Remember the shredded chicken that I promised would come in handy? In celebration of National Margarita Day, we have chicken enchiladas verde, black beans and rice served with jalapeño blood orange margaritas. These enchiladas come together in less than a half hour, then bake until bubbly in the oven.
The recipe is a crowd favorite, and it’s easy to adjust the portion for a group big or small. Even better, my husband is avoiding gluten, so we used corn starch instead of flour for the sauce and made half of the enchiladas using corn tortillas for him.
Chicken Enchiladas Verde (adapted from Tyler’s Ultimate):
1 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour or 1/8 cup corn starch
2 cups chicken stock
2 jars of tomatillo salsa
1 deli roasted chicken (about 3 pounds), meat shredded
Freshly ground black pepper
12 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
1) Preheat oven to 350 degrees.
2) Heat olive oil in a medium saucepan, and add the onion and sauté for 5-7 minutes. Add the garlic and cumin then cook for 1-2 minutes.
3) Add flour and stir continuously until heated through. Whisk in the chicken stock and continue stirring over a low simmer until the sauce thickens. Add 1 jar of tomatillo salsa and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Turn off heat and allow to cool slightly.
4) In a large baking dish, coat the bottom with a thin layer of of tomatillo salsa from the second jar. Put a scoop of the shredded chicken-enchilada sauce in the tortilla and add a sprinkle of shredded cheese. Roll the tortilla and line them up in the baking dish. Finally pour over the remaining tomatillo salsa, any remaining chicken-enchilada sauce and top with the remaining shredded cheese.
5) Bake uncovered for about 30-45 minutes until cheese bubbly and chicken is heated through. While the enchiladas are baking, you can start some white rice and the black beans below.
1 medium onion, diced
2 cloves garlic, chopped
1 jalapeno pepper, chopped
1 green pepper
2-3 plum tomatoes
2 cans of black beans, not drained
1/2 cup of chicken stock
1 tablespoon of cumin
Salt and pepper to taste
1) Heat the olive oil. Add the onion, jalapeno pepper, garlic, and green pepper and cook until the vegetables begin to soften, about 7-10 minutes.
2) Add the tomatoes, cumin, salt, pepper, beans (including liquid) and chicken stock.
3) Bring to a simmer and cook until beans are heated through and vegetables are tender. Serve over rice.