October 10, 2018
Fresh corn tortillas are a dream to work with, and having a batch of locally-made ones on hand is the best excuse to make a batch of enchiladas. Because the Las Tortillas corn tacos are a bit thicker than some, they work well left open and stacked against each other in the pan, rather than rolled tight like most enchiladas—the result is reminiscent of a lasagna, or a pan of chilaquiles, and is easy to assemble and bake all in one dish for ease of serving, maximum crispy bits and cheesy goodness. Parts of the tortillas are softened by the sauce, while the top edges get nice and toasty.
Enchilada sauce is deep red, rich with chili powder, but not as spicy as it sounds—chili powder is fairly mild, but you can adjust it according to your taste. The sauce can be whisked together in ten minutes, and if you’re an enchilada fan, the formula is easily doubled and frozen for future batches.
Chicken & Black Bean Enchiladas
To streamline the process, start with canned or jarred enchilada sauce.
2 Tbsp canola oil
2 Tbsp all-purpose flour
3 Tbsp chili powder
1 tsp cumin
1/2 tsp garlic powder or 1 crushed garlic clove
1/4 tsp salt
freshly ground black pepper, to taste
1-2 cups chicken stock
1/2 cup tomato sauce
8-12 corn tortillas
1 cup cooked or canned black beans
2 cups shredded roasted chicken
1-2 cups grated mozzarella, Monterey Jack or other meltable cheese
2 green onions, chopped
Preheat the oven to 350˚F. To make the sauce, whisk the oil and flour in a medium saucepan set over medium-high heat. Whisk in the chili powder, cumin, garlic, salt and pepper.
Whisk in the chicken stock (I free-poured, feel free to do the same) and tomato sauce and whisk until the sauce bubbles and thickens. Let it simmer for at least a minute, and add a little more stock if you'd like to thin it out - it should have the consistency of thin gravy.
To assemble the taco-enchiladas, spread a spoonful of the sauce in a line on the bottom of each corn tortilla and top with a spoonful of black beans, spreading it in a line over the sauce, and then the shredded chicken and a sprinkle of cheese. Roll them up (without tucking in the ends like you might with a burrito) or just fold them in half, like a taco, and line them up right beside each other in a 9x13-inch baking dish. Pour the remaining sauce overtop (I held some back - but add as much as you like) and sprinkle the top with green onions and the remaining cheese. Bake for 20 minutes, or until bubbly and golden. Serves 4.
Pairs with: Corn tortillas are perfect for breakfast, lunch, dinner and snacks—they pair well with all kinds of meat, seafood, cheese and beans, and can even be served sweet: cut into wedges, fry until crisp and toss with cinnamon-sugar.
- Julie Van Rosendaal
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