Chicken and Black Bean Enchilangas

Enchilangas? Chimiladas? I wanted to use some leftover chicken from a rotisserie chicken to make some enchiladas..but I had seen a quick video at Costco on their TV's, which is where we got the rotisserie, about making baked chimichangas. I liked the idea of having that crispy tortilla, but love enchilada sauce, so I decided to make a combination. I don't think it could've turned out any better. My future hubby said it was better than the Mexican taqueria we usually go to on Tuesday nights. That's always nice to hear!

This really did come together pretty quickly and cleanly for a week night meal. I cooked the filling while Stefan was still finishing up with work and getting ready for the gym. Then when we got back from the gym, all I had to do was stuff, roll and bake. I'm not sure I'll make enchiladas without the chimichanga part again.

Since there were beans in the enchilanga's, I didn't bother cooking a side of rice or beans. Just had some chips to dip into guacamole and salsa. By the way, I found the BEST new store bought fresh style salsa: Marcella Valladolid. I got this at Safeway; if you can find it, buy it.  The medium was pretty spicy, which we like. I also used this brand for flour tortillas. They seemed thin, like restaurant style, but puffed and crunched up nicely in the oven.  And when avocados' aren't ripe when you need them, Sabra brand or Wholly Guacamole are always good store bought guacs.

Ingredients:

1 Tbsp olive oil, plus a little more for brushing
1/2 large onion, chopped
2 garlic cloves, minced
8 oz shredded chicken breast
1 cup black beans
1/4 cup tomato sauce
1/4 cup chicken broth
1/2 tsp coriander
1/2 tsp chile powder
1/2 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/3 cup reduced fat shredded mexican blend cheese
6 taco sized tortillas
Enchilada sauce, I used Hatch brand, which I think is the best canned sauce

Optional toppings:

Guacamole
Sour cream
Salsa

Directions:

1) In a saute pan, heat 1 tbsp olive oil over medium heat. Add chopped onions and cook until soften, about 5 minutes. Add garlic, cook about a minute more.

2) Stir in chicken, beans, broth, and tomato sauce. Add seasonings and stir until heated through. Turn off heat and allow mixture to cool a bit. (This is when I covered the lid and we went to the gym. You could always pour mixture into a bowl and set in fridge for a few minutes) Once cool, stir in cheese.

3) Pre-heat oven to 400F. Split the mixture into 6 part onto the tortillas. Fold in the top and bottom parts, then roll in the sides. Place seam side down onto a greased cooking sheet.

4) Lightly brush on olive oil onto the tortillas.

5) Bake Enchilangas for 20-25 mins, until the tortillas have a light brown crustyness to them.

6) Pour some enchilada sauce onto a plate to lightly cover. Place the enchilangas on the plate, then top them with your choice of toppings. Serve and enjoy!

Prep time: 20 mins
Cook Time: 30 mins
Serves: 6

Slow Cooker Salsa Chicken

We survived day 2! It's amazing how when you're cutting out processed foods  and sugars they seem to jump out at you at the grocery store! It doesn't help that it's Halloween season and there's candy in every corner of every isle of every store. But day 2 came and went and we're on a roll.

Tuesday are always dedicated to tacos. We usually go to our favorite taqueria and order dinner to-go there. It's cheap and easy and always delicious; but it's easy to go overboard there. Every meal comes with refried beans and rice, which are both superb. They don't offer black beans, and everything is fried and greasy (and wonderful.) Plus, you have to get their home made chips! Not this week though!

I decided on another slow cooker recipe; salsa chicken: 2 ingredients + spices. Nothing easier than that. Pretty similar to my chile verde. You can use this chicken for tacos, enchiladas, salads, burritos, etc. We made taco salad burrito bowls, kind of like a Chipotle burrito bowl and salad mixed into one.

Ingredients:

Chicken:
2 large chicken breasts
2 cups favorite salsa (I used La Victoria)
1 tsp of each: paprika, cumin, coriander, chili powder, cayenne pepper, garlic powder, onion powder, salt, pepper.

Salad toppings (optional):
Brown rice (cooked in a rice cooker with chicken broth)
Salad greens ( I used butter lettuce and spinach)
Guacamole
Pico de gallo
corn kernels
black beans, rinsed and drained.

Directions:

1) Place chicken breasts in slow cooker. Sprinkle with the spices. Cover with the salsa. Set on LOW for 4-6 hours. If you're using more chicken breasts, the cook time will have to be adjusted.

2) Once the chicken is done, shred the chicken with 2 forks.

3) Serve and enjoy!