by Peg CochranI've adapted this recipe from one by Martha Stewart to better suit our tastes. It's super easy, is a great use for leftover chicken (either from a rotisserie chicken or one you prepared yourself) and it makes two casseroles--one for now and one to freeze for later! I don't know about you, but having a dinner in the freezer ready to go makes me feel like I have money in the bank!
2 to 3 boneless chicken breast halves (approx. 6 ounces each)
1 can black beans, drained and rinsed
4 tablespoons vegetable or olive oil
6 teaspoons chopped garlic (for convenience sake I used the already chopped garlic in the jar)
1/2 cup flour
2 teaspoons ground cumin
2 to 3 tablespoons minced, canned chipotles in adobo (depending on how hot you like it)
2 cans chicken broth
1/2 cup water (as needed -- optional)
6 inch corn tortillas
1/2 cup grated Monterey Jack cheese (or more, to taste)
In a large skillet bring one inch salted water to a boil. Add chicken, cover and reduce heat to medium low. Simmer 5 minutes, remove skillet from heat. Let chicken steam, covered, until opaque (about 15 minutes.) Transfer to a cutting board and shred with two forks.
Add chicken to bowl and mix in black beans.
Heat oil over medium heat in a saucepan. Add garlic and cook approx. one minute. Add flour, cumin, chopped chipotles and cook, whisking, for approx. one minute. Whisk in broth and bring to a boil (if sauce appears too thick, add optional water until desired consistency is reached.) Simmer 5 to 8 minutes, add salt and pepper to taste.
Transfer one cup of sauce to bowl with chicken and beans and stir in.
Preheat oven to 400 degrees. Pour 1/4 cup sauce in the bottom of each of two pyrex or oven proof dishes. Stack tortillas, wrap in layer of damp paper towel and microwave approx. one minute (to soften). Fill each tortilla with a couple spoonfuls of chicken/bean mixture, roll and place seam side down in baking dish. Cover with most of the remaining sauce (I like to reserve some because my husband likes to add it at the table--the sauce is doubled from the original recipe which he thought was too dry.) Top with cheese and bake until hot and bubbling approx. 15 to 20 minutes. Let sit 5 minutes before serving.
If freezing one pan for later, cover tightly with aluminum foil and then freeze.
|Shred cooked chicken|
|Can be found in the international aisle of your grocery store|
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