“Among individuals, as among nations, respect for the rights of others is peace” – Benito Juarez (26th President of Mexico, whose birthday is celebrated on March the 21st and is recognized as a National holiday in Mexico).
CHICKEN AND BLACK BEAN ENCHILADAS
1 tablespoon oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup chicken stock
1 tablespoon pureed canned chipotle chiles in adobo sauce
2 (8-ounce) cans tomato sauce
3 cups diced cooked chicken breast
1 (15.5-ounce) can black beans, rinsed and drained
2 cups shredded cheddar cheese
salsa, sour cream and cilantro leaves for serving
Heat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion, poblano and garlic, saute 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin and oregano. Add stock, chipotles and tomato sauce, and bring to a gentle simmer, cook 5 minutes or until slightly thickened.
Combine chicken and black beans in a medium bowl, add half of sauce mixture and 1/2 cup cheese. Toss to combine.
Place a tortilla on a flat work surface, spoon 1/4 cup chicken mixture onto one end of tortilla, roll up. Repeat procedure with remaining tortillas. Arrange enchiladas seam side down in prepared dish. Pour remaining sauce over enchiladas, sprinkle with remaining cheese.
Bake, uncovered, at 350F for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.
Serve with desired topping.
Recipe adapted from Cooking Light, January/February 2016