Wednesday, July 11, 2012

Chicken Enchiladas with Mushrooms and Black Beans! Delicious!

Tonight my family held a dinner party to celebrate the birthday of my two younger brothers (they're twins!).  My responsibilities as an older sister (as well as my appetite) quickly kicked in, inducing me to do the right thing and make them some chicken enchiladas for dinner.  This recipe is actually relatively easy, and doesn't take much time at all!  I love making enchiladas because they seem as if they would be hard to prepare, yet even the most inexperienced chefs can whip them up without too much trouble.

What you will need:
2 1/2 cups cooked chicken breast
2 1/2 cups cheddar cheese
2 14.5oz fire-roasted tomatoes
1 14.5 oz. drained black beans
1 onion (chopped)
2 cloves of garlic (diced)
1 small carton button mushrooms
5 tbs. olive oil (approx.)
corn tortillas
1/2 tsp. chili powder
1 1/2 tsp. cayenne
salt and pepper to taste

**Note:  If you are running short on time, canned enchilada sauce will work as well.  However, I find I like the taste of home-made sauce much better.

1) Preheat oven to 375 degrees

2)  Chop onion, dice garlic

3) Add both onion and garlic to a sauce pan with about 1 tbs. of olive oil.  Cook until the onion is caramelized.

4) Add 2 cans of fire-roasted tomato to a blender and mix until smooth.  Add tomato to the onion and garlic mixture.  Add chili powder and cayenne in increments, testing level of spiciness after each addition. Add salt and pepper to taste. Heat tomato mixture until boiling.  Lower heat, bringing sauce to a simmer.

5) I baked my boneless, skinless chicken breast in the oven at 375 for about 20-25 minutes after coating them with olive oil, salt, and pepper.  When fully cooked, shred chicken by pulling apart with a fork and knife, as shown above.   Lower heat to 350 for enchiladas.

6) Mushrooms can now be sliced vertically and cooked in a pan with a little olive oil until browned--I like to dice mine once cooked.  I also use the mushroom pan to soften the tortillas, so don't bother washing it just yet, as it will save you some clean up time.

7) Mix shredded chicken, mushrooms, black beans, 1 1/2 cup of red sauce, 1 1/2 cup of cheese, and salt and pepper to taste.  Set aside.   

8) Heat enough olive oil to cover the bottom of the pan.  Dip corn tortillas into heated oil for about 5 seconds on each side. You should see air bubbles forming before you remove the tortilla.  Place tortillas on a plate with a paper towel, as it will absorb the excess oil.  Repeat this step until you reach desired number of tortillas, adding oil to pan if needed between each tortilla addition.

9)Add about 3 tbs. of chicken mixture to the center of the tortilla, as shown above. Roll tortillas tightly, placing edges on the underside, so to keep ingredients intact.


10) Spoon remaining tomato sauce over the stuffed tortillas and sprinkle remaining cheese evenly over dish.  I added chopped onions and olives to mine, but that is obviously a matter of personal taste.  Place in preheated oven for about 10-15 minutes, or until cheese is bubbling

Mmmmmmm

The finished product!  Enjoy your enchiladas straight out of the casserole dish, or add goodies like I did.  Either way, this recipe is delicious.  Enjoy!



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