How to make it

  • To make the sauce: Wash the beans carefully in cold water. Drain them. Soak the beans overnight in 4 cups of chicken broth. Transfer to a saucepan, bring to a boil, reduce the heat, and simmer for 1 1/2 hours. Saute the onion, garlic, and jalapeno chiles in hot oil in a skillet and add to the beans. Continue to simmer, adding more broth if necessary. When the beans are done, remove them, and drain off some of the liquid. Place the beans, some of the liquid, sherry, lime juice, zest in a blender or food processor and puree until smooth.
  • To make the filling: Combine the chile, garlic, cumin and oregano and toss the chicken in the mixture to coat. Saute the onion in the oil in a skillet. Add the chicken and cook until no longer pink. Add the tomato and cook for two minutes.
  • Preheat the oven to 350 degrees.
  • To assemble: Place some of the chicken mixture on 2 softened tortillas (one on top of the other) on a plate. Sprinkle the cheese and cilantro over the chicken and roll.
  • Pour some of the sauce over the top of each enchilada and heat for 10 minutes to melt the cheese.
  • Garnish with additional cilantro and a dollop of sour cream, and serve.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    hungrybear ate it and said...
    Yum yum
    Was this review helpful? Yes Flag
    " It was excellent "
    superfoodman ate it and said...
    You stole my heart on Christmas Eve!! so good! wish i was south of the border!
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    Was this review helpful? Yes Flag
    " It was excellent "
    snowcat17 ate it and said...
    Ya know , I could use a 'personal Chef' rigt about now.... ur it! HIGH FIVE FORKS!!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes