Southwestern Chicken and Black Bean Three Cheese Enchiladas

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This simple recipe was adapted from my moms basic recipe for Chicken Enchiladas. I spiced it up quite a bit (they are like all my Southwestern style dishes - very hot and spicy), changed the tortillas from corn to homemade whole wheat flour tortillas, used my own homemade South-western Hot and Spicy Chili Sauce, and used all fresh rather than canned items. I do call for store bought cheeses though as I don't make my own cheeses often enough.
Note: these are also quite good even using canned items like green chilies, black beans, chili or enchilada sauce, etc.

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Ingredients

  • 2 tablespoons nut oil
  • 1 cup fine chopped red onion
  • 1/2 cup fine sliced green onions
  • 1 cup fine diced Anaheim chili peppers
  • 2 to 4 tablespoons minced habanero peppers
  • 6 cloves minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 pounds 1 inch cubed chicken meat
  • 4 cups cooked, rinsed and drained black beans
  • 1 cup homemade or canned chili or enchilada sauce
  • 1/4 cup fine chopped cilantro leaves
  • 1 dozen 8-inch homemade whole wheat flour tortillas
  • 1 1/2 cups crumbled Queso Fresco or goat cheese
  • 1 1/2 cups shredded Monterey jack or pepper jack cheese
  • 1 cup shredded sharp cheddar cheese
  • Sour cream or plain yogurt
  • Cilantro sprigs

Preparation

Step 1

Preheat oven to 400 degrees F. Heat 1 tablespoon oil in large cast iron skillet on medium. Add onions and peppers, saute 4 to 5 minutes, til soft, add garlic, chili powder and cumin, cook 2 minutes longer. Remove from skillet and set aside.

Step 2

Add remaining oil to skillet and heat til hot, Add chicken & saute about 5 to 7 minutes, til golden brown and cooked through. Stir in black beans, chili sauce and onion mix, simmer about 8 minutes, til sauce thickens and reduces. Remove from heat and stir in chopped cilantro.

Step 3

Combine cheeses and reserve 2/3 for topping. Place tortillas on a flat surface, top each with equal amounts of chicken and cheese mixtures (do not overfill). Roll up and place side by side, seam side down, in a large 13 x 9 inch, shallow baking dish. Top with remaining cheese and any remaining filling.

Step 4

Bake enchiladas 15 to 20 minutes, til cheese is golden and gooey. Let rest about 8 minutes before serving. Garnish servings with a large dollop of sour cream and a cilantro sprig, if desired.

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