Chicken & Goat Cheese Enchiladas with Black Bean Sauce

Taco Place – Delicious recipes


– 2 chopped jalapeno chilies
– 1/2 chopped purple onion
– 2 cloves chopped garlic
– 4 ounces goat cheese, crumbled
– 8 corn tortillas, softened
– 1 tablespoon chili powder
– 1/2 pound boneless skinless chicken breast, cut in small chunks
– 6 cups chicken stock
– 1/2 teaspoon cumin
– 1/2 teaspoon oregano
– 2 tablespoons dry sherry
– 1/2 teaspoon garlic powder
– 1 lime, juiced
– 2 teaspoons oil
– 2 tablespoons orange zest
– 1/2 purple onion, chopped
– 1 cup dried black beans
– 1/4 cup chopped cilantro
– 1 chopped tomato
– 1 small can diced tomatoes drained


Soak the beans overnight in 4 cups of the broth. Transfer to a saucepan, bring to a boil, reduce the heat, and simmer for 1 1/2 hours. Saute the 1/2 cup onion, garlic, and jalapeno in the 1 teaspoon oil and add to the beans.Continue to simmer, adding more broth if necessary. When the beans are done, remove and drain off some of the liquid (reserve). Place the beans and the remaining liquid, sherry, lime juice, and zest in a blender or food processor and puree until smooth. Add some of the reserved liquid from the beans if necessary to make “sauce like” consistency. Combine the chile powder, garlic powder, cumin, and oregano and toss the chicken in the mixture to coat. Saute the second 1/2 cup onion in 1 tsp. oil in a skillet.

Add the chicken and saute until chicken is done. Add the tomato and cook for two minutes. Place some of the chicken mixture on 2 softened tortillas on a plate. Sprinkle some cheese and cilantro over the chicken and roll. Do the same with the remaining tortillas. Pour enough of the sauce over the top to thoroughly cover enchiladas and heat in a 350F oven for 10 minutes to melt the cheese. Garnish with additional cilantro and a dollop of sour cream.

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