Chicken and Goat Cheese Enchiladas with Black Bean Sauce

Ingredients:

2 chopped jalapeno chiles
1/2 chopped purple onion
2 cloves chopped garlic
4 oz. goat cheese, crumbled
8 corn tortillas, softened
1 Tbsp. chili powder
1/2 pound boneless skinless chicken breast, cut in small chunks
4-6 cups chicken stock
1/2 tsp. cumin
1/2 tsp. oregano
2 Tbsp. dry sherry
1/2 tsp. garlic powder
1 lime, juiced
2 tsp. oil
2 Tbsp. orange zest
1/2 purple onion, chopped
1 cup dried black beans
1/4 cup chopped cilantro
1 chopped tomato, or 1 small can diced tomatoes drained

Instructions:

Soak the beans overnight in 4 cups of the broth. Transfer the beans to a saucepan and bring to a boil. Reduce the heat, and simmer for 1-1/2 hours. Saute the 1/2 cup of onion, garlic and jalapeno in the 1 tsp. of oil and add to the beans. Continue to simmer the beans, adding more broth if necessary. When the beans are done, remove the saucepan 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 a “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. of oil in a skillet. Add the chicken and sautee until the chicken is done. Add the tomato and cook for 2 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 the enchiladas and heat in a 350F oven for 10 minutes to melt the cheese. Garnish with additional cilantro and a dollop of sour cream.

Recipe from www.mardiweb.com.