Black Bean Chicken Enchiladas

Soft corn enchiladas filled with tender chicken, aromatics, beans and cheese topped served with a fresh spinach salad with chile-limon vinagrette.

Difficulty: Medium

Time: 40-45 min

This dish is Gluten-Free

Calories: 781 Fat: 32g Carbs: 32g Protein: 59g

ABOUT THE DISH

Tortillas are a wonderful vehicle for all kinds of goodness, as evidenced by their popularity since the Mayans first wrapped them around fish. We’re filling locally-made corn tortillas with an easy and delicious cheesy chicken mixture, and baking them to a perfectly gooey finish.

Ingredients

Corn tortillas

Black beans

Cilantro

Shallot

Serrano chili

Spinach

Enchilada sauce

Chicken thighs

Mozzarella cheese

Chile limon vinaigrette

Mince To cut a food into very small pieces.

Sear To cook the surface of meat very quickly with intense heat.

Simmer To stew gently below or just at boiling point.

Medium sauté pan

Small sauté pan

Small bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Peel and dice shallot. Remove stem and seeds from serrano then mince. Drain liquid from beans and rinse. Rough chop cilantro leaves and stems. Remove chicken thighs from package; rinse and pat dry.

Step 2: COOK CHICKEN

Heat 1 Tbsp oil in medium sauté pan over medium-high heat. Season chicken thighs with salt and pepper. When pan is hot, add chicken thighs and sear until crisp on both sides, about 5-6 min per side. Remove from pan and dice into small chunks.

Step 3: MAKE FILLING

Return pan to heat and add shallot; sauté until translucent and soft, about 5-6 min. Add serrano and cook 1-2 min. Add half enchilada sauce and diced chicken, bring to a simmer. Remove from heat and set aside. USDA recommends cooking poultry to an internal temperature of 165ºF.

Step 4: PREPARE THE TORTILLAS

Heat 2 tbsp. oil in a small sauté pan over medium heat. When hot, carefully dip tortillas one by one through hot oil until they soften, then place on a paper towel.

Step 5: MAKE ENCHILADAS

Divide mozzerella cheese in half; set half aside for topping. Using one tortilla and roughly 1/6 of each ingredient, add chicken filling, beans, and cheese in a line across each; fold tortilla over and roll up. Place back in medium oven-safe sauté pan (or baking dish) with the rolled end down. Repeat with all tortillas. Cover with with remaining enchilada sauce and top with remaining cheese. Bake for 10-12 min until warmed through, and lightly browned and crisp on edges.

Step 6: PLATE YOUR DISH

Toss spinach with chile-limón vinaigrette in a small bowl. Divide enchiladas between two plates; garnish with cilantro and serve with side salad. Enjoy!