I'm hooked on recipe for Chicken Enchiladas and have been making them a lot lately. The nice thing is you can do everything ahead of time (cook chicken, prepare filling, grate cheese, chop green onion and cilantro). When your guests arrive or hubby gets home, throw the corn tortillas in the oven for a minute just to warm them, then continue to prepare as directed. I love serving the enchiladas with black beans. I've been fiddling with a recipe (inspired by Orangette) and here's what I've been doing...
1 T olive oil
1 cup onion, chopped
3 T garlic, minced
2-3 T cilantro. minced
1 t lime juice, not required
1 T enchilada sauce, not required
1/2 t chipotle chiles, minced (if you have a can open for the enchiladas) or 1 t hot sauce
2 25oz can black beans, and their juices
4-5 t cumin
1 bay leaf
1/4 t paprika
Salt & pepper
Chopped green onion
Saute onion in olive oil for 5-10 minutes over medium heat. Add garlic and saute for a few more minutes. Stir in spices and chiles and saute for another minute. Add beans and enchilada sauce. Season with salt and pepper. Cook on medium for approximately 10 minutes, stirring occasionally. Add cilantro and lime juice, reduce heat to low and continue to cook for about 10-20 more minutes. When serving, top with queso fresco, sour cream and green onions.
This recipe makes enough to go along with the enchiladas if feeding 6-8 adults.
Health Benefits of Black Beans
- great source of fiber and protein
- high in antioxidants
- helps to lower cholesterol
- protects against heart disease and cancer
- helps balance blood sugar levels (great food for diabetics)
- especially good for you served with brown rice