Cheesy Chicken Enchiladas with Black Beans

Chicken Enchiladas with Black Beans and its own Enchilada Sauce

Would you like to make Cheesy Chicken and Beans Enchiladas?  Would you also like to have homemade Enchilada Sauce?  This recipe couldn’t be easier.  It makes its own sauce right in the pan! 

INGREDIENTS:  YIELDS 5-6 ENCHILADAS

3 Chicken Breasts

Olive Oil

Seasonings:  Salt, Pepper, Chipotle Chili Pepper, Onion Powder, Garlic Powder, Smoked Paprika, ground Cumin, Cilantro, and 2 small dashes of Cinnamon

2 mini Sweet Peppers, 2 green Onions, 1 Jalapeno, 3 cloves Garlic, 1 small Onion, chopped

1 large can Crushed Tomatoes

Juice of half a Lime

½ can Black Beans, drained and rinsed

8 oz Grated Mexican Cheese blend (Colby, Cheddar, Jack)

Burrito Shells

PREPARATION:

     Drizzle some Olive Oil in the bottom of a skillet over low/medium heat.  Season Chicken with Salt, Pepper, Chipotle Chili Pepper, Onion Powder, Garlic Powder, Smoked Paprika, and a little bit of ground Cumin.   Cook until browned, flip, and cook the other side. 

     Pour Crushed Tomatoes over the Chicken and let it simmer covered, until tender.  Remove Chicken and set aside to cool a little. Shred the Chicken and return to the pan.  Add the Lime Juice.

     While the Chicken is cooling, chop 2 Green Onions, 1 Jalapeno Pepper, 3 cloves of Garlic, 2 mini Sweet Peppers and one small Onion.    Add to the pan along with some Cilantro and 2 small dashes of Cinnamon, and ¼ tsp Cumin.  Add the Beans.  Cover and simmer 5-10 minutes.  You can add half the Cheeses now or just roll it up with the Chicken mixture when forming your Enchiladas.

     Spread a very thin layer of the Enchilada Sauce in the bottom of a 13 x 9 baking dish. 

     Using 2 or 3 pot holders, place under one side of the pan, and with a slotted spoon, slide the filling to the front of the pan.  Using the Chicken Filling and half the Cheese (if you didn’t add the Cheese to the Sauce already), roll the Burritos and place seam side down in the baking dish.

     Pour remaining Sauce over the Enchiladas, sprinkle remaining Cheese, and bake at 350°

– 375°  F uncovered for 15 – 20 minutes until Cheese is melted and Bubbly.      Serve with whatever you prefer: Salsa, Salsa Verde, chopped Green Onions, Sour Cream, Guacamole, Pico de Gallo

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By Tika for CHEW WANNA EAT? © 2021