May 8, 2012

Chicken and Black Bean Enchiladas

Happy ocho de mayo!  Yeah, I know.  I'm a little late on the celebrations.  ;)  I had chicken and sweet potatoes on the meal plan for last friday, but was feeling festive for cinco de mayo, so asked Sean if he had any Mexican suggestions.  "Enchiladas, spanish rice and watermelon margaritas!"  Well, okay then!  Challenge: accepted.

I'm usually not a fan of enchiladas, so I've never made them before.  I don't like how they fall apart and don't stay pretty.  I don't mind the taste, but I'm a texture girl, so it always bugged me when they'd turn into a pile of mush upon scooping them out of the pan.  But, as I've learned, mix the broken enchilada with some rice, throw some sour cream or guacamole on top, and I've got myself a burrito bowl (kind of)!  LOL, either way, these were delicious.  If anyone has any tips on keeping enchiladas from falling apart upon serving, I'm all ears!

They're so pretty in the dish....
To make the chicken:

Spicy Tequila chicken (adapted from Tasty Kitchen)
½ cups Fresh Squeezed Lime Juice (about 2 Limes)
¼ cups Tequilla
1 ounce, fluid Triple Sec
2 cloves Garlic
1 Tablespoons Olive Oil
1  jalepeno pepper
¼ teaspoons Cumin
½ teaspoons Chili Powder
2-3 Chicken Breasts

Combine all ingredients listed (except chicken) into a food processor. Pulse until all ingredients are finely chopped and mixture is smooth.  Put chicken into ziploc bag or into a shallow dish and pour marinade over.  Leave to marinate for 1-2 hours.

Place a pan over medium high heat and sear the chicken breasts on each side. It should take about 4-5 minutes per side. Reserve excess marinade.  After both sides are golden brown, reduce heat to medium low and remove chicken from pan. Put chicken onto a cutting board and slice chicken into small bite sized pieces.

Return chicken to pan and add the excess marinade. Stir everything to combine and let simmer for another 3-4 minutes, or until chicken is cooked all the way through.  Remove from heat and use chicken in enchiladas!

2-3 cups cooked chicken
2 (10 oz) cans red enchilada sauce
8  low carb tortillas
1 cups shredded cheddar cheese &
1 cup shredded Monterey Jack cheese, mixed together
1 can black beans, drained and rinsed
1 jalapeno, chopped
green onions
sour cream and guacamole for topping

Preheat the oven to 425.  Heat beans and jalapenos in pan on stove over medium heat for 3-4 minutes.  Add chicken and 1 can of enchilada sauce. Spray with cooking spray, then pour a thin layer of enchilada sauce on the bottom of a 9x13 baking dish with the other can.  Take one tortilla, spoon chicken mixture in a straight line into the center and sprinkle with a sprinkling of cheese. Wrap the tortilla tightly and place it seam down in the baking dish. Repeat until all enchiladas are rolled.  They should fit in the dish perfectly.

Spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or so, until the tortillas start to brown.

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the rest of the sauce oven the top. Sprinkle with the remaining shredded cheese and onions. Cover the dish with foil and bake for 15 minutes.  Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving. 
At your service, my love ;)

Margarita, anyone?