When planning my menu for the week, I had a craving for some good Mexican food. You can always find this kind of cuisine in Colorado; I have yet to locate any in Chicago. That’s not to say that it doesn’t exist, but I decided to cook up some of my own.
Easy Green Chile Chicken Enchiladas
- 1/4 cup canola or vegetable oil
- 1 onion, chopped fine
- 1 (16-ounce) can black beans, drained and rinsed
- 1 1/2 cups cooked brown or white rice
- 2-3 cups cooked shredded chicken
- 1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
- 1 cup shredded cheddar or monterey jack cheese (or a combination of both)
- Salt and Pepper
- 6 burrito-size flour tortillas
- 1 jar store-bought green chile
I wanted the process to be relatively easy and fast (it was one of those days), so I defrosted a couple of chicken breasts and decided to use my Cuisinart Griddler to prepare it (one of the hands-down most useful kitchen gadgets that I own). I simply sprinkled both sides of the chicken with some salt and pepper, put them on the griddler with the lid down for about 8 minutes, and they were ready to go! As an added bonus, this method is a lot less greasy than sautéing the chicken with oil in a pan.
I shredded the cooked chicken with two forks, placing it in a large bowl. Then, I added a can of black beans, a teaspoon of chopped adobo peppers, about a cup and a half of quick-cook white rice that I had leftover in the refrigerator, and a cup of shredded cheese (I like to use a blend of cheddar and monterey jack).
To assemble the enchiladas, I warmed 6 flour tortillas in the microwave and then laid them flat on the countertop, pouring a few spoonfuls of the chicken mixture onto each one. After folding each of the tortillas, burrito style (sides first, then lift one flap and roll the whole tortilla over so that the seam is on the bottom), I placed them side-by-side in a glass baking dish and covered them liberally with some store-bought green chile and more shredded cheese. So easy! The whole thing went into a 450 degree oven for about 12 minutes, and they were done!
To go along with the enchilada goodness, I wanted some fresh guacamole (this is just one of those ingredients that is never as good store-bought as fresh). Thankfully, I had bought some avocados at the grocery store (I LOVE sliced avocados on sandwiches), so I used three of them, along with some leftover fresh corn that I had from another recipe, to make this delicious chunky guac, adapted from a recipe I had seen online. All it took was mixing the following ingredients in a large bowl:
- 3 avocados, cubed
- 1 cup corn kernels
- 1/2 onion, diced
- 1 roasted red bell pepper, diced
- Juice from 1 lime
- 3 dashes Tabasco
Add a little salt and pepper to the mixture to suit your tastebuds and enjoy.