We’ve demonstrated this recipe at Cheesecrafters and at Kitchen Therapy. This is a great way to use leftover roasted chicken!
When we prepared this recipe we used chicken from Central Park Farms, feta from Golden Ears Cheesecrafters, oregano from Glorious Organics, black beans from Eat Grain, and cilantro from Back Yard Farms
Chicken and black bean enchiladas with feta cheese and an avocado crème
(serves 4-6)
1 recipe filling
1 recipe enchilada sauce
150 gram feta cheese
12 mini tortillas
For filling:
454 gr. Cooked black beans
454 gr. Cooked chickens
250 grams diced tomato
125 ml enchilada sauce
- Combine all ingredients
For sauce:
¼ cup avocado oil
2 onions chopped
2 garlic cloves, chopped
1.75 litres tomato sauce
1 T red wine vinegar
2 tsp salt
2 tsp cumin
¼ tsp pepper
1 bunch cilantro
¼ cup fresh oregano
- Heat avocado oil in pan, add onions and garlic; sauté till soft
- Add tomato sauce, salt, cumin, pepper and simmer 10-12 minutes
- Add fresh herbs and vinegar; puree till smooth
To finish
-place tortillas on counter and divide mixture among them; roll up
-Place some of the sauce in the bottom of an oven proof dish; top with rolled up tortillas.
– spread remaing sauce over, then sprinkle with grated feta cheese. Bake in 350 oven, 25-30 minutes or till heated through and cheese melted. Serve with avocado crème
Avocado crème
1 cup sour cream
1 ripe avocado, skinned and pitted
1 chipotle pepper
Juice of ½ lemon
1 tsp ground cumin
1 tsp minced garlic
Salt and pepper
-Place ingredients in food processor and process till smooth