Chicken-and-Cheese Enchiladas with Black Beans Salsa and Fried-Tortilla-Chips

August 11, 2015

Rolled up in tortillas, these enchilada couldn't be easier or any more delicious. Deep fried flour-tortilla chips accompany hearty salsa with tomatoes, cilantro and jalapeno pepper. The delectable filling of chicken with cumin and turmeric gives an added kick.

I made these for moms on a Mother’s Day at my daughter's preschool. It was a hit with them and kids loved it too. The choice of spices gives it just enough kick for those with spice-loving taste buds.

 

Chicken-and-Cheese Enchiladas with Black Beans Salsa and Fried Tortillas

Yield: 8 servings

Prep time: 30 min

Toatal cooking time: 45 min

Method:Baking

 

Ingredients

1 small red onion, chopped

1 pounds tomatillos, husked and rinsed

1 to 2 serrano chile peppers, stemmed and seeded

1/2 cup low-sodium chicken stock

Salt as per taste

1 tsp sugar

½ tsp paprika

½ tsp cumin

10 corn tortillas

3/12 cups shredded boiled chicken or rotisserie chicken

1/2 tsp turmeric

1 jalapeno pepper, stemmed and seeded

2 1/2 cups shredded cheddar/or monterey jack cheese

1/2 cup fresh cilantro

2 tbsp extra-virgin olive oil, plus more for greasing

 

Directions
Preheat the oven. Place the onion, tomatillos and serrano’s on a foil-lined baking sheet and bake until the vegetables are slightly brown, 10 to 20 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2-teaspoon salt, paprika, cumin and the sugar.
 

Toss the chicken with 1/2 shredded cheese in a bowl. Add chopped seeded jalapeno, turmeric, salt and cilantro. Mix well. Pour the tomatillo sauce in the 9-by-13-inch baking dish. Spoon a portion of the chicken mixture down the middle of each tortilla. Place the rolled up tortillas side by side seam side down and brush with olive oil. 

 

Top with the remaining 1/2 cup shredded cheese.

 

Bake until the cheese is bubbly and golden brown, 15 to 18 minutes. Garnish with black beans salsa and fried tortillas.

 

Black Beans Salsa with Fried-Tortilla-Chips      

Ingredients

6 flour tortillas (cut into 1/4 inch by 2 inch)

Oil for deep frying

 

Make chips: Cut each tortilla into strips then cut from the middle to make short strips. Heat oil in pan, deep fry until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. You can either serve this salsa with chips; I used it for the topping.

 

For the salsa

1 19-ounce can black beans, drained and rinsed

1 small tomato, seeded, cut into 1/2-inch dice

1 jalapeno pepper, seeds and membranes removed, minced

½ cup chopped fresh cilantro

½ cup chopped onion

Romaine lettuce chopped

2 tbsp freshly squeezed lime or lemon juice

1/2 tsp salt

 

Directions

Place black beans in the bowl. Add tomato, jalapeno, cilantro, onion, lime juice and salt. Stir to combine, then set aside.

 

Make chips: Cut each tortilla into strips then cut from the middle to make short strips. Heat oil in pan, deep fry until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to a wire rack to cool. You can either serve this salsa with chips; I used it for the topping.

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