Name: Chicken enchiladas with ranchero sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 3 1/2 tbsp canned black beans, drained and rinsed; 3 corn tortillas; 2 tbsp shredded Monterey Jack cheese; 1/2 cup canned tomato sauce; 1 3/4 tsp chipotle in adobo, minced; 1 tsp olive oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp salt; 2 tbsp water; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 375°F. In a small saucepan, cover the chicken breast with water and a small pinch of the salt. Bring to a simmer over medium heat and cook for 12 to 15 minutes until the thickest part is white in the center. Done when opaque in the center, 165°F.
Heat half the oil in a skillet over medium heat. Sauté half the onion for 4 minutes until soft. Stir in the garlic, cumin, chili powder, and chipotle for 1 minute. Add the tomato sauce, the remaining salt, and the water. Simmer for 5 minutes.
Shred the cooked chicken with two forks. Heat the rest of the oil in the skillet and sauté the remaining onion. Stir in the chicken, black beans, and two tablespoons of the prepared sauce to moisten everything.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds. Spread a spoonful of sauce in a small baking dish. Brush a little sauce on each tortilla, fill with the chicken mixture, and roll tightly, placing them seam-side down in the dish.
Pour the remaining sauce over the rolls and top with the cheese. Bake for 15 minutes until bubbly. Garnish with cilantro. Done when cheese is melted.

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Ingredients

Instructions

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