Saturday, December 7, 2013

Simple Chicken and Black Bean Enchiladas

When I first started cooking during grad school, I'd often send away for the free recipe booklets that food companies produced for promos.  Even now, I occasionally find new recipes in magazine ads that turn out to be 'keepers'.   This one is from Daisy Brand Sour Cream with only slight variation.


Enchiladas are a great meal for your college, or grad school, days.  If you use a few short-cuts, like Rick Bayless' Salsa Verde and a store-bought roasted chicken, this meal can be produced in under 20 minutes. While it bakes for 35-45 minutes, you can get other stuff done.



I also wound up with extra enchiladas, but no sauce.  So I froze them--they will make great burritos, or I can simply buy extra salsa verde to make it all over again!

Equipment:
9" x 13" x 2" Pyrex / oven-proof dish
PAM Spray
Mixing bowl
Sieve to drain beans (or simply use the lid of the can)
Oven

Ingredients:
3 8 oz pouches of Frontera Grill 'Salsa Verde' (or 2 10 oz cans of Green Verde Sauce)
15 oz can of black beans, drained and rinsed
2 cups boneless cooked chicken, chopped or shredded
1/2 cup sliced green onions
1 1/2 cups reduced fat shredded Cheddar cheese
1 cup Daisy Brand Light Sour Cream, divided into 1/2 cups
1/2 tsp salt
1/2 tsp pepper


8 8" flour tortillas
1/4 cup fresh cilantro, chopped (optional)

Instructions
1. WAsh your hands.
2. Preheat oven to 350F degrees.
3. Spray your pyrex dish and spread 1 cup of the salsa verde across the bottom.



4. In a large mixing bowl, combine the beans, chicken, onions, 1 cup cheese and 1/2 cup sour cream










5. Add 1/2 cup of salsa verde.


6. Add 1/2 cup of the meat mixture to a tortilla.



7. Begin rolling from one end and tucking in the sides to form a little burrito roll up.


8. Place the seam down inside the pyrex dish


9. Once you have the dish filled with enchiladas, cover them in salsa verde.

10. Bake for 35-45 minutes @ 350F degrees x 15 minutes
11. Then turn down to 325F degrees x 20-30 minutes.  
12. Add remaining cheese in the last 3-5 minutes.


13. Serve with sour cream, salsa and sprinkle with cilantro and green onions.