Friday, September 26, 2008

The Whole Enchilada

I have been craving Mexican recently, and I've had this recipe on my must-try list for a while now. I couldn't just post one pic, it was so good....and because there were a lot of leftovers, Jamie and I get to enjoy it for another meal. The recipe was wonderful, I didn't really change much at all, I'll definitely be making this dish again.

Just before heading into the oven.....

A casserole of melted, gooey, cheesy goodness.....

Topped with sour cream & green onions (I added tomatoes too after I took the picture)...right before I devoured them!

Hungry Man Chicken and Black Bean Enchiladas
Amber's Delectable Delights

1/2 cup chili gravy, recipe below
6, 8" flour tortillas I used 12 corn tortillas

Filling Ingredients:
2 chicken breasts, cooked and shredded
1 can black beans, rinsed and drained
1 cup 4 Cheese Mexican Blend I used 2% blend
1/4 cup sour cream I used about 1/2 cup fat free sour cream

Topping Ingredients:
1 cup chili gravy, recipe below
1/2 cup 4 Cheese Mexican Blend I used 2% blend

1. Preheat oven to 350 degrees.

2. Line bottom of 9 x 13 pan with 1/2 cup chili gravy.

3. In a medium bowl mix shredded chicken, beans (I smashed mine a bit, I seem to have slight texture issues with whole beans), cheese, and sour cream.

4. Lay out one tortilla* and place 1/2 cup of filling mixture down the center. Fold up tortilla tucking in the ends and rolling into a cylinder. Place enchilada into pan, seam side down, and repeat process until all the filling mixture is gone.

5. Top enchiladas with chili gravy and cheese. Cover the pan with foil and bake at 350for 25 minutes. Remove foil and bake 5 additional minutes. Serve with a sour cream, green onions and tomatoes if desired....which I highly recommend!!!!!

*My secret for making flour tortillas pliable and easy to fold is to turn on a burner on the gas stove on and flop the tortilla over it. Let it set for about 15 seconds and then flip it over and let the other side warm for 15 seconds. Please remember that you are dealing with flames here so if your tortilla starts to smoke or catches on fire turn off the burner and remove the tortilla.

*I don't have a gas stove, I placed tortillas between dampened paper towels and heated for 40 seconds. This was my first time working with corn tortillas, the started to break slightly, but held up. If any one has any other method of preparing them, let me know!

Chili Gravy
Adapted from original source Homesick Texan, found on Sweet-Savory-Southern
Makes 2 cups

1/4 cup canola oil
1/4 cup flour
1/2 tsp black pepper
1/2 tsp salt
1-1/2 tsp powdered garlic2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred)
2 tbsp chile powder(either homemade or a dark brand such as Gebhardt’s or Whole Foods) I used Mexican Chili Powder
1 pinch ground cayenne pepper
2 cups chicken broth (or water) I used fat free/low sodium chicken broth

1. Heat the oil in a skillet over medium-high heat.

2. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

3. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

4. Add chicken broth or water, mixing and stirring until the sauce thickens.

5. Turn heat to low and let sauce simmer for 15 minutes. If desired, add water to adjust the thickness.


Joelen said...

Those look so delicious!

Stephanie said...

MMMM! Those are making my mouth watering! Craving mexican now!

Colleen said...

Yum - these look great! Adding them to my weekly menu right now...

~Amber~ said...

I am so glad that you enjoyed them! I need to make them again soon.