Life has been crazy this fall. It went from summer to Spain to everyone having the biggest event of their careers thus far. But inevitably the weather got cold and the oven turned on. So Jared cooked a chicken, classic oven roaster with herbs, veggies, etc.
The next day we had a lot of chicken. So I cooked enchiladas Rojas-that means red y’all!
Here is what you need;
shredded chicken marinated in sauce (about 2 cups)
1 bottle trader joes enchilada sauce (I have made my own but this will do)
corn tortillas (10-12)
1 onion, diced
4 cloves garlic, minced
1 block shredded cheddar cheese ( 1 1/2 cups)
cilantro, 1/2 cup minced
salt and pepper to taste
two cans black beans
Preheat oven to 350 F
So to assemble your enchiladas you have to soften your corn tortillas in water. Then fill with chicken and cheese. Roll and place in a pan. You can use anything that is oven safe.
Continue until all the little guys are in tight. Then cover with lots of sauce, cheese and jalapeños.
Put in the oven to get all good for about 30 minutes.
While your main feast is cooking make your softened black beans on the stovetop.
For this I just sautéed about 4 cloves of garlic and onion in olive oil. Once softened add rinsed cans of black beans. Add chicken broth until simmering. Liquid should be evaporated and beans soft.
You are done! Serve with cilantro and sparkling cider. I’m off booze for just a few days!