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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken in thin strips that are quite small, bite size! | 2. Combine with chili oil and tequila in a quart size ziploc and marinate in the refrigerator. | 3. While it's marinating, measure out the five spices and stir them together in a small dish. | 4. Put a skillet on your stove's high setting and add the chicken; sprinkle half the spice mix over the top and cook for five minutes total - flipping the chicken and shaking the rest of the spices on top halfway through. | 5. Remove pan from the heat and turn the heat down to low; move the chicken from the pan to a bowl. | 6. Return the pan to the heat; add the 1 T olive oil and scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce. | 7. Add the can of condensed chicken soup and stir together until heated. | 8. Add the black beans and chicken to the sauce in the pan; stir until heated and thoroughly mixed. | 9. Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick. | 10. Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends and rolling very tightly; place seam side down in the pan. | 11. Sprinkle the cheese over the top and cover with foil (note that to make this like the restaurant you would literally need to use a whole pound of cheese); place in the refrigerator until you're ready to cook. | 12. Bake at 375 degrees covered for 15 minutes, then remove the foil and bake another 5-7 minutes. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 3/4		boneless skinless hand-trimmed	1365.3147	0.0	165.5047	73.4254
chili oil	3	tablespoons	used roasted	201.7333	0.0	44.88	1.1333
tequila	1	tablespoon		9.6757	0.9940000000000001	0.0264	0.0088
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
blackening seasoning	2	tablespoons	used	201.7333	0.0	44.88	1.1333
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312
cream chicken soup	1	can	low-fat condensed used	204.4978	27.7373	6.6927	7.5106
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
non cooking spray	3	g	fat	201.7333	0.0	44.88	1.1333
flour tortilla	8			-	-	-	-
monterey jack cheese	8	ounces	shredded	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.