June

June

June 9, 2015

CHICKEN AND BLACK BEAN ENCHILADAS WITH SOUR CREAM SAUCE



It's summertime!
What's your style for throwing an impromptu gathering?
Welcome your family and friends with a cool, colorful summer sangria! 


Set a beautiful table outdoors 
that presents a relaxed feeling
for those lazy summer days! 
Don't you just love the vibrant colors of a Mexican fiesta!

I will highly recommend that you put this recipe
on your menu for some time this week.
This is a fantastic Mexican dish that comes from 
A Taste of Pisgah
in Johns Creek, Georgia.
I will tell you that Mr. Wonderful
is not too fond of Mexican food,
but he LOVED these enchiladas! 



CHICKEN AND BLACK BEAN ENCHILADAS
WITH SOUR CREAM SAUCE
2 T. OIL
1 lb. chicken tenders, boneless, skinless
4 t. cumin
3 t. garlic powder
2 garlic cloves, minced
2 t. chili powder
16 ounces of chicken broth
16 ounce can black beans
2 T. bacon bits
1 medium red bell pepper, diced
¼ t. salt
½ cup green onion, sliced
3 T. butter
12 ounces of sour cream
12 flour tortillas
12 ounces of Jack cheese, shredded
2 t. cilantro



THE FILLING
Cut chicken into short, thin strips. Season with 2 t. garlic powder and 2 t. cumin. Saute in oil until no longer pink. Add minced garlic, chili powder, additional t. cumin and red bell pepper. Cook for 2 minutes. Add chicken broth, beans with the juice and salt. Simmer until thickened. Stir in green onions and bacon bits.

THE SAUCE
In a saucepan, melt butter.  Add 1 t. cumin and 1 t. garlic powder. Cook for 2 minutes. Add the sour cream and 12 ounces of chicken broth. Whisk to combine. Bring to a slight boil and reduce heat to simmer. Mic the flour with water to make a slurry or a thick paste. Gradually add the slurry to the sauce. Salt to taste. This will be a thickened sour cream sauce.

ASSEMBLY

Pour enough sauce in the bottom of a 9” x 13” baking dish to cover the bottom. Take a flour tortilla and spoon chicken filling down the center. Sprinkle with cheese. Roll and place seam side down in the baking dish. Continue until the tortillas and filling are used. Cover with the remaining sour cream sauce and top with shredded jack cheese. Bake at 375 degrees F. for 45 minutes, covered. Remove foil cover and allow cheese to brown about 5 more minutes. 

3 comments:

  1. Amazing! I can easily substitute a veggie chicken and have these tonight for supper! That drink looks pretty inviting too; I'm coming over, XOXO

    ReplyDelete
  2. Oh my this made me hungry and I just ate... LOL I did Pin It for future use... Mmmm good!
    Hugs, Roxy

    ReplyDelete
  3. This sounds delicious!
    Living in South Texas , we have access to the absolute best Mexican food..
    This recipe fits right in,

    Laura

    ReplyDelete

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