Chicken and Black Bean Enchiladas with Roasted Tomatillo Salsa

These fantastic Enchiladas are a comfort food staple for my family.  They are simple, delicious and very adaptable to additional add ins.  IF there are leftovers they are great the next day too.

 

6 Boneless Chicken Breast 2-3lbs

16 flour tortillas

10 tomatillos halved

3 med onions skinned and quartered

4 jalapenos halved and seeded

10 cloves garlic

1/2 bunch cilantro chopped

2 tbsp. olive oil

3 cups grated jack cheese or Mexican cheese blend

3 tbsp. cumin

1 16oz Package Sour Cream

1 28oz can black beans drained and rinsed

1-Quart Chicken Stock

Salt and Pepper to taste

In a large stockpot bring chicken stock mixed with 2 tbsp cumin and 3tbsp salt to boil.  Reduce heat to simmer and cook chicken breasts in liquid until chicken comes apart with gentle pressure, about 45min.  Heat oven to 350 degrees.  Arrange Tomatillos, Onion, Jalapenos and Garlic on a baking sheet.  Drizzle olive oil on vegetables and toss to coat.  Sprinkle with salt and pepper and roast vegetables in oven until brown in some spots about 45 min.  Remove from oven and let cool slightly.  Blend roasted vegetables with the remaining 1tbs cumin in a blender till smooth, add salt to taste. (Note, add Jalapenos one at a time until you attain desired heat)  When chicken is done, remove from the cooking liquid and shred.  In a large bowl mix shredded chicken with sour cream, cilantro, black beans, 1tbs cumin and 1 1/2 cups of cheese.  In a large baking dish add one-cup tomatillo salsa to the bottom of the dish and spread evenly.  Put 1/2 cup chicken filling onto the bottom third of a tortilla.  Roll the tortilla and place into the baking dish, repeat until the dish is full and chicken filling is used up.  Pour remaining tomatillo salsa evenly over the top of the enchiladas in the baking dish.  Sprinkle the remaining cheese over top of the entire dish.  Bake covered with foil @350 degrees for 45 min.  Remove foil and cook another 10 min until cheese just started to brown.

Arrange vegetables on a baking sheet, toss with oil, sprinkle with salt and roast

Remove chicken breast from seasoned salted stock, let cool and shred

Mix filling and put 1/2 cup into each tortilla and roll

Arrange filled tortillas in a large baking dish and cover with Tomatillo salsa.  (make sure to spread on the bottom of pan first)

Top with cheese and bake