Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Chicken and Black Bean Enchiladas are a delicious and satisfying Mexican-inspired dish that is perfect for a family dinner or a gathering with friends. These enchiladas are filled with tender chicken, flavorful black beans, and gooey cheese, all wrapped up in a soft tortilla and smothered in salsa. They are easy to make and sure to be a hit with everyone at the table.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. The dish is believed to have originated in Mexico, where it was traditionally made with corn tortillas filled with various ingredients such as meat, beans, cheese, and vegetables, then rolled up and covered in a chili sauce. The dish has since evolved and been adapted in various ways, with different regions and cultures putting their own spin on the classic recipe.

Ingredients

0.75 lb (340 g) boneless skinless chicken breast
3 slices bacon
2 cloves garlic, minced
1.5 cups salsa
16 oz (454 g) can black beans, undrained
1 large red bell pepper, chopped
1 tsp ground cumin
0.25 tsp salt
0.5 cup sliced green onions
12 flour tortillas
1.5 cups shredded pepper jack cheese
0.25 cup sour cream
1 diced tomato

How to prepare

Preheat the oven to 350°F.
Cut the chicken into short, thin strips.
Cook the bacon until crisp, then remove it to a paper towel and crumble it.
Pour off all but 2 tbsp of the drippings.
Cook and stir the chicken and garlic in the drippings until the chicken is no longer pink.
Stir in 0.5 cup of the salsa, beans, red pepper, cumin, and salt, then simmer until thickened, stirring occasionally.
Stir in the green onions and reserved bacon.
Spoon the bean mixture down the center of each tortilla, then top with cheese and roll up.
Place the enchiladas seam side down in a lightly greased rectangular baking dish.
Spoon the remaining salsa evenly over the enchiladas and bake for 15 minutes.
Top with dollops of sour cream and diced tomatoes.

Variations

Swap out the chicken for ground beef or shredded pork.
Use different types of beans such as pinto beans or kidney beans.
Add in some corn or diced zucchini for extra veggies.
Top the enchiladas with avocado slices or pickled jalapenos for added flavor.

Cooking Tips & Tricks

To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken from scratch.

- Make sure to warm up the tortillas before filling and rolling them to prevent them from cracking.

- Customize the filling to your liking by adding in extra vegetables or spices.

- For a spicier kick, use a hot salsa or add in some chopped jalapenos.

- To make the dish vegetarian, simply omit the chicken and add in extra beans or vegetables.

Serving Suggestions

Serve the enchiladas with a side of Mexican rice, guacamole, and a fresh salad for a complete and satisfying meal.

Cooking Techniques

To make the dish healthier, you can bake the enchiladas instead of frying them.

- To save time, you can use a store-bought rotisserie chicken instead of cooking the chicken from scratch.

- To make the dish spicier, add in some chopped jalapenos or a dash of hot sauce to the filling.

Ingredient Substitutions

If you don't have pepper jack cheese, you can use cheddar or Monterey Jack cheese instead.

- If you're vegetarian, you can omit the chicken and add in extra beans or vegetables.

- If you're dairy-free, you can skip the cheese and sour cream or use dairy-free alternatives.

Make Ahead Tips

You can assemble the enchiladas ahead of time and refrigerate them until you're ready to bake them. This is a great time-saving tip for busy weeknights or when entertaining guests.

Presentation Ideas

Garnish the enchiladas with fresh cilantro, sliced avocado, and a squeeze of lime juice for a colorful and appetizing presentation.

Pairing Recommendations

Pair the enchiladas with a cold Mexican beer, a fruity margarita, or a glass of chilled white wine for a refreshing and complementary drink.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the enchiladas in a preheated oven at 350°F for about 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken and Black Bean Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Chicken and Black Bean Enchiladas contains approximately 35 grams of carbohydrates.

Fats

Each serving of Chicken and Black Bean Enchiladas contains approximately 15 grams of fats.

Proteins

Each serving of Chicken and Black Bean Enchiladas contains approximately 25 grams of proteins.

Vitamins and minerals

Chicken and Black Bean Enchiladas are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (cheese and sour cream) and gluten (tortillas).

Summary

Chicken and Black Bean Enchiladas are a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Chicken and Black Bean Enchiladas are a delicious and satisfying dish that is perfect for a family dinner or a gathering with friends. They are easy to make, customizable, and packed with flavor and nutrients. Try this recipe for a tasty and comforting meal that everyone will love.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Mexico. My abuela, my grandmother, was the one who first introduced me to the wonderful world of cooking.

Abuela was a master in the kitchen, and she had a knack for creating delicious dishes out of simple ingredients. She would spend hours in the kitchen, mixing and stirring and tasting, until she had created a meal that was nothing short of perfection. I loved watching her work, and I would often sneak into the kitchen to see what she was up to.

One day, as I watched her preparing dinner, she pulled out a recipe that was unlike anything I had ever seen before. It was for Chicken and Black Bean Enchiladas, a dish that she had learned from a friend who had traveled to the United States. Abuela had put her own twist on the recipe, adding in some of her own special ingredients and techniques.

As she cooked, the kitchen filled with the delicious aroma of spices and herbs. I could hardly wait to taste the finished dish. When the enchiladas were finally done, she placed a steaming plate in front of me and told me to dig in. I took a bite, and my taste buds were transported to a world of flavor and texture that I had never experienced before. The tender chicken, the creamy black beans, the tangy salsa verde - it was a taste sensation that I would never forget.

From that moment on, Chicken and Black Bean Enchiladas became a staple in our household. Abuela would make them for special occasions, or just whenever we were in the mood for something delicious. She taught me how to make them myself, showing me the proper way to roll the tortillas and how to layer the ingredients just right.

Over the years, I have made Chicken and Black Bean Enchiladas for my own family, passing down the recipe that was so dear to me. I have added my own touches to it, just like Abuela did, making it a dish that is uniquely mine. And every time I take a bite, I am transported back to that moment in the kitchen with Abuela, watching her work her magic.

So now, whenever I make Chicken and Black Bean Enchiladas, I am not just cooking a meal - I am carrying on a tradition. A tradition of love and family and delicious food. And I am grateful for the memories that this recipe has given me, and for the joy that it continues to bring to my home.