Chicken Enchiladas

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


May 2012 (web-exclusive) | By Abbey Weston
Chicken Enchiladas
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at a glance

Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

May 2012 (web-exclusive)

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.

  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.

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

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

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.

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



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