Enchiladas are a traditional Mexican dish with a long history dating back to pre-Hispanic times. Originally, indigenous people used corn tortillas filled with chilies and other herbs to feed themselves. Over time, the recipe evolved and spread to different regions of Mexico and other Latin American countries, adapting to local ingredients and cultural preferences.
In Mexico, enchiladas can be found in various variants, from the famous green or red enchiladas to Swiss enchiladas. In other Latin American countries, the dish takes on slightly different names and forms: in Guatemala, they are simply known as "enrollados," in El Salvador, they prepare enchiladas that are more like a tostada, and in Nicaragua, they are called "stuffed pupusas" in some regions, although they are a different dish. However, the version with chicken and black beans is very popular for its combination of flavors and textures, offering an ideal balance between proteins and vegetables.
The versatility of enchiladas has allowed for the incorporation of ingredients such as bacon and Monterey Jack cheese, common in Tex-Mex cuisine, a mix that gives a special touch to this recipe, full of tradition and flavor.
How to prepare Chicken and Black Bean Enchiladas
To begin, cut the chicken into julienne strips, making sure the strips are thin for better cooking and texture.
Sauté the bacon in a skillet until crispy and reserve 2 tablespoons of the rendered fat for the following preparations.
In the reserved fat, sauté the chicken along with the garlic cloves until the chicken turns opaque and is fully cooked.
Add 1/2 cup of spicy sauce, the black beans, the chopped red bell pepper, a pinch of cumin, and salt to taste.
Let it simmer for 7 to 8 minutes, until the mixture thickens and the flavors are fully integrated.
Incorporate the chopped green onions and the crumbled bacon to add more flavor and texture to the mixture.
Place about 1/4 cup of the chicken and bean mixture onto each flour tortilla, add a tablespoon of Monterey Jack cheese.
Carefully roll each tortilla and place them on a baking tray, making sure they are snug so they don't open.
Cover the enchiladas with the remaining cup of spicy sauce, distributing it evenly.
Bake at 350°F (175°C) for 15 minutes so the flavors blend and the tortillas heat through.
Finally, sprinkle the remaining cheese over the enchiladas and bake for 3 more minutes until the cheese melts and is lightly browned.
