Chicken enchiladas
Enchiladas are a Mexican dish, consisting of a rolled, stuffed tortilla, slathered with spicy sauce and baked in the oven. It’s a great comfort food, thankfully not too similar to typical Quebec dishes that we eat very (too) often.
Particularities
- ServesServes 4–6
- Prep time15 min
- Cook time30 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1/2 cup homemade or store-bought crushed tomatoes
- 1 cup store-bought or homemade salsa
- 19 oz (1 can, 540 ml) canned black beans, drained and rinsed
- Juice of 1/2 orange
- Zest of 1 lime
- Salt and pepper, to taste
- 9.5 oz Monterey Jack cheese, grated
- 8 small or 4 large tortillas
- Sour cream, for serving
For the chicken
- 3 skinless chicken breasts, cut into strips
- 1 cup onion, chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon honey
- 5 drops Tabasco (or more, to taste)
- 2 tablespoons olive oil
Steps
- Preheat the oven to 400˚F.
- In a bowl, combine all the chicken ingredients. Mix well and refrigerate.
- In another bowl, combine the salsa and tomatoes. Set aside.
- In another bowl, mash the black beans and add the orange juice, zest, and salt and pepper. Mix well and set aside.
- Sauté the chicken in a large pan for 4–5 minutes.
- Add the black beans and cook for 5–6 more minutes or until the chicken is done.
- Garnish each tortilla with some of the chicken and black bean mixture, roll the tortillas and place them side by side in a casserole dish (seam side down).
- Cover with salsa mixture and cheese.
- Bake for 20 minutes and serve with sour cream.
Recipe published on August 19, 2018
