Chicken and Goat Cheese Enchiladas With Black Bean Sauce
From choclytcandy 14 years ago
- 150 minutes to make
- Serves 4
Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach
Ingredients
- Sauce: shopping list
- 1 cup dried black beans shopping list
- 4 cups chicken broth, or slightly more shopping list
- 1/2 purple onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 2 jalapeno chiles, cut in half, stems and seeds removed shopping list
- 2 tbs vegetable oil shopping list
- 2 tbs dry sherry shopping list
- 1 tbs lime juice shopping list
- 2 tsp orange zest shopping list
- Filling: shopping list
- 1 tbs ground red New Mexican chile shopping list
- 1 tsp garlic powder shopping list
- 1/2 tsp ground cumin shopping list
- 1.2 tsp dried oregano shopping list
- 1 lb boneless, skinless chicken breasts, cooked and cut into 3/4-inch pieces or shredded shopping list
- 1/2 purple onion, chopped shopping list
- 2 tbs vegetable oil shopping list
- 1 medium tomato, chopped shopping list
- 1/2 lb goat cheese, crumbled shopping list
- 1/2 cup chopped fresh cilantro shopping list
- 8 corn tortillas, softened shopping list
- Garnish: Chopped cilantro, sour cream shopping list
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.
The Rating
Reviewed by 6 people-
Ya know , I could use a 'personal Chef' rigt about now.... ur it! HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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Good!!!!
goodeat
in Benton loved it
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You stole my heart on Christmas Eve!! so good! wish i was south of the border!
superfoodman
in Metropolis loved it
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