Chicken Enchiladas with Black Bean Corn Salsa

  • Yield servings


4 cups water
2 chicken bouillon cubes
1 1/2 lbs boneless skinless chicken
1 large can (29oz) tomato sauce
4 whole dried small chili peppers (add more to taste)
1 large onion diced
1 teaspoon garlic powder
1 teaspoon kosher salt (add more to taste)
1 teaspoon cumin
24 small flour tortillas
2 cups grated cheese (manchego, queso blanco, or monterey jack)
Salsa ingredients:
2 cans (15oz) back beans
1 cup of whole corn (prefer fresh cut off of the cob, may substitute frozen)
1/4 cup course chopped fresh cilantro
1 jalapeno seeded and finely chopped
Juice of 1 lime (approx 1/4 cup) NOTE * do not use key limes!
1/2 teaspoon kosher salt
1/2 teaspoon cumin


In Medium sauce pan, place water, bouillon cubes, onion, and chili peppers. Bring liquid almost to a boil then add chicken and reduce heat to medium. When chicken is tender (about 15 minutes) remove chicken and chili peppers and allow to cool. Chop cooked peppers into small pieces and return to liquid along with tomato sauce and spices. Increase heat to medium high, allow liquid to reduce by half (about 20-30 minutes), shred chicken into small pieces and return to liquid.

Use a glass 9 X 12 baking dish that has been sprayed with cooking spray. Flour tortillas may be layered with chicken mixture and cheese (like lasagna) or rolled into individual enchiladas and then topped with cheese. Bake at 375 degrees until cheese is melted through – about 30 minutes.

Allow to set for 5 to 10 minutes and serve with black bean corn salsa, garish with fresh cilantro and thin slice of lime.

Salsa: Strain and rinse black beans and set aside to drain. Blanch or steam 3-4 ears of fresh corn and cut off cob after cooling or you may substitute 1 cup of frozen corn that has been lightly steamed and drained.

Mix cooled corn and black beans in a medium size bowl and add all other ingredients. Stir and chill for about an hour before serving.



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