These are loosely based on Ina’s cheesy chicken enchiladas. I switched it up a bit and made them spicier. This recipe is a bit more time consuming than most of my recipes, so it probably wouldn’t be a typical weeknight dinner for me, but its so good that it’s worth it if you have a little extra time. You can also always go the semi-homemade route and buy a jar of enchilada sauce too. Either way it’ll be great.
INGREDIENTS
-2ish cups rotisserie chicken*
-2 tbs canola oil
-2 tbs flour
-s&p
-chili powder
-cumin
-chipotle powder (I used Korean pepper flakes bc thats what I had)
-2 cups chicken stock
-can of green chiles
-chipotle in adobo (1 pepper and some of the liquid)
-habanero salasa (or whatever salsa you like)
-around 1 cup crushed tomatoes
-oregano
-1/2 an onion
-1 jalapeno
-2 cloves garlic
-1 can black beans (drained)
-parsley**
-8in flour tortillas
-a shit ton of shredded cheese (I used Mexican blend but use whatever you want)
-toppings (avocado, sour cream, etc)
DIRECTIONS
-Heat canola oil in a pan on med heat and whisk in flour, then add spices and whisk again. When combined add the stock and bring to a boil then drop to a simmer for a few minutes until thick.
-Stir in tomatoes, chiles, salsa, oregano, and chipotle. Bring to a boil then down to a simmer again and cook for around 20 min
-Filling: In a pan with olive oil, add onion and jalapeno and cook until soft. Add in the chicken, s&p, black beans, and a few hand fulls of cheese. Take off the heat and let it cool for a minute.
-Avengers Assemble: add a big scoop of sauce to the bottom of a 9×13 baking dish. Put a tortilla down on a board then add a few tbs of the filling in a straight line down the middle and roll it. Put it seam side down in the baking dish and repeat until you use all the filling. Cover the enchiladas with more sauce and all that cheese.
-Bake at 350 for around 30 min until cheese is gooey hot
-Dress it up and enjoy!
*make your life easier and just buy a rotisserie chicken and shred it. Or if you wanna go all in you can rub olive oil and s&p on chicken breasts and roast in a 350 oven for around 30-40 min until fully cooked thru, then shred.
**you can also use cilantro if you’re into that but what can I say, I’m one of those cilantro haters. It really does taste like soap. I don’t mind it in small quantities or mixed into something, but I’d rather just stick to parsley.
Served it up with some chips and guac
Get yourself a man who does the dishes!!!
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chef grc 