It was a cold and snowy day, and I was hungry for enchiladas. I didn't have the ingredients for my usual recipe, I didn't want to run to the store, so I just made this one up with what I had on hand.
- 1 chicken breast, cooked
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1⁄2 cups shredded cheese
- 1 (36 count) package corn tortillas
- 1 1⁄2 cups sour cream
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 onion, diced
- 1 green pepper, diced
- 2 garlic cloves, minced
- cumin, to taste
- dried chipotle powder, to taste
- salt and pepper, to taste
- Preheat oven to 350 degrees F.
- Melt butter in a stock pot.
- Add diced vegetables and saute until tender.
- Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally.
- Add spices to taste, and cook for another minute or so.
- Whisk in the chicken broth and bring to a boil.
- When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream.
- Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.).
- Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.)
- While the sauce is cooking, use a food processor and chop the chicken finely.
- Mix chicken, beans, and 1 cup of cheese in a bowl.
- Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.).
- Pour the sauce over top, sprinkle with the remaining cheese.
- Bake for 45 minutes, or until bubbly and a little browned on the top.
WOW! I've just been told that the only enchilada recipe my family would eat can scootch over to make room for this one! This was really a very easy recipe. I used my VitaMix to shred two chicken breasts, used 1/2 red pepper, 1/2 green pepper (what I had to use up) & flour tortillas (personal preference). I made 12 enchiladas fit into a 9x13 baking dish & we devoured all but 3! I served them with sour cream, fresh tomatoes & salsa. The only thing I would change in the future is to spread a bit of sauce on the bottom of the dish before laying in the enchiladas. While it didn't affect the flavor any, the bottoms were a little tough to cut through without steak knives. And maybe that was because I used flour tortillas? Regardless, this is an EXCELLENT recipe! I'm so glad we had the opportunity to try it & most of all, thank you for posting your creation, Moki! Made & enjoyed for Fall 2009 PAC-O.
DELICIOUS! I doubled the recipe making 38enchiladas. I used veggie broth instead of chickie broth and sprayed my glass Pyrex w/butter flavored canloa oil beforehand. Next tm, I plan to cheat, cheat, cheat, by purchasing pre-cooked chicken, pre-shredded pepperjack cheese and canned grn chiles vs grn peppers. Altho, worth every minute of effort, prep tm was painfully L-O-N-G. Definitely a keeper! TY ;)
Absolutely delicious! I made this last night, exactly according to the recipe. Loved it, and plan to make it again. Thanks for turning me onto dried chipotle powder, too! This is just as good the next day for leftovers, as well!