This is probably one of my all time favorite meals, especially along-side Spanish rice. I love it because it’s so full of flavor, but so easy on the wallet.
To get started, let’s look at our ingredients:
- 2 Chicken quartered legs
- Season your chicken, then bake in the oven for 1 hour at 350 degree. Let cool, then de-bone.
- I almost always go with quartered chicken legs because they can be found as cheap as 49 cents /lb at local grocery stores.
- Cup of black beans
- To cut costs, buy dry beans and soak them overnight. Black beans are the quickest and easiest beans to cook. Simmer them on medium heat for 1 hour or until tender.
- Canned or bottled green Chile salsa (optional, if you like a nice extra kick, I recommend this.)
- Can of green Chile enchilada sauce (white sauce)
- I like to buy mine from Target because it’s self price is only 1.09! It often goes on sale for cheaper as well.
- Mexican blend cheese, or any cheese of your choice.
- Corn tortillas.
- I can purchase a pack of 50 tortillas for about 1.50.
- If you don’t like corn tortillas, flour tortillas works just as well, but it can be a bit more costly. Because the cost of tortillas is so cheap, I like to double layer mine. It keeps them from falling apart as well.
- After your chicken is cooked and shredded, and you’ve got your black beans all ready, set your oven to 325 degrees. While the oven preheats, start making your enchiladas.
- Go ahead and add your chicken, black beans, salsa, and a little bit of cheese to your corn tortillas and roll it as tightly as you can. Repeat as many times as you want, or until you fill your pan. Any rectangular baking dish works fine, or even a brownie pan.
- Any remaining salsa, go ahead and pour on top of your enchiladas.
- Next, pour the enchilada sauce evenly over all of your enchiladas.
- Sprinkle as much cheese as desired over the enchiladas.
- Bake in the oven for 15 minutes at 325 degrees. Keep in mind that everything is already cooked – what we really want is for everything to mold together and the cheese to get nice and bubbly. Check the enchiladas after 10 minutes. If it’s just starting to brown over, it’s ready!