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chicken, chorizo and black bean enchilad




Source of Recipe


bethmaher.com


Recipe Introduction


Enchiladas are muchos easier to make than lasagna. Especially my recipe which relies on a few grocery store helpers (like those rotisserie chickens and a bottle of tomatillo salsa).
But if you want to spend a couple hours roasting a chicken, make your own tortillas from scratch and hunt down tomatilos in the dead of winter, then be my guest (actually, having fresh tomatilos might be worth it - they are super yummy and sweet).


Recipe Link: http://www.bethmaher.com/blog/category/my-hobbies/my-recipes/

List of Ingredients




1 whole rotisserie chicken
1 package of flour tortillas (10 small OR 6 large)
1 jar of salsa verde (green tomatillo salsa)
1 cup of shredded monterey jack cheese (or cheddar, or mozzarella, or whatever you like, or have got on hand)
1 chorizo sausage
1 small can of black beans
1 small can of diced tomatoes
1 green bell pepper
1 small onion
2 cloves of garlic
1 chilli pepper or dash of hot sauce
1 tsp cumin
1 tsp chilli powder
1 tbsp chopped fresh cilantro (optional)


Recipe



First, remove the meat from the bones of the chicken and shred it into small pieces with a fork. Then, chop the chorizo and pepper into bite size pieces and dice the onion and clove of garlic.
Now, sauté the chorizo for a few minutes. You should not need to add any oil as the chorizo’s fat will melt and release it’s oil into the pan. Add the onion, pepper and garlic and continue sautéing until the onion is soft. Add the shredded chicken, beans, tomatoes, cilantro and spices and simmer on medium for 10 - 20 minutes, or until the flavours meld.
All right, now for the messy bit: One at a time, gently fold the tortillas (so they curve into a U shape, like tacos) and fit them upright into a casserole dish so that they are all evenly spaced and fit nicely. This will make filling easy. Then, take your filling and spoon it into each tortilla. When each and every tortilla is evenly filled, carefully tuck the flaps of each tortilla down and around so that instead of a U you now have a tube.
Don’t worry if some of the flaps still stick up. You’re just going to dump sauce and cheese on the top, and that will weigh them down. So go ahead. Spread the salsa on top (you’ll probably only need about 2/3 of the jar), and then sprinkle the cheese evenly over that.
Then stick it in the oven and broil the heck out of it - in other words, until the cheese on top is golden and bubbly (probably not more than 10 minutes). You’re done! Yummy!