A delightful twist on the classic enchiladas, featuring tender chicken, flavorful black beans, and a creamy homemade sauce.
Place the chicken breasts in a skillet, add water to cover, and include the onion, peppercorns, garlic, bay leaves, and bouillon cube.
Ensure the water fully covers the chicken for even cooking.
Bring the water to a boil, then reduce the heat and simmer until the chicken is cooked through, about 20 minutes.
Check the chicken's doneness by cutting into the thickest part to ensure it's no longer pink.
Remove the chicken from the skillet and let it cool before shredding.
Use two forks to shred the chicken easily.
In a saucepan, melt the butter over medium heat, then stir in the flour to create a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Add the tomato paste, chili powder, cumin, garlic powder, and adobo seasoning to the roux, stirring to combine.
Stir constantly to prevent the spices from burning.
Gradually whisk in the chicken broth and water, bringing the mixture to a boil, then reduce the heat and simmer until thickened.
Adjust the consistency by adding more water if needed.
Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Cover the tortillas with a damp paper towel to prevent them from drying out.
Fill each tortilla with shredded chicken, black beans, cheese, and cilantro, then roll tightly.
Don't overfill the tortillas to avoid tearing.
Spread a layer of sauce in the bottom of a baking dish, place the rolled enchiladas seam-side down, and top with the remaining sauce and cheese.
Ensure the enchiladas are snugly packed to prevent unrolling.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving to set the filling.
Serve the enchiladas hot, garnished with extra cilantro if desired.
Pair with a side of guacamole or sour cream for added flavor.
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