter
3 Tbsp flour (I use whole wheat)
2 cups chicken broth (I use low sodium)
1 cup sour cream
1 (4oz) can diced green chiles
1 Can Jalapeño Black Beans with Lime Juice (Kuner's)
Diced Garlic (I used a heaping tablespoon, I LOVE garlic :)
Diced Onion (about a half of a large onion OR 1 small onion)
Chili Seasoning
Cayenne Seasoning
Lime Juice
Diced Garlic
Diced Onion
Sliced Olives (black)
Ortega Original and Green sauces

Preheat oven to 350˚ degrees. Grease a 9x13 pan.
To cook/shred chicken breasts, spray a pan, put the chicken breasts in a large pan (whole breasts before shredding) over medium-high heat and seasoned them with a little salt and pepper. While the chicken is cooking, sauté the onion and garlic in the pan with the chicken to give it a savory flavor. Then, when the chicken is thoroughly cooked, take two forks and shred the chicken while it is still in the pan and mix the onions and garlic in with the shredded meat.
Next, mix chicken/onion/garlic, beans and 1 cup cheese. Season to taste with chili seasoning, cayenne seasoning, cumin, and lime juice. Roll up the mixture in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chiles. Do NOT bring to a boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 25 minutes and then under high broil, brown for 3 minutes until golden.

I like to top mine off with Ortega's Original red sauce and their Green sauce and some sliced Olives. YUM! (This was MUCH more flavorful than the original recipe!)

No comments:

Post a Comment