Chicken and Black Bean Enchiladas
Ingredients:
- 2 large chicken breasts
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups chicken broth
- 1 cup rice
- 1 can black beans, drained and rinsed
- 2 cups shredded light cheddar cheese
- 10 8" whole-wheat tortillas
Red Sauce:
- 1 tablespoon olive oil
- 2 crushed garlic cloves
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1/4 cup salsa
- 1 6 oz can tomato sauce
- 1 1/2 cups water
Directions:
To make the red sauce, heat oil in a large saucepan over medium heat. Add garlic and saute for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes.
While it's simmering, make enchilada stuffing. Brown chicken in a large skillet over medium heat. Stir in spices, broth and rice. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until rice is cooked and liquid absorbed. Put the chicken breasts in a large bowl and shred it with two forks, then place it back with the rice mixture. Add black beans.
Spread rice mixture and a tablespoon of cheese into tortilla. Roll up and place seam side down in two greased 13x9" baking dishes. Repeat until all tortillas are filled. Top enchiladas with red sauce and with the remaining cheese
Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.
Submitted By: Kyle
Original Source: Food and Whine