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
Filed under: beans, chicken, dinner, gluten free, main course, mexican, recipe | Tagged: gluten free, recipes
I have a hard time with rolling the tortillas too. Steaming them for 5 seconds in a frying pan of water helps.
The enchiladas look great. I’ll have to try them.
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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
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!!
If you love enchiladas, give this one a try, too.
http://delightfullyglutenfree.wordpress.com/2008/02/19/chicken-and-bean-enchiladas/