Black Bean And Chicken Enchiladas
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 2 tablespoons plain flour or 2 tablespoons wheat flour
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons unsweetened cocoa powder
- 2 teaspoons sugar
- 2 1/2 cups tomato sauce
- 1 1/2 cups water
- 1/2 cup tomato paste
- 1 lb cooked boneless skinless chicken breast
- 1 (15 ounce) can black beans
- 1 1/2 cups monterey jack cheese, shredded
- 4 ounces green chili peppers, diced
- 2 teaspoons cumin powder
- 1 teaspoon garlic powder
- 60 inches flour tortillas
Recipe
- 1 filling:.
- 2 cut cooled chicken breast in to 1/2 in pieces.
- 3 drain and rinse canned beans.
- 4 in a medium bowl combine chicken, black beans, 1 cup cheese, chili peppers, cumin powder, and garlic powder.
- 5 cover and sit in refrigerator until sauce is ready.
- 6 sauce:.
- 7 in a small bowl combine flour, chili powder, cocoa powder, and sugar; set aside.
- 8 in a 2 quart saucepan, add tomato sauce, tomato paste and water.
- 9 mix together using a wire whisk.
- 10 heat on stovetop medium setting.
- 11 add flour mixture using wire whisk.
- 12 continue stirring over medium heat while sauce thickens.
- 13 simmer slowly on low heat for 30 to 60 minutes, stirring occasionally.
- 14 preheat oven to 400 degrees f.
- 15 spray a 9x12 inch glass baking dish with vegetable oil spray.
- 16 pour one cup enchilada sauce into baking dish and spread evenly.
- 17 as you begin stuffing each tortilla moisten first with 2 tablespoons sauce evenly spread on tortilla.
- 18 place one cup of filling on each moistened tortilla and roll up.
- 19 put in baking dish seam side down.
- 20 pour remaining sauce over enchiladas.
- 21 bake uncovered 20 to 25 minutes.
- 22 remove and sprinkle with remaining cheese.
- 23 return to oven for 5 more minutes.
- 24 let stand 5 minutes before serving.
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