Bean Sauce Enchiladas
By Bernardo González Heres
Culinary Arts Fundamentals
I am going to introduce you to an amazing, cheap, and easy and delicious dish. It is a typical
Mexican dish with my personal flavor. I hope you enjoy it and share it with your loved ones.
Bean Sauce Enchiladas are perfect for one special situation, if you want to surprise your
partner with a great breakfast or a delicious lunch this is good option for you. The following are
the ingredients and directions to make this special dish.
Serves 5 Takes: 45 minutes
Ingredients:
2 cans of black beans
2 plump garlic gloves, chopped
1 small chipotle can, chopped (optional)
1 cup sour cream
1 cup shredded mozzarella cheese
2 pounds boneless, skinless chicken breasts, boiled, cut into ½ inch pieces
15 corn tortillas
1 avocado (optional)
½ chopped onion 1 tsp. chopped coriander
1 tbs. olive oil
1 cup canola oil
Salt or chicken flavor bouillon
Directions:
1) In a large pot bring the olive oil and fried the chopped onions, garlic and chipotle (in case); at
the same time put in a blender the beans, coriander and cream and mix well. The mixture
should retain some texture and the consistency should be thick and creamy. If this mix is too
heavy you can add a little water. Heat through, stirring the bottom of the pot so the beans dont
stick. Taste and adjust salt or chicken flavor bouillon. Keep warm for about 20 - 25 minutes.
2) In a pan bring the canola oil and heat, fry each tortilla one each time for about 15 to 20
seconds, you need to flip and fry both sides to each tortilla. And set aside.
3) Top each fried tortilla with an equal amount of chicken. Roll up tortilla and place side by side
in a shallow baking dish. Top tortillas with the bean sauce and shredded cheese.
4) Bake Enchiladas for 10 -14 minutes until the cheese is melt and gold.
5) Garnish with chopped onion, sour cream and avocado (if you want). Serve immediately.
In Our Own Words 2016
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