I haven’t *quite* lost my mind. I know it’s Saturday but decided to Sunday Supper a day early.
I dubbed these “gourmet” chicken enchiladas because they have a delicious, smoky, spicy flavor and are more involved than my usual Mexican fare. After all, the sauce is homemade and multiple pots and pans are required. We all loved them and found we had enough left over to stretch the meal to two nights. With the beans and chicken, they are filling.
Modified from recipe in Modern Comfort Food
- 2 lbs. chicken breasts, cooked and shredded (I had closer to 2.5 lbs)
- olive oil
- salt and pepper
- 2 T. canola oil
- 2 T. flour
- 1 T. chili powder
- 1 T. chipotle powder
- 1 tsp. ground cumin
- 2 c chicken stock
- 1 can fire roasted diced tomatoes
- 1.5 c crushed tomatoes
- 1 tsp. dried oregano
- 1.5 c chopped onion
- 1/2 c poblano pepper, seeded and diced
- 1 can black beans, rinsed and drained
- 1/4 c minced fresh cilantro, plus extra to garnish
- 8 8-10″ flour tortillas
- 2 c freshly grated extra sharp white cheddar cheese
- sour cream, for serving
- avocados, pitted and sliced, for serving
- Preheat oven to 350.
- Heat the oil in a large pan over medium heat and whisk in flour. Whisk in chili powder, chipotle powder and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until thickened. Stir in the tomatoes, crushed tomatoes, oregano and 1 tsp salt. Bring to a boil then lower the heat and simmer for 20 minutes, stirring occasionally.
- Meanwhile, make the filling. Heat 1 T olive oil in a medium sauté pan. Add onion and pepper, and sauté for 5-7 minutes until tender. Off the heat stir in chicken, beans, cilantro, 1/2 to 1 tsp salt and 1/4 tsp pepper.
- To assemble, spread 1 cup of the sauce in a 9×13″ baking dish. I like to lay out my tortillas on the counter all at once, or half of them at a t i me. Spread each one with 3 T sauce. Spoon 3/4 cup of the filling down the middle. Roll up tightly and place seam down in the dish. Spread the remaining sauce on top and sprinkle with the cheese.
- Bake 30 minutes until the cheese is melted and sauce is bubbly. Sprinkle with cilantro, sour cream and avocado.
I cut down on the oil and salt in this recipe. I have found I can consistently cut both in half with her recipes and they turn out great.
I also excluded goat cheese, which was supposed to go inside each tortilla when filling (2 T. each). I had some on hand so I did one with it and the rest without. I love goat cheese, but definitely preferred it without.
I made these early in the day and popped them in the oven at dinner time, adding 10 minutes to the cook time since they were cold.
Instant Pot Chicken Breasts from Frozen
I’ve mentioned a few times that our friends own a meat company and have been selling to our neighbors weekly since March. We purchase our chicken breasts in huge 10 lb (at least) bags. Since it is frozen, I’ve nailed down the easiest way to prepare it for recipes!
- Place frozen chicken breasts in the bottom of the Instant Pot. They can be stacked or overlap.
- Pour in 1 cup water or broth. I use broth if I have carton open in my fridge. Otherwise, water.
- Tighten the lid and place valve in sealing. Set the timer to 10 minutes.
- When complete, let the pressure naturally release for 5-10 minutes. Check that the internal temp is at least 165.
- It shreds like a dream!
Have a wonderful Thanksgiving week!
DIXIE DELIGHTS DELIVERED