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Weekend Edition - Bad@ss Enchiladas


So over the weekend (Client name redacted) got tweeted about by the President, and the (state name redacted) governor got in a public spat with the (agency name redacted) over (client name redacted)'s (solution redacted), so last night I was not cooking! 

However, on Saturday I made something brand new, which I am dubbing "Bad@ss Enchiladas." Without further ado...

Take 2-4 chicken breasts and put them in a slow cooker (grease the slow cooker with olive oil), season both sides with cumin, paprika, chili powder, and some garlic (I used minced fresh garlic but garlic powder would work too).

Cook them on high for 6 hours, and when they're done, shred them with a big fork.

When the chicken is close to done, dice 1 zucchini, 1/2 bell pepper, 1/4 onion and sautee in EVOO with those same spices mentioned above. When the veggies are softened, add a can of (rinsed/drained) black beans. Stir.

At the same time, or thereabouts, make the enchilada sauce: 3 TBSP flour, about 1/2 TBSP chili powder, 1 tsp garlic powder, 1 tsp oregano all mixed in a bowl, heat about 3-4 TBSP of EVOO in a pan, whisk in the flour/spices mixture. Then, add 1 can of chipotle chilis in adobo sauce and 2 cups of vegetable broth (or chicken or whatever you have). 

Keep whisking that till it simmers.

Heat your oven to 375

Take a little of the enchilada sauce and spread it on the bottom of your baking dish

The easiest thing is to add the shredded chicken to your veggie/bean mix and stir it up before adding them to the tortillas. 

Because of my and my family's pickiness, I had to juggle things a bit.

Scoop that entire mixture into a tortilla (I used flour, the middle size), roll up the tortilla and put it in the baking dish, seam side down. Repeat (this will make like 8-10 enchiladas). 

Cover them all with your sauce, top with shredded cheese, bake for about 5-7 minutes until the cheese is all melty. BOOM enchiladas!

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