There are so many ways to make enchiladas and I am always amazed at the variety of flavors with a small shift in ingredients. This recipe is made with chipotle chilies which add a spicy smoky flavor.
Ingredients
1 Tablespoon canola oil
1 1/2 cups chopped onions
1 cup chopped poblano chilies
5 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup chicken stock
1 Tablespoon pureed canned chipotle chilies in adobo sauce
2 (8 ounce) cans tomato sauce
3 cups shredded cooked chicken breast
1 (15.5 ounce) black beans, rinsed and drained
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
16 (6 inch) corn tortillas
Salsa and sour cream as condiments
Instructions
Preheat oven to 350 degrees. Coat two shallow casserole pans with cooking spray.
Heat oil in a large skillet. Add onion, poblanos and garlic. Saute until onions and poblanos are tender, about 4 minutes. Stir in chili powder, cumin and oregano. Add chicken stock, chipotles and tomato sauce. Bring to a gentle simmer and cook 5 minutes.
Combine chicken and black beans in a bowl. Add half of the sauce. Combine cheeses in bowl. Add 1/2 cup cheese to the chicken mixture. Toss to combine.
Place 8 tortillas on a microwave-safe plate. Cover with paper towel and microwave for 45 seconds.
Withing with one tortilla at a time, spoon 1/4 cup of meat mixture onto each tortilla. Roll up and place, seam side down, in prepared casserole dish. Repeat for remaining 7 tortillas.
Take the next 8 tortillas and repeat the same process, placing in second casserole dish. Pour remaining sauce over the tortillas, dividing between the two casseroles. Top with remaining cheese mixture.
Bake, uncovered, for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.
Serve with salsa and sour cream.
This recipe comes from the January, 2016, edition of Cooking Light.