Enchiladas with chicken and a side dish of yellow rice and black beans – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. Difficulty: easy Amount: 10 enchiladas in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Enchilada:
- 1 fried chicken (about 1.3 kg.), Boneless, chopped
- 10 pieces. large tortilla cakes
- 1/2 medium onion, diced
- 3 cloves of garlic, chopped
- 1.5 tsp ground cumin
- 1/4 Art. flour
- 2 tbsp. chicken broth
- Shredded cilantro leaves
- 250 gr grated cheese
- 2 tbsp. sour cream
- Sliced tomatoes and cilantro leaves for decoration
- Guacamole, optional
Baked physalis salsa:
- 450 gr vegetable physalis
- 1 onion, peeled and chopped
- 4 cloves of garlic
- 2 jalapenos
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tbsp. chopped cilantro
- 1/2 lime juice
Black Beans with Chili Peppers:
- 450 gr dried black beans soaked overnight
- 3 tbsp. l olive oil
- 1/2 medium onion, diced
- 1 chopped jalapeno
- 2 cloves of garlic, chopped
- 1 bay leaf
Yellow rice:
- 2 tbsp. long grain rice
- 4 tbsp. water
- 2 cloves of chopped garlic
- 1 tbsp. l turmeric
- 1 tsp salt
- 1 bay leaf
Recipes with similar ingredients: tortilla, chicken, rice long grain, black preto beans, jalapeno peppers, tomatoes, physalis vegetable, onions, garlic, cumin, bay leaf, turmeric, sauce guacamole, sour cream, cilantro
Recipe preparation:
- Baked physalis salsa: Put on a baking sheet tomatoes, onions, garlic and jalapenos and bake in pre preheated to 200 ° C oven for 12-15 minutes. Shift baked vegetables and all the allocated juices at the bottom of the baking sheet in the kitchen harvester. Add cumin, salt, cilantro and lime juice and mix until homogeneous consistency.
Enchilada
Meanwhile, heat the olive oil in a medium saucepan on medium the fire. Add onion and fry until soft and caramelized – this takes 5 to 7 minutes. Add garlic and cumin, then cook more a minute. Sprinkle with flour and mix so that the flour does not burn, but then gradually pour in chicken stock to get white sauce. Keep stirring over low heat until flour boil, and the liquid does not thicken. Turn off the fire, add half salsa of tomatoes and chili, a little fresh chopped cilantro. Add chopped chicken. Salt and pepper.
- Reduce the temperature in the oven a little and start assembling the dish. Take a large baking dish and grease the bottom the remaining salsa. Now take the flour cakes and quick heat them over the tiles or put them on for a short time in a microwave. Using a shallow bowl, lightly grease each tortilla salsa. Put the chicken on a tortilla, and then sprinkle chopped cheese. Wrap the tortilla in the filling and roll as cigars. Using a spatula, place the cakes in a baking dish. When you put all the cakes, pour the resulting dish with salsa and sprinkle with grated cheese. Bake for 30 minutes, until cakes will not appear bubbles and cracks. Garnish with cilantro and tomato. Serve hot with hot black beans and yellow rice, remaining salsa, sour cream and guacamole. see more recipe Mexican Enchiladas. Black Beans with Chili Peppers: Large in a bowl soak the beans overnight. Water should cover the beans for 5 see Drain and set aside. In the same saucepan, heat the olive butter. Add onions, jalapenos, garlic and bay leaves and simmer until the vegetables begin to soften, about 5 minutes. Add Beans and add water about 2 cm. Above the beans and vegetables. Bring to a boil, reduce heat, cover and simmer on simmer for 1 or 1 1/2 hours or until beans won’t get soft. Remove the bay leaf and discard it. Try beans and add salt and pepper to taste. Yellow rice: Put all the ingredients in a pan with a thick bottom, okay mix and bring to a boil over medium heat. Reduce the fire simmer, cover and simmer until until rice absorbs water, about 15-20 minutes. Remove from heat and let stand for 5 minutes Remove the garlic and bay leaf with a fork and serve.
