Black and White Enchiladas
photo by Kim127
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
8 enchiladas
- Serves:
- 8
ingredients
- 1 3⁄4 lbs boneless skinless chicken breasts (two hand-trimmed breasts)
- 3 tablespoons chili oil (I used Boyajian brand roasted chili oil but olive oil would work)
- 1 tablespoon tequila
- 1⁄2 teaspoon chili powder (increase to 1 tsp. if you like very spicy food)
- 2 tablespoons blackening seasoning (I used Paul Prudhomme's Poultry Magic)
- 1⁄2 teaspoon cayenne pepper (increase to 1 tsp. if you like very spicy food)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1⁄4 cup flour
- 1 1⁄2 cups low sodium chicken broth
- 1 (10 3/4 ounce) can low-fat condensed cream of chicken soup (I used Campbell's Healthy Request which is 98% fat free)
- 1 (15 1/2 ounce) can black beans, drained and rinsed (1 3/4 cup black beans if you soak dried ones overnight)
- 3 g non fat cooking spray
- 8 flour tortillas
- 8 ounces shredded monterey jack cheese
directions
- Cut chicken in thin strips that are quite small, bite size!
- Combine with chili oil and tequila in a quart size ziploc and marinate in the refrigerator.
- While it's marinating, measure out the five spices and stir them together in a small dish.
- Put a skillet on your stove's high setting and add the chicken; sprinkle half the spice mix over the top and cook for five minutes total - flipping the chicken and shaking the rest of the spices on top halfway through.
- Remove pan from the heat and turn the heat down to low; move the chicken from the pan to a bowl.
- Return the pan to the heat; add the 1 T olive oil and scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce.
- Add the can of condensed chicken soup and stir together until heated.
- Add the black beans and chicken to the sauce in the pan; stir until heated and thoroughly mixed.
- Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick.
- Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends and rolling very tightly; place seam side down in the pan.
- Sprinkle the cheese over the top and cover with foil (note that to make this like the restaurant you would literally need to use a whole pound of cheese); place in the refrigerator until you're ready to cook.
- Bake at 375 degrees covered for 15 minutes, then remove the foil and bake another 5-7 minutes. Enjoy!
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Reviews
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Not bad, not bad at all. However, needs something more. Try adding some lime juice when marinating the chicken - half a lime. Second, marinate a bit longer. Third, before you cook anything, caramelize some onions. Set aside. Add back in when you add the chicken in. And add a shot of tequila, the other half of the lime (juice), and the black beans at this stage. Saute for about 5 min to incorporate everything. Lastly, since the sauce does not make a thick sauce, and enchilada's should never be filled with more sauce then substance, drain the chicken and black beans with a slotted spool - set aside. Place the remaining sauce in another bowl. Assemble the enchilada's as directed. Spoon some of the sauce on top, then the cheese. And lastly.. add some cilantro... a whole bunch, chopped, on top of the cheese. Bake covered with foil on 325 for 20 min. Thats it. A much better, detailed recipe. I also adjusted the so called blackened seasoning. Cayenne pepper is not needed. Just use some creole seasoning, chili powder, black pepper, garlic powder and paprika. Zatarins makes a really good hot, but not too spicy, Creole seasoning. And lastly, cook to taste. The way I made this, it has a slight kick - a heat "taste" when you eat it, not not hot.. if that makes any sense.
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Good recipe, & I enjoyed the taste of the chicken in these enchiladas! However, I DID opt for a less spicy version, using a smaller amount of both chili powder & cayenne pepper as well as no tequilla ~ also used olive oil instead of chili oil! Would definitely make them again, perhaps a little braver at heart with the spices! [Tagged, made & reviewed for Please Review My Recipe cooking game]
Tweaks
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Good recipe, & I enjoyed the taste of the chicken in these enchiladas! However, I DID opt for a less spicy version, using a smaller amount of both chili powder & cayenne pepper as well as no tequilla ~ also used olive oil instead of chili oil! Would definitely make them again, perhaps a little braver at heart with the spices! [Tagged, made & reviewed for Please Review My Recipe cooking game]
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida