Chicken & Black Bean Enchiladas

Who doesn't love a good enchilada? Cheesy, full of flavor, comforting, did I say cheesy?   These are really pretty easy to make as well & quite versatile. I usually make my own tortilla's, however I had an empty nest & I was feeling lazy! Now keep in mind my measurements are generally for one to two people. So feel free to add more as needed.

For the Filling:
4 tortilla soft shells
1 & 1/2 skinless, boneless chicken breasts, cubed
1/4 red onion, diced
1 clove garlic, diced
black beans
Mexican Cheese Blend
1/2 teaspoon Cumin
1/4 teaspoon Chili Powder
pinch of Smoked Paprika
s/p to taste


For the Topping:

2 large plum tomatoes, diced
1/4 red onion, diced
1 clove garlic, chopped finely
s/p to taste
cilantro
1/4 cup chicken stock
Mexican cheese blend

 Preheat oven to 350

In a large hot skillet add a little olive oil, add in the onions and garlic and cook until soft. Next add in the chicken and spices. Stirring every once in a while cook all the way through. Set chicken mixture aside in a bowl, add in desired amount of black beans, mix well.
Placing one tortilla down at a time, fill the center with the chicken and black bean mixture. Top with a good amount of cheese, no skimping! Roll up, and seam side down place in a cooking dish. Repeat for the rest of the enchiladas.
For the sauce; add in the onions and garlic to the same skillet. Cook until soft, add in the tomatoes, cilantro and salt. Cook down about 8 minutes. Add in about 1/4 cup of chicken stock. Cook another 3-4 minutes or until the liquid has absorbed by half. Add this mixture to a blender until smooth. Next pour the sauce over the enchiladas and top with more Mexican cheese. Bake for about 10-15 minutes or until the cheese has completely melted. Top with cilantro, fresh tomatoes, sour cream and or avocado. Enjoy!


Copyright © 2012 Salvo-lutions by, Dana Salvo