Time: 1 hour.
Complexity: easily
Quantity: 10 enchiladas

Chicken enchiladas with yellow rice and black beans - a detailed recipe.

Ingredients:

Enchilada:

• 1 roast chicken (about 1.3 kg), boneless, chopped
• 10 large pieces tortillas
• 1/2 medium onion, diced
• 3 cloves garlic, chopped
• 1.5 tsp ground cumin
• 1/4 cup flour
• 2 cups chicken broth
• Chopped coriander leaves
• 250 gr. cheese, grated
• 2 cups sour cream
• Sliced ​​tomatoes and coriander leaves for garnish
• Guacamole, as desired

Roasted Physalis Salsa:

• 450 g of physalis
• 1 onion, peeled and chopped
• 4 cloves of garlic
• 2 jalapeños
• 2 tsp ground cumin
• 1 teaspoon of salt
• 1/2 cup chopped cilantro
• Juice of 1/2 lime

Black Beans with Chili Pepper:

• 450 g dried black beans, soaked overnight
• 3 tbsp. l. olive oil
• 1/2 medium onion, diced
• 1 jalapeño pepper, chopped
• 2 cloves garlic, chopped
• 1 bay leaf

Yellow rice:

• 2 cups long grain rice
• 4 tbsp of water
• 2 cloves garlic, minced
• 1 tbsp turmeric
• 1 teaspoon of salt
• 1 bay leaf

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, chicken, long-grain rice, black beans, jalapeno pepper, tomatoes, ground cherries, onions, garlic, cumin, bay leaf, turmeric, guacamole sauce, sour cream, cilantro

We recommend

Preparation:

Step 1
• Roasted Physalis SalsaPlace the tomatoes, onion, garlic, and jalapeño on a baking sheet and roast in a preheated oven at 200°C (400°F) for 12-15 minutes. Transfer the roasted vegetables and any juices that have accumulated at the bottom of the baking sheet to a food processor. Add the cumin, salt, cilantro, and lime juice and process until smooth.
  
  

  Enchilada

  
  Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes. Add the garlic and cumin, then cook for another minute. Sprinkle in the flour and stir to prevent burning, then gradually whisk in the chicken broth to create a white sauce. Continue stirring over low heat until the flour is cooked through and the liquid thickens. Turn off the heat, stir in half of the tomato-chili salsa, and some freshly chopped cilantro. Add the shredded chicken. Season with salt and pepper.
Step 2
• Reduce the oven temperature slightly and begin assembling the dish. Take a large baking dish and grease the bottom with the remaining salsa. Now take the flour tortillas and quickly warm them over the stove or microwave them briefly. Using a shallow bowl, lightly coat each tortilla with salsa. Place the chicken on the tortilla and then sprinkle with shredded cheese. Wrap the tortilla in the filling and roll it into a cigar shape. Using a spatula, place the tortillas in the baking dish. Once all the tortillas are in place, pour the salsa over the dish and sprinkle with grated cheese. Bake for 30 minutes, until the tortillas are bubbly and cracked. Garnish with cilantro and tomato.
  
  Serve hot with spicy black beans and yellow rice, the remaining salsa, sour cream, and guacamole. See more recipe. Mexican enchiladas.
  
  Black beans with chili pepperSoak the beans in a large bowl overnight. The water should cover the beans by 5 cm. Drain and set aside.
  
  Heat the olive oil in the same pan. Add the onion, jalapeño, garlic, and bay leaf and simmer until the vegetables begin to soften, about 5 minutes. Add the beans and add water to a level of about 2 inches above the beans and vegetables. Bring to a boil, reduce heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove and discard the bay leaf. Taste the beans and add salt and pepper to taste.
  
  Yellow ricePlace all ingredients in a heavy-bottomed saucepan, stir well, and bring to a boil over medium heat. Reduce heat to a simmer, cover, and simmer until the rice has absorbed the water, about 15-20 minutes. Remove from heat and let stand for 5 minutes. Remove the garlic and bay leaf with a fork and serve.

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