Chicken and Black Bean Enchiladas

I don't crave Mexican food very often but when I do ... I want really GOOD Mexican food.  A taco from a fast food restaurant or a plate full of soggy nachos isn't going to cut it.  I crave the good stuff - roasted chicken, homemade red sauce, fresh peppers and vegetables, colby Jack cheese - that's MY version of really great Mexican food. 

The last time that I craved Mexican food was about a month ago so I decided to try a new recipe for Chicken and Black Bean Enchiladas.  It met all of my criteria for really great Mexican and I had most of the ingredients that I needed already in my pantry - bonus. 

These turned out to be a great way to satisfy my Mexican craving and as an added bonus - I ended up with some leftover filling to put in the freezer so I'm prepared for my next craving.  Who doesn't love having an extra meal or two in the freezer for busy nights?

Chicken and Black Bean Enchiladas
1 Tablespoon canola oil
1 onion, chopped
1/2 poblano pepper, chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 cup chicken stock
15 ounce can tomato sauce
3 cups cooked chicken breast, shredded
1 can black beans, drained
1 cup cheddar cheese
1 cup mozzarella cheese
tortillas (corn or flour)
sour cream, avocado, salsa

Heat oil in skillet.  Add onion, poblanos and garlic.  Saute 4 minutes.  

Stir in chili powder, cumin and oregano.  Add stock and tomatoes.  Cook 5 minutes.  

Combine chicken, beans, and half of the sauce.  Add half of the cheese.  Toss to combine. 

Warm tortillas in microwave.  Place a spoonful of filling in the middle of each tortilla and roll up.  Place seam side down in a greased baking dish.  

Spoon remaining sauce over enchiladas and sprinkle with remaining cheese. 

Bake 30 minutes at 350.  

Serve with salsa or sour cream or avocado or cilantro.  (or any combination of the above.)

I scooped the extra filling into a ziploc bag and popped it in the freezer.  Now all I have to do is defrost it and put the filling in tortillas and bake it.  Bring on the Mexican cravings. 

We all really enjoyed these enchiladas.  I served them with a multigrain tortilla chips, some fresh avocado slices and a simple green salad.  I am super excited about the fact that I had twice as much filling as I needed too.  I am pretty sure that this wont last long in my freezer - I will be making these enchiladas again very soon.  

Ciao!

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