Chicken Enchiladas

Bring this to your next potluck party. It has "comfort food" written all over it - familiar, chunky and hearty!

Serves 6 

1/2 kilo boneless chicken thighs or
          boneless chicken breast halves, cut into chunks

For dredging
salt and pepper, to taste
flour

2 large white onions, minced
2  tomatoes, diced
1 pack black beans, drained and washed (see tip below)
          or any baked beans
half an eggplant, cubed
2 cups spaghetti sauce
          (choose Italian or four-cheese spaghetti sauce variant)
salt and pepper, to taste
1/4 teaspoon cajun seasoning
1/2 cup grated cheese
3/4 cup sour cream
3 large-size flour tortillas
1 small can button mushrooms, sliced (optional)

1  Wash chicken under cold running water and pat dry.

2   Rub skin with salt and pepper; and dust with flour. Dredge with flour.

3   In a nonstick pan, pan-fry chicken in oil. Let stand for 30 minutes to cool.

4  Using your hands, shred cooled chicken . Set aside.

5  Saute onions until cooked. Add tomatoes and beans. Add eggplant and shredded chicken. Add mushrooms, if desired.

6  Pour in spaghetti sauce. When it boils, add cajun seasoning.  Season with salt and pepper to taste.

7  Assemble the enchiladas: Lay out one tortilla with 1/4 of chicken mixture. Top with sour cream, then with cheese.  Roll up the tortilla and lay it, seam-side down, on a lightly greased rectangular glass baking dish.  Repeat with the rest of the tortillas and lay them side by side until the dish is filled.

8  Bake for 15 minutes or until the cheese bubbles and starts to brown.

Prepping tip: Black beans have a salty and overwhelming flavor, so make sure you rinse the beans in clear, cool water at least 3 to 4 times.

Substitution tip: No sour cream? You can use yogurt instead.

RELATED recipes: Beef and Bean Enchiladas, Tex-Mex Cheesy Beef Enchiladas, Avocado and Beans Enchiladas

Photography by Majoy Siason | Food Prep by Abbey Weston (www.thebeeinthekitchen.blogspot.com) | Styling by Aimee Morales