Recipe

Black And White Enchiladas Recipe

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Ingredients

2 tbsps blackening seasoning (I used Paul Prudhomme's Poultry Magic) .
1/2 tsp cayenne pepper (increase to 1 tsp. if you like very spicy food) .
1/4 c flour .
1 (15 1/2 oz) can black beans, drained & rinsed (1 3/4 c black beans if you soak dried ones overnight) .
8 oz shredded monterey jack cheese .
1 3/4 lbs boneless skinless chicken breasts (two hand-trimmed breasts) .
1 tsp paprika .
1 (10 3/4 oz) can low-fat condensed cream of chicken soup (I used Campbell's Healthy Request which is 98% fat free) .
3 g non fat cooking spray .
1 tbsp tequila .
1 1/2 c low sodium chicken broth .
1/2 tsp chili powder (increase to 1 tsp. if you like very spicy food) .
1 tsp black pepper .
8 flour tortillas .
3 tbsps chili oil (I used Boyajian brand roasted chili oil but olive oil would work) .
1 tbsp olive oil

Directions

Step #1 Cut chicken in thin strips that are quite small, bite size! Combine with chili oil & tequila in a quart size ziploc & marinate in the refrigerator.
Step #2 While it's marinating, measure out the five spices & stir them together in a small dish.
Step #3 Put a skillet on your stove's high setting & add the chicken; sprinkle half the spice mix over the top & cook for five mins total - flipping the chicken & shaking the rest of the spices on top halfway through.
Step #4 Remove pan from the heat & turn the heat down to low; move the chicken from the pan to a bowl.
Step #5 Return the pan to the heat; add the 1 T olive oil & scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce.
Step #6 Add the can of condensed chicken soup & stir this together until heated.
Step #7 Add the black beans & chicken to the sauce in the pan; stir until heated & thoroughly mixed.
Step #8 Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick.
Step #9 Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends & rolling very tightly; place seam side down in the pan.
Step #10 Sprinkle top the cheese over the top & cover with foil wrap (note that to make this like the restaurant you would literally need to use a whole lb of cheese); place this in the refrigerator until you're ready to cook.
Step #11 Bake at 375 degrees covered for 15 mins, then remove the foil wrap & bake another 5-7 mins.
Enjoy the Black & White Enchiladas recipe

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Black And White Enchiladas Recipe

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