1 ½ pounds skinless, boneless chicken breast halves
1 (10 oz) can enchilada sauce
1 (4 oz) can diced green chile peppers, undrained
½ cup Chopped onion (one medium)
1 tbs Dried oregano, crushed
5 Garlic cloves, minced
½ tsp Cayenne pepper
1 (15oz) can black beans, rinsed and drained
1 cup Shredded Mexican style four-cheese blend
½ cup Sliced green onions (4)
10 (8 inch) flour tortillas
1 recipe Chile enchilada sauce (recipe follows)
In a 3-4 quart slow cooker, combine chicken, enchilada sauce, green chile peppers, onion, oregano, garlic and cayenne pepper. Cover and cook on low heat setting for 4-6 hours or on high heat setting for 2-3 hours.
Remove chicken from cooker, reserving cooking liquid. When chicken is cool enough to handle, use two forks to pull chicken apart into shreds. Place shredded chicken in a bowl. Stir in enough of the reserved cooking liquid to moisten (about 1 ¼ cups). Stir in beans, ½ cup cheese and the green onions.
Grease a 3-quart rectangular baking dish and set aside. Spoon about 1/3 cup of the chicken mixture onto each tortilla near an edge and then roll up. Place filled tortillas, seam side down, in the prepared backing dish. (You can cover with plastic wrap and then with foil, and freeze for up to one month if desired.)
Pour 1 recipe of chile enchilada Sauce over enchiladas. Cover with foil. Bake for 1 ¼ to 1 ½ hours. Sprinkle with ½ cup cheese and bake uncovered an additional five minutes.
Top with salsa, diced tomatoes, lettuce or toppings of your choice - and serve.
INGREDIENTS: Chile Enchilada Sauce
2 (10oz) cans enchilada sauce
1 (4oz) can diced green chile peppers, undrained
1/4 cup vegetable broth, chicken broth or water
Mix all three ingredients in medium bowl. cover and set aside until ready for use.
Serving size: 1 enchilada
Total fat: 11g
Saturated fat: 4g
4366 Old Shell Road
Mobile, AL 36608
ABOUT THE GUEST:
Subsequent to careers in the legal field and insurance adjusting, Kelly Haughton wanted to pursue something different and exciting; something especially for herself. She says she wanted a challenge and wanted to live each day doing something she loved to do and something she was particularly good at.
Kelly purchased Chat-A-Way Café in March, 2010 knowing her true desire was to be in the kitchen. "The kitchen is where I am comfortable. When you are doing something you love to do, everything else seems to fall into place," she explains.
Although it took several months to get past knowing what the inventory should be, studying food costs, breaking down the menu, learning what customers want and presentation of the menu items, Kelly says she is now where she intended to be when she bought the Café - in the kitchen doing the cooking.
Kelly says she has a great staff and that makes it a great place to have lunch.
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