I have a confession to make, I hate enchilada sauce. I have tried it out of the can, I have tried to make it homemade, and I just don't like it. So fast forward to the day not that long ago that I made chicken stock and thought about some recipes for the chicken meat (this is the 4th meal for anyone keeping track). I decided to play around with some flavors and try to create a recipe for the type of enchiladas that I would like. I hope you like the step by step. I am trying to do more of my recipes like this, as I am a visual learner so seeing the pictures, I know, can be a big help. Here's my original recipe. I hope you try it because oh my, was it amazing. Smoky, with just a little spice. Just delicious. Oh, and the leftovers..... there are no words!!!
Fire-roasted Black Bean and Chicken Enchiladas:
1 tsp canola oil
1 cup organic onion, finely diced
1 cup bell pepper, finely diced
1 tsp organic adobo seasoning
1 tsp organic ground cumin
1/2 tsp organic chili powder
1/2 tsp ancho chili powder
1/2 tsp smoke paprika
1- 28 ounce can organic fire-roasted tomatoes
1- 10 ounce can organic tomatoes with diced chiles or jalapeno
2 cups organic cooked chicken, white or dark meat, shredded
1 cup organic black beans
1 tsp salt
3 cups organic Mexican cheese (or cheddar, monterey jack, pepper jack)
12 organic corn tortillas
2 organic green onions, chopped (optional)
In a wide skillet, add the canola oil, peppers, and onions. Cook on medium-high heat until the peppers and onions start to soften, about 3-5 minutes. Add the adobo seasoning, cumin, both chile powders, and smoked paprika. Cook for about 2 minutes, the pan will be dry which is what you want, this will allow the spices to get toasty. While they are cooking, add both the fire-roasted tomatoes and the tomatoes with jalapenos to a blender or food processor. Puree until smooth and add to the skillet. Stir to combine.
Now's the time to set up your assembly line. Be forewarned, it's gonna get messy, but that's the fun part right? Add the chicken and the black beans to the bowl and season with a tsp of salt. I bought a pre-shredded bag of mexican cheese, but I usually shred my own, so you just do whatever is easier for you. Wrap the corn tortillas in paper towel and microwave for about 40 seconds. Put a layer of sauce on the bottom of a 9 x 13 baking dish. Now start making some enchiladas. Take 1 tortilla and dunk it in the sauce (the messy part). Lay it on your board and fill it with a couple of tbsp of the chicken/bean mixture and about a tbsp or a little more cheese. Lay it seam side down in the baking dish.
Continue dipping and rolling and squeezing all the enchiladas into the pan. If some of them don't split a little, then you ain't doing it right. Once they are finished, top with the rest of the sauce and the rest of the cheese. Preheat your oven to 400 degrees. Bake for 30 minutes until browned and bubbly.