Chicken and Black Bean Enchiladas
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Chicken and Black Bean Enchiladas

I got home from one tonight and I was craving enchiladas and the planets aligned and I happened to have everything to make them!A** Blood is a hot chili powder which I have posted here, http://www.cucumbertown.com/a-blood-recipe-dish.

BoredOfTheInternet

Ingredients

5-serving
  1. 10 Corn Tortillas Small
  2. 2 Cups Chicken Shredded
  3. 2 Clove Garlic
  4. 1/2 teaspoon Cumin
  5. 1/2 teaspoon Salt
  6. 1/2 teaspoon Pepper
  7. 1/4 tsp Cayenne Pepper
  8. 1/4 teaspoon Blood A **
  9. 2 Cups Black Beans
  10. 4 oz Sour Cream
  11. 1 Cups Mozzarella Cheese
  12. 1/2 Cup Cheddar Cheese White
  13. 1/2 Cup Cheddar Cheese Smoked
  14. 1 Jalapeno
  15. 1 Tomato Roma
  16. 1 Cup Enchilada Sauce
  17. 1 Tablespoon Canola Oil
  18. 1 Tablespoon Flour
  19. 1 Tablespoon Chili Powder
  20. 1 Cup Water
  21. 1.5 oz Tomato Paste
  22. 1/4 teaspoon Cumin
  23. 1/4 teaspoon Garlic Powder
  24. 1/8 teaspoon Cayenne Powder
  25. 1 teaspoon Cocoa Unsweetended Powder
  26. 1/2 teaspoon salt

Method

55 mins
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    Heat up chicken and add garlic, cumin, salt, pepper, cayenne pepper, A** Blood, and black beans. Heat through.

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    Combine sour cream, half half, and half of the cheeses in a bowl. Stir in the chicken and black bean mixture.

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    Spray a casserole dish with non-stick spray. Warm tortillas in oven to make them more pliable. Add 1/3 cup of the chicken mixture into a tortilla and place it in the casserole dish seam side down. Repeat for all tortillas until the filling is used up or you run out of tortillas.

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    Preheat oven to 350 degrees.

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    If using canned enchilada sauce, go to step 8. If making enchilada sauce follow the following instructions:

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    In a small pot, combine the canola oil, flour, and chili powder. Heat over medium heat until it starts to bubble (1 - 3 minutes). Whisk and cook the paste for 1 - 2 minutes.

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    Slowly pour in the water while whisking. Add the tomato paste, cumin, garlic powder, cayenne powder, cocoa powder, and salt. Whisk until smooth and continue to heat. Let the sauce come up to a simmer and it will thicken (about 3 - 5 minutes).

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    Cover the enchiladas with sauce. Cook for 30 minutes.

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    Add the minced Jalapeno and rest of cheese to the top of the enchiladas. Set the oven to broil and broil for 1 minute or until cheese is melted.

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    Seed and mince the jalapeno and dice the tomato. Top with the minced jalapeno and diced tomato

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