More meal prep for my coworker: Chicken enchiladas with black beans
More meal prep for my coworker: Chicken enchiladas with black beans
by TheLadyEve
2 Comments
JRE_4815162342
Recipe?
TheLadyEve
Recipe summary:
Enchilada sauce:
2 guajillo peppers
2 ancho peppers
1 cup boiling water
1 cup homemade chicken stock
1 tsp salt
1/2 tsp oregano
1 can chipotles in adobo
1 large can tomato puree
2 tbs raisins
2 cloves of garlic
Soak the peppers (stems and seeds removed), garlic, oregano, salt, and raisins in the boiling water. I’ll even simmer them for a few minutes just to get the garlic a bit soft. Let sit for 30 minutes in a pot with the lid covered. Put in a blender with the tomato, stock and the chipotles in adobo sauce and blend until very smooth. If you want a nice velvety texture you can rub this sauce through a sieve.
Brown chicken thighs in avocado oil in a Dutch oven, removed and set aside. Added chopped onions and poblano peppers to the Dutch oven and cooked until softened. Added 6 cloves of chopped garlic. Add the chicken back in. Pour over 1 cup of enchilada sauce mixed with one cup homemade chicken stock. Braise for about 1 hour at 300F. In the last fifteen minutes I take the lid off the Dutch oven to help the liquid reduce.
Let the thighs sit in the liquid until cooled enough to shred. Shred the chicken in the braising liquid. Use the shredded chicken and peppers and onions as your filling. In this case, I did add a little grated queso Oaxaca to my chicken mixture for the filling. Spread some sauce in a baking dish, fill corn tortillas with the filling and roll them tight. Line the pan with the filled enchiladas and pour the rest of the sauce over the top. Bake for 25 minutes at 375F. I topped them with cotija.
The beans look a little funny because when I cook my black beans when they’re done I mash them a little with a fork and give them a good stir, I like to break up a few to add to the texture and flavor. These beans were simple, just cooked with onion and garlic and a tiny bit of cumin.
2 Comments
Recipe?
Recipe summary:
Enchilada sauce:
2 guajillo peppers
2 ancho peppers
1 cup boiling water
1 cup homemade chicken stock
1 tsp salt
1/2 tsp oregano
1 can chipotles in adobo
1 large can tomato puree
2 tbs raisins
2 cloves of garlic
Soak the peppers (stems and seeds removed), garlic, oregano, salt, and raisins in the boiling water. I’ll even simmer them for a few minutes just to get the garlic a bit soft. Let sit for 30 minutes in a pot with the lid covered. Put in a blender with the tomato, stock and the chipotles in adobo sauce and blend until very smooth. If you want a nice velvety texture you can rub this sauce through a sieve.
Brown chicken thighs in avocado oil in a Dutch oven, removed and set aside. Added chopped onions and poblano peppers to the Dutch oven and cooked until softened. Added 6 cloves of chopped garlic. Add the chicken back in. Pour over 1 cup of enchilada sauce mixed with one cup homemade chicken stock. Braise for about 1 hour at 300F. In the last fifteen minutes I take the lid off the Dutch oven to help the liquid reduce.
Let the thighs sit in the liquid until cooled enough to shred. Shred the chicken in the braising liquid. Use the shredded chicken and peppers and onions as your filling. In this case, I did add a little grated queso Oaxaca to my chicken mixture for the filling. Spread some sauce in a baking dish, fill corn tortillas with the filling and roll them tight. Line the pan with the filled enchiladas and pour the rest of the sauce over the top. Bake for 25 minutes at 375F. I topped them with cotija.
The beans look a little funny because when I cook my black beans when they’re done I mash them a little with a fork and give them a good stir, I like to break up a few to add to the texture and flavor. These beans were simple, just cooked with onion and garlic and a tiny bit of cumin.