Chicken and Black Bean Enchiladas

It’s surprisingly easy and fast to make red enchilada sauce from scratch, and it tastes so much better than the canned stuff. We typically have all the ingredients already, and I love being able to whip something up out of the pantry. Plus, you can make it as spicy as you want! If I were not feeding a 5-year-old, I would probably double down on the chipotle.

In the spirit of cooking whatever you happen to have on hand, it’s also easy to experiment with the enchilada filling. Sauteed mushrooms, leeks or zucchini would be yummy, or you could throw in some black olives or corn. Ground beef or turkey would also work.

Note: If you don’t have precooked chicken, you can simmer a boneless chicken breast in the sauce until cooked through (about 15-20 minutes), then shred or chop into small pieces.

Serves 6

img_2263

Ingredients

1 small yellow onion, chopped
3 cloves garlic, roughly chopped
1 15 oz can tomato sauce
1 14 1/2-oz can low sodium chicken broth
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
1/2 tsp ground chipotle
1 tsp salt
1 tbsp olive oil
8 oz cooked chicken, chopped or shredded (see note above)
1 15 1/2-oz can black beans, drained and rinsed
1 tsp masa harina (see my note about masa here)
cooking spray
12 medium corn tortillas
16 oz shredded cheese (Mexican blend)
3 green onions, chopped

For the sauce: In a small pot, combine 1/2 cup of the chopped onions, garlic, tomato sauce, chicken broth, chili powder, cumin, oregano, chipotle and salt. Pulse with an immersion blender until smooth (or do this in a regular blender). Bring to a boil, then simmer for about 10 minutes.

For the filling: In a large skillet over medium-high heat, saute the rest of the onions until translucent, about 5 minutes. Lower the heat to low and add chicken, black beans and 1/2 cup of the sauce; stir until everything is coated and hot. Sprinkle in the masa and stir until absorbed. Season to taste with salt and pepper.

For the assembly: Preheat oven to 350 degrees. Spray two 13×9 pans (or equivalent) lightly with cooking oil. Pour about 1/4 cup of the sauce into each pan and spread to coat the bottom. Heat up the tortillas in the microwave (this helps keep them from tearing).

Spoon the filling into each tortilla in a line down the middle, and add a generous sprinkle of cheese. Roll up gently and place in the pan, seam side down. When the pans are full, pour the rest of the sauce over the tortillas and top with the rest of the cheese.

Bake uncovered until the cheese is melted and lightly browned, about 20 minutes. Garnish with chopped green onions.

Pictured: Corning Ware Green Macrame P-332 Roaster, Corning Ware Blue Cornflower P-332 Roaster

Sheet Pan Roasted Chicken with Fennel, Orange and Rosemary

This recipe was inspired by an old friend, who first introduced me to roasted fennel years ago while working on a recipe for a magazine assignment. That recipe seems to have dropped off the face of the internet, so instead, my starting point was The Kitchn’s Roasted Chicken Thighs with Fennel & Lemon.

For a vegetarian version, try tossing the roasted veggies with cannellini beans (one can, drained and rinsed).

Serves 4

Ingredients

4-6 bone-in, skin-on chicken thighs
zest and juice of 1 large orange
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp fresh rosemary, chopped
3 cloves garlic, minced
1 1/2 tsp kosher salt
2 small fennel bulbs, sliced into 1/2-inch wedges
2 carrots, cut on the diagonal in 1/2-inch slices
1 red onion, sliced into 1/2-inch wedges
black pepper

In a medium bowl, mix orange zest and juice, olive oil, vinegar, rosemary, garlic and salt. Add chicken, then cover and refrigerate for a few hours (30 minutes minimum).

Preheat oven to 425 degrees. In a large bowl, combine fennel, carrots, onion and chicken mixture. Toss to coat veggies in the marinade.

Using a slotted spoon, transfer chicken pieces and veggies to an oiled sheet pan in an even layer. Season with fresh-ground pepper.

Roast until the chicken reaches an internal temperature of 165 degrees, about 40-45 minutes. Veggies should be tender and brown on the edges.

Pictured: Pyrex Holiday Casserole 024 Round Casserole; Pyrex Lime 909 Rimmed Pie Plate;  Pyrex Dessert Dawn Yellow 209 Rimmed Pie Plate