There were two motivating factors behind making this dish for dinner: a ton of leftover Enchilada Sauce from making Chicken Enchilada Pizza and the fact that I loved the Chicken Enchilada Pizza. I reasoned that if the Chicken Enchilada Pizza tasted so good, regular ‘ole enchiladas would rock as well. I was right.
- 1 recipe Enchilada Sauce
- six drumsticks
- 1 T. plus 1/2 tsp. salt
- 1 T. freshly ground pepper
- 1 T. ground cumin
- 1 bunch fresh cilantro
- 1 15 oz. can black beans
- 1/2 to 1 c. chicken stock or broth
- 10 oz. shredded Oaxaca cheese
- 4 oz. shredded cheddar cheese
- 12 flour tortillas (six or eight inches), warmed
- 2 Serrano peppers, chopped
- 2 cloves garlic, chopped
- 2 T. fresh cilantro, chopped
- Place drumsticks in a medium-sized pot. Add a one tablespoon each of salt, pepper and cumin. Add cilantro. Fill with water until drumsticks are completely covered by a good inch or so. Bring water to a boil and then let simmer for one to two hours, or until meat is falling off the bone.
- Meanwhile, prepare the Enchilada Sauce.
- Once your chicken has cooled completely, remove it from the bone. Leave the chicken in fairly large chunks, if possible.
- Drain and rinse the black beans and in a medium-sized bowl mix with chicken, one cup enchilada sauce, chicken broth or stock, 1/2 tsp. salt, peppers, garlic, chopped cilantro and half the Oaxaca cheese. Divide the mixture evenly among tortillas.
- Roll up tortillas and place seam side down in a 2-quart. shallow baking dish. Pour remaining Enchilada Sauce over filled tortillas. Top with remaining shredded Oaxaca cheese and cheddar cheese.
- Bake at 350 degrees for 55 to 60 minutes or until enchiladas are hot and bubbling. (My mom always says you know something’s done baking when you can smell it.) Top with sour cream, salsa or guacamole, if desired.
You can make the chicken mixture ahead of time and store in the fridge (I did) – just know you will have to add additional minutes to your bake time as it will take longer to get up to temperature. The time listed above is for chicken that has been pre-mixed and refrigerated. If you’re making this dish in one fell swoop you can probably knock about 10 or 15 minutes off your bake time.
Also, I added a half teaspoon of salt in the ingredients list because I felt the dish could have used a bit more salt. I didn’t add any to the chicken mixture and wish that I would have.
Go with your gut. If you are cutting back on salt you can omit it altogether. There’s enough salt in the cheese and the Enchilada Sauce to lend flavor to the dish. If you’re a salt-fiend like me, you’ll want to add that half teaspoon of salt (if not more) to the chicken mixture.
I hate to use this word because it grosses me out, but I can’t think of a different descriptor so I’ll say it anyway. The chicken turned out very moist (probably because I used dark meat chicken) and juicy.
You’ll want to play around with how much chicken stock or broth you add to the mixture. I think I added a touch too much because the dish was ever so slightly watery on the bottom when I carved into it. However, I have a heavy hand when it comes to pouring. This is the result of a fear of dry food. I’ve baked dishes with thick sauces in the past that have ended up a tad on the dry side. Not my favorite!