Chicken and Red Bean Enchiladas

Name: Chicken and Red Bean Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams tomato sauce; 411 grams chicken broth; 12 2-inchs corn tortillas (about 5 1/2 inches in diameter); 6 servings chopped fresh cilantro; 2 Tbsps olive oil; 1 medium large onion; 473 milliliters grated pepper Jack cheese; 6 servings hot red pepper sauce; 439 grams small red or pinto beans, drained; 473 milliliters shredded rotisserie chicken; 3 Tbsps sour cream

You can never have too many Mexican recipes, so give Chicken and Red Bean Enchiladas a try. This recipe covers 36% of your daily requirements of vitamins and minerals. This main course has 927 calories, 42g of protein, and 31g of fat per serving. This recipe serves 6. Head to the store and pick up medium-large onion, pepper jack cheese, corn tortillas, and a few other things to make it today.

Instructions

Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Ingredients you will need

Whole Chicken

Cheese

Beans

Onion

Equipment you will use

Bowl

Oven

Heat oil in a 12-inch skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chopped onions and saute until golden, about 5 minutes.

Ingredients you will need

Onion

Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.)

Ingredients you will need

Tomato Sauce

Add broth; bring to simmer.

Ingredients you will need

Broth

Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Ingredients you will need

Sour Cream

Whole Chicken

Sauce

Equipment you will use

Whisk

Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Sauce

Roll

Equipment you will use

Baking Pan

Ziploc Bags

Microwave

Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro.

Ingredients you will need

Cilantro

Onion

Equipment you will use

Oven

Serve hot. Pass pepper sauce separately.

Ingredients you will need

Hot Sauce

Equipment

Ingredients

Servings:

425grams

tomato sauce 411grams

chicken broth 122-inchs

corn tortillas (about 5 1/2 inches in diameter)6servings

chopped fresh cilantro 2Tbsps

olive oil 1medium

large onion 473milliliters

grated pepper Jack cheese 6servings

hot red pepper sauce 439grams

small red or pinto beans, drained 473milliliters

shredded rotisserie chicken 3Tbsps

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.