Chicken and Black Bean Enchilada

Chicken and Black Bean Enchilada

I love Tex-Mex food so I have been making all kinds of chicken enchiladas for years.  This is a pretty basic variation that uses good old Ro*tel for the enchilada sauce.  There is magic in that simple can of tomatoes and chilies that can help you turn almost anything into a fiesta worthy dish.  This recipe is a great way to use up leftover chicken or turkey, and since black beans are my favorite I toss some of those in too. I had a few kebabs left from grilling the other night, not enough to do much with but as enchiladas I was able to make dinner for four.  I don’t think these enchiladas are too spicy but if you are really timid be sure to remove the seeds from the jalapeno and go easy on the spices. It is very important to taste the enchilada sauce after you blend in the cheese to make any salt or heat adjustments. Enjoy!

Ingredients

  • 2 small chicken breasts, cooked or raw
  • 2 medium onions, diced
  • 1 fresh jalapeno, diced
  • 5 cloves of garlic, diced
  • 1 10 oz can Rotel brand tomatoes and green chilies original flavor
  • 1 8 oz can Rotel brand tomatoes and green chili sauce
  • 1 8 oz can plain tomato sauce
  • 1 beer
  • Olive oil
  • 1 tsp cumin
  • 1 tsp chill powder (adjust to you taste)
  • ¼ tsp cayenne pepper (adjust to you taste)
  • 2 tbs favorite hot sauce (adjust to you taste)
  • 1 can low sodium black beans
  • 1 lbs shredded cheddar cheese
  • ½ cup salsa or pico de gio
  • 6-8 large flour tortillas
Read the whole recipe on Cook Better Than Most Restaurants