Chicken and Bean Enchiladas

So Cinco de Mayo fever took over, but then my appetite for it quickly fizzled. I guess I had a few too many margaritas and chips and salsa for lunch. But the good news is that I finally got around to making these yesterday (1 day late) and they were really yummy. I mean, you can't really mess up Mexican food. Now if only I had time to eat the leftovers...can you say hello freezer?

Chicken and Bean Enchiladas

For the Chicken:

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. ground coriander

1/2 tsp. oregano

1/8 tsp. ground cinnamon

2 canned chipotle peppers, whole or roughly chopped

1 lb. chicken breasts

2 Tbsp. olive oil

1 1/2 C. chicken broth

1/2 C. chipotle salsa (see recipe below in older post)

Filling:

1-4 oz. can diced green chiles

1 1/2 C. shredded cheddar cheese

1-15 oz. can black beans, rinsed and drained

10-12 corn tortillas

Topping:

1-29 oz. can enchilada sauce (or two 15-oz cans)

1 1/2 C. shredded cheddar cheese

Sliced green onions (for garnish)

Combine the first 7 ingredients in a small bowl. Once combined, coat the chicken breasts with the mixture.

Heat a saute pan over medium-high heat. Add the olive oil and saute chicken breasts 10-15 minutes until no longer pink. Allow to cool. Preheat oven to 325 degrees.

Once chicken is cooled, shred into bite-sized pieces. Combine shredded chicken with the chicken broth and salsa in a medium sized sauce pan. Simmer over low heat 15-20 minutes. Remove from heat and cool.

Add the chiles, beans, and cheese. Fill corn tortillas with 1/4 cup of the mixture (making a centered line of filling) and then fold both sides of the tortilla around the filling. Place seam side down into a 13x9 inch baking dish. Fill the remaining tortillas with mixture and top with the enchilada sauce and then 1 cup of the cheese. Bake a 325 degrees 45-60 minutes until heated through. Remove from over, top with remaining 1/2 cup of cheese and green onions.