I found these from Good Life Eats . According to my husband this has been the best meal I've made yet and I've made some pretty good ones. Katie said she reached perfection with this recipe I think I have to agree. Mine did not turn out as pretty as hers so I'm linking her pictures. I had plenty for multiple meals so I'll try to make it look better next time and get pictures.
Ingredients:
- 3 boneless, skinless chicken breasts (cooked and shredded)
- 1 cup black beans, drained and rinsed
- 5 ounces baby spinach, chopped
- salt and pepper to taste
- 3/4 cup monterrey jack cheese, grated
- 12 corn tortillas
- Tomatillo Salsa, recipe follows
- Sour Cream Sauce, recipe follows
For the chicken, I like to cook it in the crock pot with salt, pepper, a chopped onion, garlic, cilantro, lime, chili powder, and cumin. The chicken becomes so tender and moist that it is incredibly easy to shred. Alternatively, you can bake the chicken or used leftover rotisserie chicken, but I recommend seasoning it with the above listed spices and flavors.
Spray a 9x13 inch pan with spray oil. Set aside. Preheat oven to 375 degrees F.
Combine the chicken, spinach, salt, pepper in a medium to large bowl. Stir until ingredients are evenly distributed. Add the beans and carefully stir in so as not to mash up the beans.
Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.
One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup. Sprinkle 1 tablespoon of cheese on top of the filling and roll tortilla up, placing the seam side down in the previously prepared pan. Repeat until all tortillas have been filled. Drizzle sour cream sauce on top, followed by the tomatillo salsa. Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 1 dozen enchiladas. Serve with a tomato and avocado salad.
Alternatively, the enchiladas can be assembled on individual oven proof plates for a prettier look (as pictured). Tent the plate with foil to cover the enchiladas; bake for 10-15 minutes and serve.
Tomatillo Salsa
This tomatillo salsa is simple to prepare and can be served alone with tortilla chips for dipping.
- 6 tomatillos, husks removed
- 1/2 - 1 jalapeno, remove seeds to adapt heat
- 1/4 cup onion, chopped
- 1/4 cup cilantro leaves, packed
- 2 cloves garlic (I actually forgot the garlic and it still tasted good)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Place tomatillos in a medium sized sauce pan. Cover with hot water and bring to a boil. Simmer for 5 minutes. Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only half the jalapeno. Process until smooth. Test for heat and add the remaining half of the jalapeno if desired. Set aside.
Sour Cream Sauce
To save on fat and calories, feel free to substitute low-fat sour cream. However, I would not recommend fat-free sour cream.
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cup chicken broth
- 3/4 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Simmer until sauce is thickened. Season with salt and pepper.
