Recipe for chicken with black beans enchilada

• 1 whole chicken, (a chicken of 2 to 2 1 / 2 lb), boned and boiled for 1 hour
• 1-2 cups of the chicken broth resulting from the boiling of the chicken
• 1 bunch chopped fresh cilantro, more if you like
• 1 onion, cut in quarters
• 1 or 2 serrano chiles, seeds removed
• 1 can (15 oz) already cooked black beans, drained and rinsed
• 1 can (10 oz) ready-made sauce for enchiladas; better yet if you make it yourself
• 10-12 corn tortillas (5 to 6 inches)
• 1 1 / 2 cups grated Monterey Jack cheese, or grated orange cheddar
• 1 pack (8 oz) sour cream
• butter, to grease up the pan

Preparation:

1. Preparing the black bean sauce: Put the cooked black beans, the cilantro, the serrano chile, the onion and the chicken broth in the bowl of a blender. Blend until you have a chunky but smooth sauce.

2. Preheat oven to 350 degrees F. Spread 4 tbsp of the green sauce for enchiladas at the bottom of baking pan. It is best to fry the tortillas very slightly before assembling the enchiladas so they do not crack. Once fried and cooled enough to hold them, spoon some black beans mixture over the tortillas, arrange some chicken meat over it and then some sour cream. Close the tortillas by making it a roll and place each individual one in the pan. Repeat with remaining tortillas and remaining ingredients, placing them side by side in the pan, until your pan is full; sprinkle the grated cheese over all the enchiladas as evenly as possible.

3. Bake in the oven for 20-25 minutes or until the melted cheese starts to bubble. Once finished baking, take out of the oven and let stand 10 minutes before serving.


Enjoy your genuine mexican enchiladas!