Right, so it’s definitely not Tuesday, I know! Things got a little hectic yesterday with some statistics homework- I didn’t expect it to take over my life, but it did…womp womp.
Anyway, today we’re back with another installment of Taco Tuesday and we’re shining the light on these amazing Chipotle Chicken and Black Bean Enchiladas. You could definitely buy canned sauce, sure, but this homemade chipotle enchilada sauce is easy and super delicious, so really think about taking the extra ten minutes and making it- you won’t regret it.
Other ways to cut corners without sacrificing flavor might be to use rotisserie chicken (I definitely did) or to skip the step of mashing and reheating the beans, and just using them whole and rinsed out of the can. You would definitely miss the smoother texture of the puree and a bit of smoky cumin flavor, but skipping this step would probably save you about ten minutes, so it might be worth it for you on a crazy busy night.
Overall, these enchiladas took me about forty five minutes, from starting my onions to putting a plate in front of Evan. They’re a little spicy, a little cheesy, pretty filling and tons a flavor, and I can’t wait to change things up with different sauces and fillings in the future!
Chipotle Chicken and Black Bean Enchiladas with Homemade Sauce
– Olive oil
– ½ large red onion
– 2 tbsp chili powder
– 1 ½ tsp oregano
– 1 tsp cumin, and 1 tsp cumin
– 1 14 oz can fire roasted diced tomatoes
– 1 chipotle in adobo (freeze the rest)
– 1 can or bottle of beer, divided
– 1 can black beans, drained and rinsed
– 1/2 lime
– 2 chicken breast halves, cooked any way you like
– 10 corn torillas
– 2 cups shredded cheese, divided
– Avocado, cilantro, sour cream, or other prefered toppings
Make the sauce: Dice the onion pretty finely. Save about a quarter of a cup of onion, and saute the rest in a tablespoon or so of olive oil for about five minutes, until it starts to turn translucent. Add the chili powder, oregano, and 1 tsp cumin and cook for another minute- it will be pretty dry, but cooking the spices really affects the flavor! Turn the stove, and prepare your blender or food processor. Pulse together the can of tomatoes, undrained, with the chipotle and a few spoonfuls of the adobo sauce and the onion/spice mixture…make sure it gets pretty smooth. Return the sauce to the pan and cook on low for about ten minutes. If the sauce seems to be getting thicker than what you like (I like a pretty thin enchilada sauce) add some beer to thin it out.
Prepare the beans: Don’t bother to rinse the blender out- add the drained and rinsed beans along with about ½ cup beer, the juice of ½ lime, 1 tsp of cumin, and a pinch of salt. Puree this until smooth; this blend should be a bit thin. (At this point, I transferred my sauce to a bowl, and used that unrinsed skillet for the next step….but you could also use another pan, if you wanted to wash another dish.) Transfer the beans to a shallow skillet and cook over medium heat for about five minutes, until they thicken up into a nice paste. Don’t worry if they get thicker than you wanted- they’re still delicious, and you can always thin them with a bit of beer (everything’s better with beer!). If you leave them too thin, though, they won’t hold up.
Make the filling: Chop or shred the chicken breasts. In a medium bowl, combine the chicken with about a half cup each of the cheese and the enchilada sauce.
Prepare the enchiladas: Prepare a glass casserole dish by smearing a thin layer of enchilada sauce in the bottom, then start to prepare your tortillas. I love corn tortillas, but they can be a bit finicky, so I start my prep by heating them either in the oven for a few minutes, or grilling them very quickly in my griddle pan, just so they get a bit pliable. (I think other people either dip them in the sauce or fry them or something, but that really seems like more work than what I’m looking for.) Then I take each tortilla, add a spoonful of the bean puree in a line, then a spoonful of the chicken filling in a line, roll the tortilla and place it seam side down in the sauce. Repeat until the pan is full and the ingredients are finished. Spread most of the sauce on top (I like to reserve some for dipping) and sprinkle with the rest of the cheese. Bake at 350 for about 20 minutes, until the cheese is melted, then remove from the oven and sprinkle with the leftover onions (that bit you saved at the beginning), chopped cilantro, diced avocado, or whatever toppings you prefer. Delicious!