Fiesta Chicken and Black Bean Enchiladas

 

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These enchiladas have it all chicken, veggies, fresh cilantro, black beans, cheese, green chilies, sour cream, and make a hearty and satisfying family dinner. This recipe makes a lot, a good size 9 x 13 pan. The peppers and spices can be omitted or heated up a bit how you like it. I have also added my enchilada sauce recipe which is easy, just don't let it burn.

 

Ingredients

12-14 corn tortillas
Cooking spray
1/4 cup chicken broth
1 (16 ounce) skinless, boneless chicken breast(cut into chunks)
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced

1 jalapeno pepper, seeded and diced(optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 (4 ounce) can diced green chilies
2 1/4 cups grated Cheddar, Colby or Mexican blend cheese, divided
2/3 cup sour cream
2/3 (10 ounce) can red enchilada sauce(recipe below)
Hot sauce(I use Frank's) to taste
Salt and pepper, to taste

How to make it:

Heat oven to 350 degrees F. Spray an 8x11 baking dish with cooking spray.

Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes).

In same frying pan, add onions and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from heat.

In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each

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the filling with beans, corn, peppers

Enchiladas served

Enchilada sauce recipe:

makes 6 servings
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup New Mexico or California chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 salt to taste

How to Make it:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Corn Black Bean Salad

Flavorful and with options you can add things you like best. The dressing is light and slightly sweet and zesty all together.

What you need:

For the Salad:

2 cans yellow kernel corn, drained
1/2 green bell pepper, sliced and chopped

1/2 red bell pepper or the small sweet salad peppers sliced

1-2 jalapeno peppers, sliced, seeds removed
1/2 purple onion, chopped

1 can black beans drained and rinsed

1 cup diced tomatoes (can use a can of tomatoes drained)
1 cup shredded cheddar cheese (optional)

Dressing:

Salt and pepper to taste(I use pink or sea salt and cracked pepper)
1/4 cup lime juice
Zest of 1 lime

2 tsp apple cider vinegar
2 tablespoon honey
1 teaspoon smoked paprika
1/4 cup olive oil

DIRECTIONS

Mix all the ingredients together, you can substitute different veggies, such as avocadoes, tomatoes, diced, even canned rotel works here very well and different peppers
try different cheese or leave out the cheese. I like to add either garlic powder or fresh minced garlic sometimes. Just depends on what I have on hand. This is a really delicious side to take to picnics, get togethers any time of year.