So, in quest for green chile goodness, Jason and I made this delicious recipe. Cheers!
Chicken Enchiladas with Black Beans and Creamy Green Chile Sauce
If you're lazy like me, you can buy canned black beans and just add a couple teaspoons of cumin to give them extra flavor. Also, green chile sauce at the store makes this meal a cinch. To make this recipe less meat and cheese oriented, I also like to garnish with shredded lettuce and diced tomatoes.
- 12 corn tortillas
- vegetable oil for pan-frying
- 3 cooked boneless skinless chicken breast halves, shredded
- 10 ounces shredded Monterey Jack cheese
- 3/4 cup minced onion
- 1 can seasoned black beans
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chiles, drained
- 2 ounces shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1 cup sliced olives
- 1/2 cup chopped fresh cilantro
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, black beans and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.
- Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions, ripe olives and cilantro.