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Chicken & Goat Cheese Enchiladas with Black Bean Sauce
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- #13484
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 chopped jalapeno chiles
1/2 chopped purple onion
2 cloves chopped garlic
4 ounces goat cheese, crumbled
8 corn tortillas, softened
1 tablespoon chili powder
1/2 pound boneless, skinless chicken breast, cut in small chunks
6 cups chicken stock
1/2 teaspoon cumin
1/2 teaspoon oregano
2 tablespoons dry sherry
1/2 teaspoon garlic powder
1 lime, juiced
2 teaspoons oil
2 tablespoons orange zest
1/2 purple onion, chopped
1 cup dried black beans
1/4 cup chopped cilantro
1 chopped tomato
OR
1 small can diced tomatoes, drained
directions
Soak the beans overnight in 4 cups of the broth. Transfer to a saucepan, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
Saute the 1/2 cup onion, garlic, and jalapeno in the 1 teaspoon oil and add to the beans. Continue to simmer, adding more broth if necessary.
When the beans are done, remove and drain off some of the liquid (reserve). Place the beans and the remaining liquid, sherry, lime juice, and zest in a blender or food processor and puree until smooth. Add some of the reserved liquid from the beans if necessary to make "sauce like" consistency.
Combine the chile powder, garlic powder, cumin, and oregano and toss the chicken in the mixture to coat. Saute the second 1/2 cup onion in 1 tsp. oil in a skillet. Add the chicken and saute until chicken is done. Add the tomato and cook for two minutes.
Place some of the chicken mixture on 2 softened tortillas on a plate. Sprinkle some cheese and cilantro over the chicken and roll. Do the same with the remaining tortillas.
Pour enough of the sauce over the top to thoroughly cover enchiladas and heat in a 350 degrees F oven for 10 minutes to melt the cheese. Garnish with additional cilantro and a dollop of sour cream.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 19, 2005
This recipe sounded fabulous - but we really wanted to convert it to a 30-minute meal. Instead of soaking beans overnight, we used canned black beans (rinsed and drained). We simmered them with 4 cups of broth until the mixture was reduced by one-third then added in the onion/jalapeno mixture. If you don't want to deal with the blender or food processor for the sauce, you can just mash the beans until they are the right consistency. The chicken should be finely cubed, or else shredded - and half a pound for 6 people isn't quite enough in our opinion. We used 1 pound. Corn or flour tortillas will work fine in this recipe - whichever you prefer. We used 10 fajita-sized flour tortillas. The goat cheese is very mild, and frankly, we thought more would have been just fine but the 4 ounces called for worked well too. The amount of sherry in the sauce seemed rather predominant, so we'd recommend reducing it to one tablespoon instead of two. For that matter, all the ingredients are very flexible so feel free to adjust them to taste without too much consequence. This is not a "hot" dish, despite the 2 jalapenos and 1 tablespoon of chili powder. The jalapenos are sauteed then simmered so they really lose their heat, but retain flavor.