Chicken and Vegetarian Black Bean Enchiladas
I guess I could separate these into two posts, but I used the same enchilada sauce for both and they were really good served together. It was Ariel’s birthday this weekend, so I wanted to feed a crowd. The reviews I got were “These are restaurant quality”, “this came out of my kitchen?” and “can I please have another?”
4 tablespoons olive oil
2 teaspoons cumin
1/2 cup all-purpose flour
1/2 cup tomato paste
2 15 oz cans vegetable broth
1 1/2 cups water
Heat oil in a medium saucepan over medium heat. Add the cumin, flour and tomato paste. Whisk for one minute.
Whisk in the broth and water;bring to a boil. Simmer for 5-8 minutes, until slightly thickened.
4 skinless, boneless chicken breast halves
1 medium white onion, chopped (use about 3/4 of the onion. Save the other 1/4 for the vegetable enchiladas)
1/2 pint sour cream
1 cup shredded sharp cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 15 oz can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 flour tortillas
Preheat the oven to 350.
In a medium non-stick skillet over medium heat, cook the chicken until it is no longer pink and the juices run clear. Drain the excess fat.
Cube the chicken and return it to the skillet. Add onion, sour cream, cheese, parsley, oregano, and pepper. Cook until the cheese melts.
Stir in the salt, tomato sauce, water, chili powder, green pepper, and garlic. Cook for a minute or so, stirring.
Roll the mixture into tortillas and arrange in a 9x13 baking dish. Cover with half the enchilada sauce and top with more cheddar cheese. Bake for 20 minutes until bubbly on top. Cool for ten minutes before serving.
1 teaspoon ground cumin
3 cups grated pepper jack cheese
1 15 oz can black beans, rinsed and drained
1 10 oz box frozen chopped spinach, thawed and squeezed dry
1 10 oz bag frozen corn kernels, thawed
1/4 onion (saved from earlier)
16 corn tortillas
Heat oven to 400.
In a large bowl, mix together 2 cups cheese, black beans, corn, spinach and cumin. Season with salt and pepper.
Heat up the tortillas wrapped in a paper towel in the microwave for a few seconds. Roll up 1/3 cup of filling in each tortilla. Place in baking dish seam side down. Sprinkle with 1 cup cheese and cover with remaining enchilada sauce.
Bake uncovered until bubbly, 15-20 minutes. Cool for 5 minutes before serving.
The chicken enchilada recipe was found here. The enchilada sauce and vegetarian enchilada recipe are both courtesy of Martha.