Hearty Fall Enchiladas

I know I should be thinking about turkey right now but I cannot stop thinking about Mexican food. My husband and I went to an anniversary lunch a few weeks ago to Mas Cantina in West Chester. We ate our hearts out and enjoyed every minute of our time there. Ever since our lunch, I have been obsessing over making homemade enchiladas. 

On Saturday, I finally bought a dining room table from in Broomall to complete my dining room. I was so excited to finally have an eat-in dining room that I decided to have Sunday dinner this week. This decision benefited in 2 ways:

1) My mom was able to not worry about Sunday dinner the weekend before Thanksgiving.

2) I was FINALLY able to make the enchiladas I have been dreaming about for weeks.

So Saturday night I went to and purchased all the accouterments I needed to complete this task. I cooked and cleaned all day Sunday. In the end, it was more than worth it. As I write this, everyone here in my house is full and happy as I am currently nursing my bad back after a full day of cooking. I could not be more content. 

Hearty Fall Enchiladas

12 large tortillas

1 package of shredded cheddar cheese

2-4 lbs of boneless skinless chicken breast

1 can of black beans

2 small cans of green chillies

2 cups of rice

1 jar of red salsa

1 bottle of salsa verde

2 cans of enchilada sauce

1 container of chicken stock

2 tsp chili powder

2 tsp of cumin

1) Fill half a stock pot with water and half a container of chicken stock, bring to a pre-boil (poach temperature, water starts to bubble lightly) and place chicken in water for 20-25 minutes add cumin and chili powder.

2) Pre-heat the oven to 350.

3) When chicken is ready cover the bottom of a rectangular baking dish with 1/3 of a can of enchilada sauce.

4) Fill tortilla shells with chicken, rice, salsa verde, red salsa, chilis, and black beans.

5) Wrap tortillas tightly into a burrito and place in baking dish.

6) Once the baking dish is full of burritos, drench the dish with the remainder of the enchilada sauce.

7) Cover all the enchiladas with 1 package of cheddar cheese.

8) Cover with tin foil and bake for 30 minutes

9) Take the tin foil off the dish of enchiladas and bake for 15 more minutes until the cheese is roasted.

Enjoy with some Chilean wine with the family!

I hope you try my recipe.  Until next time... Cin Cin!