Sunday, September 7, 2014

Chicken and Black Bean Enchiladas

Living overseas has certainly changed my experience at the grocery store. Things I've taken for granted my whole life are suddenly really, really exciting. Example: corn tortillas. This is one item I just haven't been able to find here in Paraguay. I brought some masa down with me, but haven't yet taken the plunge. So, when I saw this happy little package at the grocery store I was thrilled! And yesterday was a great tropical rainstorm-cooler temperatures, lots of rain and even more thunder and lightening. Perfect cooking weather! I also had a friend over, who couldn't leave until the rain stopped-always good to have a captive audience when cooking. :)

What you need (ingredients):

2 chicken breasts, or leftover cooked chicken
1 can black beans, drained
1 can green chilis (I had to use dehydrated equivalent)
1/2 red bell pepper, chopped
1-2 packages of taco seasoning
10 small corn tortillas (of course you could use flour instead)
1 can enchilada sauce
grated cheese
toppings: sour cream and cilantro

What to do (instructions):

  • If your chicken is raw, cook it. I just cooked mine up in a little olive oil. It gets plenty of seasoning later. When cooked, cut into small pieces and return to pan. 
  • Preheat oven to 375 F or 190 C.
  • Add the next 4 ingredients, through taco seasoning, to the pan. You'll probably need a little bit of water to "activate" the taco seasoning. 
  • You can use enchilada sauce straight out of the can, but the mild is a little too mild for me, so I toss it in the blender with a few canned chipotle peppers and find it much more flavorful! Spray the bottom of  9x13 cooking dish with some non-stick spray, then spoon a few tablespoons of sauce across the bottom of the pan.
  • Microwave the tortillas between paper towels to soften them up a little. Then add a few spoonfulls of the mixture to each tortilla, roll it, and place it in the pan. I ended up with 10 enchiladas, and some extra stuffing, which I just put in the end of the baking pan!
  • Top with enchilada sauce
  • Top with cheese
  • Bake until the cheese is melted and the sauce is bubbly. I think mine took about 15 minutes but I forgot to time it. 
  • Top and enjoy!

  • Tell your drooling roommate he can have some, but only after he retracts his facebook photo and statement taking credit for said enchiladas. ;)

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