Friday, April 13, 2012

Chicken Enchiladas

Hey everyone! So last night I decided to make some spinach, black bean, and lime chicken enchiladas...I have to say they were pretty delicious! 

What you will need:
3 Chicken breasts
1 Package of baby spinach
2 Cans of black beans
2 Limes
1 Package of shredded cheese
1 Jar of a salsa verde of your choosing 
1 Bunch of cilantro
2 tsp chili powder
2 tsp Italian herb spice blend 
1 tsp dried garlic
6 tortillas
2-6 tbs water

CHICKEN: First, heat up a large sauce pan and add in 2 tbs. Olive Oil.  Next, blend the chili powder, Italian herb spice blend and garlic into a small bowl and mix well.  Then rub the chicken breast with the blend ( you can also squeeze half a life over top to give it a nice zing). Add in the three dry-rubbed chicken breasts and cover with a lid (I have found that adding in 2-3 tbs of water helps with maintaining the moisture of the chicken). While the chicken is cooking (should take about 5-10 minutes on each side),  start heating another sauce pan (you'll need it to sautée the spinach and black bean mixture).  
BLACK BEAN SALSA: While that is heating up, open and drain the two cans of black beans and add in 2 tbs of minced cilantro as well as the juice from one lime.  Add the spinach to the sauce pan first, adding 1tbs of water at a time to ensure that the spinach wilts.  After you have successfully reduced your bag of spinach to what looks like 1 cup, add in half of your black bean and lime mixture (Save the rest for later).  
PUTTING IT ALL TOGETHER: By this time your chicken should be about done (you can always check by cutting one breast in half to check for any pink) if so...remove it from the stove top and onto a cutting board.  IT'S TIME TO SHRED! Take two forks and shred the heck out of the chicken...and once you're finished add it to the spinach and black bean mixture.  Now for the final steps... set your oven to 350...take a casserole dish (similar to the one pictured above) and coat the bottom with your green salsa.  Dip each tortilla (on both sides) in the mixture and then add the chicken, spinach, bean mixture and roll.  After you have finished (should make approximately 6 enchiladas) sprinkle cheese on top and pop them into the oven for 10 minutes (or until the cheese melts).  Serve with the remaining black bean and lime mixture (to add more color to the salsa you can add 2 tsp. of lime zest).  And there you have it! Easy enchiladas with a twist (and as a final touch...I love to add cilantro to the top just to bring a bit of color back into the dish). ENJOY!

xoxo A. Payne

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