Flat-style Enchiladas
April 20, 2008 by glutenfreesoxfan
I love enchiladas, but I always used to make them with flour tortillas because I hated working with corn tortillas. No matter what it did, what little trick I tried, I could not get those pesky corn tortillas to roll without tearing. The solution? Don’t roll them! Apparently, those clever people in the South-West worked that out a while ago, and it certain areas, it is typical to find enchiladas served “flat-style.”
I made these in a square brownie pan because I didn’t need a huge amount of food, but I’ll guess on the amounts for a normal 9×13 baking dish. This was one of those recipes that was only loosely based on a real recipe, I and made it up as I went along.
Chicken and Black Bean Enchiladas Verde
Ingredients:
2 chicken breasts
Juice form 1/2 lime
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic
1 can (15 ounce) black beans, drained and rinsed
1 (4 ounce) can chopped green chiles, undrained
2 cups canned green enchilada sauce or green salsa, divided
18 corn tortillas
1 cup shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
Directions:
1. Combine oil, lime juice and spices with chicken. Let marinate while oven pre-heats to 350 degrees.
2. Bake chicken until done (I have no idea on time - I actually cooked mine in the toasted oven and it took about 20 minutes.) Remove chicken.
3. Increase oven temperature to 425 degrees. Coat a 9-by-13-inch glass baking dish with cooking spray.
4. Dice/shred chicken. Combine with black beans, chiles, and 1/2 cup enchilada sauce.
5. Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with an overlapping layer of 9 tortillas. Top with the chicken and bean mixture, followed by the remaining 9 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.
6. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.
7. Top with cilantro and serve.
Yield: 8 servings
If you love enchiladas, give this one a try, too.
http://delightfullyglutenfree.wordpress.com/2008/02/19/chicken-and-bean-enchiladas/
holy cow… how did I miss this post!! MAN that looks good karen!! I love enchiladas and I have a package of corn tortillas in the fridge as we speak! Man… i might have to change my menu now! You need to quit giving me all these yummy dinner ideas!!
Thanks Cassandra! Anything that adds bacon has to be just that much better!
Carrie - you can keep this in mind for when you have left over chicken or other meat and want a relatively easy meal. Once the meat is cooked, it didn’t take very long.
–Karen