Next to tamales enchiladas are one of the most popular Mexican foods, whether beef, chicken, or some combination. Fortunately they are easy to make and this recipe uses Hatch canned enchilada sauce, one of the best canned available making it even easier. Hatch is synonymous with chilies next best thing to fresh made sauce, which will come in a future recipe. Safeway on Litchfield and Waddell carries the Hatch brand, and while there pick up a can of Hatch chopped tomatoes and Jalapenos (substitute mild Rotel from the canned vegetable aisle if preparing this for little girls). This makes a nice addition to the black beans. In the name of time saving canned black beans are used, though dry beans prepped as per the instructions on the package are preferable. Both the Fry’s and the Safeway on Waddell carry the beans, whether Goya brand or some other. Both also carry the dried beans. One should stock several varieties of dry beans in the pantry – lots of protein for the price.
These enchiladas are prepared casserole style, ergo one will need a small square 9” casserole dish or foil pan. The glass casserole is a bit better as any leftovers can be kept in the glass dish and reheated in the microwave. Stick the foil pan in the microwave and all hell will break loose. While the fireworks are fun to watch it is rather hard on the oven.
For the beans:
1 15oz can black beans
1 Small red onion diced
1 15oz can Rotel or Hatch Jalapenos and tomatoes
1 Tsp Cumin
1 Clove garlic chopped
1Tbs Canola or cooking oil
1 shot of whiskey (optional
Water to cover beans
Place oil in bottom of 6qt sauce pan and heat on medium. When oil is hot, add garlic and onions and sauté until onions are translucent. Add the Rotel or Hatch jalapenos and tomatoes as well as the shot of whisky – the alcohol unlocks some wonderful things in the tomato and the whisky adds a nice flavor, but the booze isn’t totally necessary, so if part of the Ladies temperance movement, don’t add it. Rinse the beans in a colander and add them to the pot, then cover with water – about an inch above the beans should do. This is going to be cooked down until the water is about gone – keep a sharp eye on it so the beans don’t burn and take the mansion with them. This bean mixture is going to serve as the filling for the enchiladas.
For the enchiladas
Filling above, about 2-3 TBS per enchilada
6 Small corn or flour tortillas
1 cup Grated Queso Fresco or cheddar
1Tbs cooking oil
15oz can Enchilada sauce
Place frying pan on medium heat, add oil, and drop in one tortilla when oil is hot. Flip[ tortilla when brown spots appear on surface. Pull tortilla when heated, drop in another, meanwhile take the hot tortilla, paint with enchilada sauce and place a couple of tablespoons of bean filling in the middle of the tortilla. Don’t’ over fill!! Sprinkle some of the cheese over the top and roll tortilla. Place a little sauce in the bottom of a 9” square casserole and place filled tortilla in the dish. Repeat this for each tortilla until the casserole is full; they should be packed in tightly.
Pour remaining enchilada sauce over the top, sprinkle with the rest of the cheese and place in a 350 degree oven for 15 -20 minutes or until cheese is bubbly and browned.
Serves 2 -4