Wednesday, January 4, 2012

Chicken, Black Bean, Corn and Zucchini Enchiladas

I made these for dinner last night and OH MY...they were delicious!!  Everything I was hoping for!  
I saw this recipe on pinterest (my new fav website) and kind of re-constructed it a bit to my own liking.  I've been craving enchiladas and these definitely hit the spot!  They were a big hit with my husband.  I made one pan of 4 large enchiladas for us, and another pan of chicken and cheese enchiladas for the kiddos.  I saved some of the filling so I could make a big burrito for lunch today!!
If you wanted to make these vegetarian, just leave out the chicken.

Chicken, Black Bean, Corn and Zucchini Enchiladas {recipe adapted from Taste And Tell }

INGREDIENTS: {Makes about 8 large enchiladas}
  • 2 chicken breast halves with bone
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper 
Black Bean Filling: 
  • 1 Tbsp. olive oil
  • 1/2 onion, diced
  • 1 large zucchini, cut into 1-inch dice
  • 1 clove garlic, minced
  • 1 {15 oz} can black beans, rinsed
  • 1 cup fresh or frozen corn, thawed
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
Enchilada Sauce:
  • 1 Tbsp. butter
  • 1 clove garlic, minced
  • 1 jalapeno, stemmed and seeds removed, cut into a small dice
  • 1 Tbsp. flour
  • 1 cup vegetable or chicken stock
  • 1 cup sour cream
  • 1 can {4 oz} fire roasted green chiles, mild
  • 1 cup salsa verde {I like Herdez brand}
  • 1/2 tsp. cumin 
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
For Enchiladas:
  • 8 {8-inch} flour tortillas {I used fresh uncooked tortillas, but cooked them first...delicious}
  • 3/4 lb. monterey jack cheese, shredded
  Preheat oven to 350 degrees.  Rub the chicken breast halves with olive oil and season with salt, pepper and chili powder.  Place in a baking dish and bake uncovered for 1 hour.  Remove from oven, cover with foil and let sit until ready to shred. 
To make the filling: In a large saute pan, heat olive oil over medium low heat.  Add the onion and saute about 4 minutes.  Add zucchini and saute another 4 minutes, or until slightly tender.  Add the garlic, black beans, corn, chili powder, cumin and salt. Heat through about 4 minutes.  Pour into a large bowl and set aside.  Take the chicken out of the pan, shred and add to the black bean mixture.

To make the sauce: Wipe the pan clean and over medium-low heat add 1 Tbsp. butter for the sauce.  Stir in the garlic and jalapeno and cook until fragrant and softening, about 4 minutes.  Add the flour and cook for 1 minute.  Whisk in the stock and bring to a boil.  Once at a boil, reduce heat to a simmer and simmer for about 5 minutes or until reduced a bit.  If you have an immersion blender, you can use it right in the pan, if not, transfer the sauce to a blender.  Add the sour cream, green chiles, salt, cumin, chili powder. Blend until slightly smooth (I left a little chunky).  Pour in 1 cup of salsa verde and stir to combine.  
If you decide to use the uncooked tortillas, go ahead and cook those up in a dry pan...I used my double burner griddle and got them done pretty fast.
To assemble the enchiladas:
Coat a 9 by 13 pan with about 1/2 cup of the sauce.  Fill each of the tortillas with a generous amount of the black bean/chicken filling and a spoonful of cheese (I like a lot).  Roll up and place seam side down in baking dish.  Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese.  Bake in the oven for 30-35 minutes or until bubbly and the cheese is beginning to get golden around the edges.  Serve with a side of guacamole and chips!
corn, zucchini and black bean filling

oh yea, lots of cheese!

a nice amount of filling and cheese...

ready for the oven

oh yea, nice a bubbly golden brown!

close up!

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