Friday, April 13, 2012

Chicken and Black Bean Enchiladas

I'm still working my way through the large pot of Mexican Style Black Beans that I cooked a few days ago.  I have always wanted to make homemade enchiladas so I thought this was a great time to do so.  I made my own enchilada sauce and and I'm pretty darn proud how it all turned out.  I admit that these enchiladas are probably not authentic Mexican by any means... but they sure were amazing and easier than I thought to make. My family gave me an all thumbs on this one and considering I used whole grain tortillas, lean chicken breast and black beans, I can feel very happy it was a nutritious dinner to serve them. I have now listed enchiladas as a family favorite and I can't wait to start experimenting more with them.

For the Filling:
Flour or whole grain tortillas ( I used whole grain)
1-2lbs of poached chicken breast from 3-5 chicken breast (depending on the size)
3-4 cups of chicken broth or water/bullion equivalent to poach the chicken breast
2-3 cups of prepared Mexican Style Black Beans
2-3 oz of cream cheese
1 tsp of cumin powder
1/2 tsp dried oregano
1 tsp of chili con carne powder

8oz bag of grated Mexican style cheese (I used a Mexican blend of cheddar and Monterrey jack)
Sour Cream as a topping (optional)

Enchilada Sauce:
4-5 cloves of fresh grated garlic
1Tbs of all purpose flour
1 Tbs of chili con carne powder
1 tsp of cumin powder
1 tsp of dried oregano
1/2 tsp of brown sugar (optional) 
2-3 cups of chicken broth or water/bullion equivalent left over from poaching chicken
8oz can of tomato sauce
red chili flakes to taste
salt and black pepper to taste
1 Tbs of oil

Step 1: Poach chicken
In a pan poach 3-5 pieces of boneless chicken breast in chicken broth or water/bullion for 20 minutes. I also included some red chilies into the broth that I will liquidize later and add to the enchilada sauce.  Once chicken is poached, remove from liquid and shred.   Then take chilies and chicken broth and liquidize until smooth. (If you do not add chilies you can skip the liquidizing step.

Step 2:  Enchilada Sauce
In a separate pan prepare the sauce. Saute garlic with garlic for 30-45 seconds on medium-high heat. Then add the flour, cumin, chili powder and oregano. Saute for another 30-45 seconds.

Add the liquidized chicken broth/chili mixture and can of tomato sauce. Cook for several minutes until sauce thickens slightly.  Taste for seasoning.  If the sauce is too acidic from the tomato sauce, add the brown sugar to balance out the flavors.
Step 3: Make filling and assemble
Now make the enchilada filling by mixing the shredded chicken with the prepared Mexican Style Black Beans , cream cheese, cumin, oregano and chili powder.  Taste for seasoning.  Put 4-5 Tbs of filling in each tortilla and roll like a cigar.  Layer 1/3 of the enchilada sauce in baking dish and then place the rolled enchiladas on top of sauce.
Pour the remaining enchilada sauce over the top of the rolled enchiladas and top with shredded cheese. Bake in a 400 degree oven for 20 minutes. Serve hot. Enjoy.

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  1. These look amazingly delicious!!! want. some. now.

  2. You don't know how bad I want these. Like, right now, for breakfast lol. Thanks for sharing this looks phenomenal! Enjoy your weekend love!

  3. I've tried making enchiladas once - without recipe and I just guessed the recipe without knowing how. I think I'll go with your recipe next time, so it will be successful. =D

  4. I heart enchiladas--that second photo is positively mouth-watering!

  5. Kudos to you for making your own enchilada sauce! I use a recipe from PinchofYum that does most of it in the slow cooker, but I love how yours turned out! They look like comfort food for sure, regardless of how "authentic" or not you think they turned out. Good food is good food :)

  6. Yum! Enchiladas are one of my favorite dishes. I could eat it every day. This dish looks amazing. Thanks for sharing.

  7. Hi Ramona, I made the black beans the other day because of your post but I froze the left overs for another day. These enchiladas look really tasty. Love the enchilada homemade sauce too. Very nice. Have a wonderful weekend, my friend.

  8. Another winner. All time comfort food right here!

  9. Alright I am about to tell you something shocking now: Never in my life have I eaten enchiladas! You don't find a lot of Mexican (or rather American tex-mex?) restaurants here so I blame it on that. Yours look delicious, however and I escpecially like all the spices that go in there!

  10. I make enchiladas once in a while. You just made me crave them! :) I guess the "while" just arrived! Yum! Have a wonderful weekend, my friend!

  11. Your enchiladas look too delicious to pass up - I am craving them :D
    I guess take out the chicken and lots more delish black beans and I am set to go!
    Thank you my friend :)

    Choc Chip Uru

  12. This looks amazing! I made enchiladas casserole last weekend and ate it for lunch all week! :D

  13. What I love about you is the versatility! There isn't any kind of cuisine that you wouldn't tackle! This is great!

  14. Yum! These look gooood. We love mexican food around here, so I'm definitely trying this recipe the next time we do enchiladas!

  15. What a great looking batch of enchiladas!! I bet they were a hit with the family! They'd be a huge hit in my house as well! Have a great weekend!

  16. Ramona, these look fantastic! I adore enchiladas!

  17. These look so good! I've only eaten enchiladas once or twice before, and never taken the plunge to make my own. This is seriously inspirational :)

  18. Enchiladas are my fave, but I have yet to find a sauce recipe I like. Yours sounds great. Gonna save it for next time!

  19. Ramona, I LOVE enchiladas and yours looks yummmyyyyy!

  20. Yum, yum, yum! I love these so much I can't even type right now!!!

  21. Ohhh, now that I'd love any day :) What a feast!

  22. Oh how did I miss this post! I love the cheesy goodness in this recipe. What a perfect treat it would be on any given day. :)


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