This recipe is adjusted from http://pinkparsleycatering.blogspot.com/, which is a fantastic food blog that I recently found. Be sure to stop over there and look around.
1 medium onion, chopped
1 tsp. vegetable oil
3 medium garlic cloves, chopped
3 tbsp. chili powder
3 tsp. ground cumin
2 tsp. sugar
16 oz. tomato sauce
1 C. water
1 pound boneless, skinless chicken breast
1/2 C. black beans
8 oz. cheddar cheese, shredded
8 large flour tortillas
Vegetable cooking spray
1. Adjust an oven rack to the middle position and heat oven to 425 degrees. Mix the onion,oil and 1/2 tsp. salt in a large saucepan. Cover and cook over medium-low heat, mixing often, until onions have softened.
My onion and garlic are just roughly chopped up and done just fine.
2. Stir in the garlic, chili powder, and sugar. Cook until it smells really good…this happens fast, about 30 seconds.
3. Stir in the tomato sauce and water, bring to a simmer and cook until it starts to thicken up a bit.
4. Place the chicken in the sauce. Cover and cook on medium-low heat until the chicken is done. After chicken is cooked through, remove from the sauce and place on a plate; set aside to cool.
5. Strain the sauce through a mesh strainer into a bowl, press on the onions to get as much sauce through the mesh as possible. Season the sauce with salt and pepper to taste.
6. Place onion mixture in a bowl. When the chicken is cool, shred it into bite size pieces. Add to the onion mixture. Add in 1/4 cup enchilada sauce, 1 cup cheddar cheese, and 1/2 cup black beans. Mix to combine.
7. Place a tortilla shell on a clean surface. Spread 1/3 cup of filling down the center of the shell. Roll the tortilla tightly around the filling.
8. Lay them seam side down in a greased 13×9 pan. I lined my pan with aluminum foil to make clean up easier. Spray the tops of the tortillas with cooking spray. Place in the oven until tortillas are slightly browned (5-7 minutes).
9. After they are browned remove from oven. Reduce oven temp to 400. Pour sauce over the enchiladas so they are well coated. Sprinkle the rest of the cheese on top. Cover your pan and place back in oven for 20-25 minutes.
10. Remove from heat and let stand for approximately 10 minutes before serving.
11. I served mine with some sour cream. These are seriously the best enchiladas I have ever had. So freaking good!!! A big THANK YOU to Pink Parsley for this recipe.