Special Sauce

If I’m going out for Mexican food, nine times out of ten, I’m ordering enchiladas.

I also enjoy making enchiladas at home, but they’re never as good as their restaurant counterpart.

When it comes to enchiladas, it’s all about the sauce. And until last night, I had never made a homemade enchilada sauce. Tragic.

The homemade sauce made a world of difference and makes canned sauce seem like the Ugly Step Sister.

Now I don’t have to go out every time I need my enchilada fix.

Simmering sauce

Browned chicken with rice, broth and spices

Combining rice, shredded chicken and beans

Preparing the enchiladas

Topping the enchiladas with red sauce

Ready for the oven

Ready to eat

Chicken and Black Bean Enchiladas

Source: Food and Whine

What You Need

    For the Filling:
  • 2 large chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups chicken broth
  • 1 cup rice (I used brown rice)
  • 1 can black beans, drained and rinsed
  • 2 cups shredded light cheddar cheese
  • 10 8-inch whole-wheat tortillas (I used flour)
  • For the Red Sauce:
  • 1 tablespoon olive oil
  • 2 crushed garlic cloves
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • 2½ teaspoons chili powder
  • ½ teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • ¼ teaspoon ground cumin
  • 1 teaspoon dried parsley
  • ¼ cup salsa
  • 1 6-ounce can tomato sauce
  • 1½ cup water
  • NOTE: I like extra sauce so next time I will make one and a half of the recipe above

What To Do

  1. To make the red sauce, heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes.
  2. While sauce is simmering, make enchilada stuffing. Brown chicken in a large skillet over medium heat. Stir in spices, broth and rice. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until rice is cooked and liquid absorbed.
  3. Once chicken is cooked, remove from pan and shred with two forks.
  4. Add chicken back to rice mixture. Add black beans.
  5. Spread rice mixture and a tablespoon of cheese into tortilla. Roll up tortilla and place seam down in two greased 13x9” baking dishes. Repeat until all tortillas are filled.
  6. Top enchiladas with red sauce and with the remaining cheese.
  7. Bake uncovered at 350 degrees for 20-25 minutes or until heated through and cheese has melted.

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