It has been quite a busy day in the kitch with intent of fulfilling my craving for chicken enchiladas.
It started early this morning with making a whole organic chicken in the slow cooker.
I took one 3-4 pound organic whole chicken and rubbed it all over (both on top and under the skin) with:
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon all spice
- 1/4 teaspoon black pepper
Then I stuffed 2 cloves minced garlic and lemon slices under the skin, and put a half of a lemon inside the cavity. Placed it breast side down in the slow cooker, set it on low for 6 hours and went about my day.
When it was done, I took it out to cool, peeled off the skin, and pulled the meat from the bone and shredded it with fingers. Perfect for on top of salads, in stir fries, scrambled in eggs, fried in rice, or in enchiladas!
Chicken, Black Bean and Sweet Potato Enchiladas
- 1 cup sweet potato, peeled and cut into a 1/4 inch dice
- 10-12 6 inch corn tortillas
- 1/2 tablespoon canola oil
- 1 medium white onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon all spice
- 1/4 teaspoon sea salt
- freshly ground black pepper, to taste
- 2 1/2 cups slow cooked chicken, shredded
- 1 can black beans, rinsed and drained
- juice of 1 lime
- ~2 1/2 cups (20 ounces) prepared enchilada sauce (make sure you check the ingredients list on your enchiladas sauce!)
- 3/4-1 cup Mexican cheese
- 1/4 cup cilantro, chopped
- Heat enough water in a medium saucepan to boil the sweet potatoes. Once boiling, add sweet potatoes and cook for 5-7 minutes, until fork tender. Drain and set aside.
- Preheat oven to 400 degrees. Place tortillas in 8×12 baking dish and cover with aluminum foil. Place in oven to warm for 5-10 minutes while preparing the filling.
- Heat oil in a large skillet over medium heat. Add onion, chili powder, cumin, all spice, sea salt, and black pepper and saute for 2-3 minutes, until onion is soft. Increase heat to medium high. Add sweet potatoes and black beans and saute for 4 minutes. Add chicken and saute 2 more minutes. Remove from heat and stir in lime juice.
- Remove tortillas from oven, place on a plate, and cover with a towel to keep warm.
- Pour enough enchilada sauce in the 8×12 baking dish to evenly cover the bottom (about 3/4 cup). Working one by one, place a heaping 1/4 cup of the chicken, sweet potato, and black bean mixture inside a tortilla, roll up, and place seem side down in baking dish.
- Pour remaining enchilada sauce on top, using however much is needed to cover. Cover baking dish with aluminum foil and bake for 15 minutes. Remove from oven, top with cheese, and bake uncovered for 7 more minutes until cheese is nice and bubbly.
- Top with cilantro and serve.
Served with a side salad with tomato, white onion, and cumin vinaigrette.
A little extra work, but perfect for a Sunday dinner and it is nice to know all of the ingredients. Next time I want to try and make my own enchilada sauce as well. These definitely satisfied my craving for chicken enchiladas and then some, because of the added sweet potatoes and black beans. And I have plenty of leftovers for lunches this week. Chicken enchiladas are hands down my favorite dish. If I was stranded on an island for the rest of my life with the choice of one meal, I would definitely request enchiladas. I believe this stems the nostalgia of eating the enchiladas at the Rio Grande in Boulder since I was a little girl.
What is your favorite food? When you crave a particular food or dish, do you give in? Do you make it at home or go out for it?