Tasha’s Corner: Enchiladas Rojas with Black Beans

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)

Chicken stock

corn tortillas (10-12)

1 onion, diced

4 cloves garlic, minced

1 block shredded cheddar cheese ( 1 1/2 cups)

chipotle powder

minced jalapeños

cilantro, 1/2 cup minced

salt and pepper to taste

olive oil

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!


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