CINCO de MAYO IS HERE SO CHICKEN ENCHILADA ENJOY DAN:

CHICKEN ENCHILADA FOR THE CINCO de MAYO PARTY by CHEF DAN:

Serves 8

ROASTED TOMATILLO CHILE SALSA:

1 pound tomatillos, husked

1 onion, sliced

4 garlic cloves

2 jalapenos

2-teaspoon (EACH) ground cumin, chili powder and paprika

1/2-cup cilantro leaves, chopped

3 tablespoon lime juice

1 (4 Oz) can whole roasted green chilies

4 each chipotle chilies, seeded

A splash of salt

ENCHILADAS:

2 tablespoons grape-seed oil

2 shallots, diced

3 garlic cloves, minced

2 teaspoon (EACH) ground cumin, chili, and paprika

4 skinless, boneless, chicken breast

2 cups spicy black beans, recipe follows

1 (14.5 Oz) can fire roasted tomatoes

2 tablespoons all-purpose flour

2 cups sour cream

10 corn tortillas

1/2-pound shredded Mexican-style cheese blend

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)

For The Salsa

1.   On a baking sheet, roast tomatillos, onion, garlic, and jalapenos. Drizzle with oil and bake 20 minutes.

2.   Transfer to food processor; add all remaining ingredients, pulse mixture until well combined but still chunky.

Enchiladas:

1.   Heat oil over medium-heat in a skillet, and when oil is sizzling.

2.   Coat chicken with cumin, chili powder and paprika.

3.   Cook 4 minutes on each side, remove from heat and keep warm.

4.   When cool pull chicken breast apart by hand into shredded strips.

5.   Add shallots, garlic to the skillet and sauté for 4-5 minutes.

6.   Add shredded chicken, roasted tomatoes, add half the roasted tomatillo salsa, black beans, cream cheese some cilantro, and dust with all-purpose flour to help set, season with salt & pepper.

7.   Increase heat to medium-high and cook for 10-12 minutes.

(REDUCE OVEN TEMPERATURE TO 350 DEGREES)

8.   Coat the bottom of a casserole dish with 1/2-cup tomatillo sauce.

9.   In a shallow bowl, add remaining tomatillo sauce.

10.        Place 4 corn tortillas flat on the bottom of the casserole dish.

11.        Put a scoop of the shredded chicken-enchilada mix on top of the layer of tortillas, followed by some shredded cheese.

12.        Keep doing the layers until the enchilada sauce is gone, 4-5 layers.

13.        Top with remaining sauce

14.        In a pre-heated oven bake uncovered for 30 minutes.

15.        Garnish with cilantro leave, scallions, sour cream, chopped tomatoes, chopped avocados, and sliced olives.

SPICY BLACK BEANS:

2 cups dried black beans, soaked overnight

2 tablespoon olive oil

1/2-onion, diced

2 jalapeno pepper, seeded and chopped

2 garlic cloves, chopped

1 teaspoon green chili powder

Salt and pepper to taste

Directions

1.   Drain beans

2.   In a pot add oil over medium-high heat; add onion, jalapeno pepper, garlic, green chili powder, and sauté for 5 minutes.

3.   Add beans and cover with 1-inch of water

4.   Bring to a boil and then reduce heat, and simmer for 1-1/2-hours.

5.   Add more liquid if needed.

ENJOY DAN:                   BON-APPETITE!!