I really like Mexican food. Fajitas are usually my go to, but some enchiladas packed with lots of tasty ingredients are a favorite as well. The nice thing about enchiladas is that the ingredients are really flexible. Ingredients such as jalapeños, scallions, red peppers and beans can easily be excluded or substituted. If you have leftover filling, the leftovers are great to use for breakfast in an Eggchilada! I usually serve this with cilantro-lime rice or a side salad.
Ingredients:
3/4 cup onion, chopped
3/4 cup chicken stock
1/2 cup salsa verde
1/3 cup cilantro, chopped
1 medium jalapeño, diced
1 red pepper, diced
2 scallions, chopped
5 teaspoons all-purpose flour
1 teaspoon ground cumin
2 garlic cloves, minced
1 can black beans
2 cups shredded chicken (I usually slow cook 2 medium chicken breasts the day before)
2 roma tomatoes, seeded and chopped
4 tablespoons sour cream
1 ripe avocado, mashed
8 flour tortillas
4 ounces shredded cheese (Sartori Montamore or Fontina is my favorite for enchiladas)
2 cans green enchilada sauce
Preparation:
1. Combine onion, chicken stock, salsa, cilantro, jalapeño, red pepper, beans, scallions, and spices in large skillet over medium heat.
2. Bring to a boil then reduce heat to low. Add chicken.
3. Stir in tomato, sour cream and avocado.
4. Set broiler to high.
5. Spoon about 1/3 cup of filling into each tortilla and roll tightly. Place in glass or ceramic baking dish. Top with green enchilada sauce, then shredded cheese.
6. Broil for 3-5 minutes, until cheese has melted.
Ingredients:
3/4 cup onion, chopped
3/4 cup chicken stock
1/2 cup salsa verde
1/3 cup cilantro, chopped
1 medium jalapeño, diced
1 red pepper, diced
2 scallions, chopped
5 teaspoons all-purpose flour
1 teaspoon ground cumin
2 garlic cloves, minced
1 can black beans
2 cups shredded chicken (I usually slow cook 2 medium chicken breasts the day before)
2 roma tomatoes, seeded and chopped
4 tablespoons sour cream
1 ripe avocado, mashed
8 flour tortillas
4 ounces shredded cheese (Sartori Montamore or Fontina is my favorite for enchiladas)
2 cans green enchilada sauce
Preparation:
1. Combine onion, chicken stock, salsa, cilantro, jalapeño, red pepper, beans, scallions, and spices in large skillet over medium heat.
2. Bring to a boil then reduce heat to low. Add chicken.
3. Stir in tomato, sour cream and avocado.
4. Set broiler to high.
5. Spoon about 1/3 cup of filling into each tortilla and roll tightly. Place in glass or ceramic baking dish. Top with green enchilada sauce, then shredded cheese.
6. Broil for 3-5 minutes, until cheese has melted.