Chicken Black Bean Enchiladas
Chicken, Black Bean, and Rice Enchiladas
So, I got an enchilada recipe from my friend Carrie Jones and before I even made it, I was starting to change it... and I changed it yet again. My mother said, well, what can we do with some chicken breasts? I hope you enjoy it.
Sauteed Chicken Enchiladas
Serves about 6.
- 2 large boneless chicken breasts
- 1 large lime
- 2 tsp. olive oil
- 1/2 tsp. salt
- 1/8 tsp. cinnamon
- 1/4 tsp. black pepper
- 2 Tbsp white wine (or tequila)
- 1 bunch cilantro, rinsed
- 2 cloves garlic
- About 10 10" Tortillas (corn or flour)
- 2 c. cooked rice
- 1 can black beans
- 2-3 cans enchilada sauce
- 12 oz. sour cream
- 2 lbs. grated cheese (start with cheddar, add others to make it interesting - smoked Gouda is great)
Preheat oven to 350F.
Dice chicken into 1/2 inch pieces.
Juice the lime. Put lime juice, olive oil, and salt into a large skillet and heat. Add chicken and begin to brown over medium heat, stirring frequently for 5 minutes. Stir in pepper, cinnamon, and about 1/2 Tbsp chopped cilantro. Continue cooking over medium-low heat stirring frequently. Add wine and increase heat to bring to a boil. Lower heat to low and cover. Simmer for 15 minutes. Uncover and stir, increasing heat to reduce. After sauce begins to thicken (about 5 minutes) remove from heat and set aside.
Cover the bottom of each of a large 9x13 baking dish with a thin layer of enchilada sauce.
For each enchilada: On an open tortilla, place two spoonfuls of rice, a spoonful of beans (draining them as you take them out of the pan), one spoonful of chicken mixture, then a generous handful of grated cheese and a small spoonful of sour cream. Add two spoonfuls of sauce, just enough to moisten the cheese. Then roll the enchilada and place it in the pan. End loop. Fill the pan. If you have extra beans and rice (there shouldn't be much), spread them over the top of the pan of enchiladas.
Cover the enchiladas with remaining sauce. Then sprinkle with remaining cheese to cover. Drizzle some sour cream over top. Garnish with some chopped cilantro.
Bake for 30-35 minutes, until cheese is melted and turning brown at the points.
Garnish with cilantro again before serving. Serve with remaining sour cream, salsas, taco sauces, chipotle guacamole, Mexican or Spanish style rice, corn chips, etc.