Everyone has a restaurant they go to where you only order one thing. One of my favorite Mexican restaurants is such a place. I always end up getting the enchiladas. Always. I think it would feel wrong to not have them.
There is something amazing about the enchilada sauce, that is what draws me in every time. It’s tomato based but has a smoky, deep pepper flavor that is utterly addicting. They are simple, filled with just rotisserie chicken and some queso fresco. The enchilada sauce is what makes the dish incredible.
We can’t always make it to the restaurant and I thought it would be fun to make my version of one of my all time favorite Mexican dishes at home.
I gave these several test runs before I got them just right. The first time they were overwhelmingly spicy. The flavor was literally only spice. Then there wasn’t enough tomato in the enchilada sauce… and another time the filling was too boring and tasted plain.
I knew I wouldn’t be able to get the enchilada sauce exactly like the sauce in my fave restaurant. But it would be great to make a homemade version of enchiladas without relying on a jarred sauce.
Finally, after several tries, I made a delicious homemade enchilada recipe that is rich and flavorful, not exactly like my favorite enchilada spot, but delicious nonetheless! The black bean and chicken filling gives great flavor and texture to these enchiladas. Corn would also be a great addition to the enchilada filling.
Chicken & Black Bean Enchiladas
2-3 chicken breasts, cooked and shredded
1 cup prepared black beans
6 oz cotija cheese, crumbled
6-8 flour or corn tortillas
4 cups enchilada sauce (recipe below)
1 bell pepper
1 medium onion, diced
1 garlic clove
1 teaspoon cumin
1 teaspoon chili powder
salt + pepper
2 cups chicken stock
1.5 cups crushed tomatoes
3 tablespoons vegetable oil
3 tablespoons flour
2-3 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon garlic powder
1 onion, sliced down the center
salt + pepper
Start by making the enchilada sauce. Add flour and butter to a saucepan. Cook for 1-2 minutes.
Add chicken stock, crushed tomatoes, vegetable oil, chili powder, brown sugar, cumin, oregano, garlic powder and salt + pepper. Bring to a boil and reduce heat to a simmer.
Add halved onion and lay in sauce. Simmer for 15 minutes. Set aside.
In a sauté pan, combine the chicken, black beans, diced onion, bell pepper and garlic, chili powder, cumin and salt and pepper. Cook together for a few minutes until peppers and onions soften slightly.
Dip the tortillas in the enchilada sauce, covering both sides. Fill with chicken and bean mixture, some cotija cheese and cilantro, roll and put in pan. Repeat until chicken mixture is gone.
Once all your enchiladas are assembled, top with cotija cheese and bake at 375 for 20 minutes.
After the enchiladas are done, sprinkle cilantro on top and serve immediately.