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Spicy Chipotle Chicken and Black Bean Enchiladas with Spicy Mango Salsa
Created by: Howcan Team
Ingredients
- 1 pound of cooked shredded chicken
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 cup of diced onion
- 2 cloves of minced garlic
- 1 can (7 ounces) of chipotle peppers in adobo sauce, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 12 corn tortillas
- 2 cups of shredded Mexican blend cheese
- 1 ripe mango, peeled and diced
- 1/2 cup of diced red bell pepper
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced red onion
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons of lime juice
- 1 tablespoon of honey
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together 1 pound of cooked shredded chicken, 1 can of black beans, 1 cup of diced onion, 2 cloves of minced garlic, minced chipotle peppers, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Spoon the chicken and black bean mixture onto each corn tortilla, roll them up, and place them seam-side down in a greased 9x13 inch baking dish.
- Sprinkle 2 cups of shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- While the enchiladas are baking, prepare the spicy mango salsa by combining 1 diced ripe mango, 1/2 cup of diced red bell pepper, 1/4 cup of chopped fresh cilantro, 1/4 cup of diced red onion, minced jalapeno pepper, 2 tablespoons of lime juice, 1 tablespoon of honey, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt in a bowl. Mix well.
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes.
- Serve the enchiladas topped with the spicy mango salsa and enjoy!
The history of Spicy Chipotle Chicken and Black Bean Enchiladas with a spicy mango salsa topping is a fusion of Mexican and Caribbean flavors. This dish originated in the southwestern region of the United States, where the bold and smoky flavors of chipotle peppers were combined with the sweetness of mangoes to create a tantalizing salsa topping. Renowned chefs in Texas and New Mexico popularized this dish, infusing it with their own unique twists and techniques. Today, the best versions of this dish can be found in authentic Mexican and Tex-Mex restaurants, where the key lies in perfectly seasoned chipotle chicken and a vibrant mango salsa that adds a refreshing kick to the enchiladas. Whether it's the tender chicken, the hearty black beans, or the fiery chipotle, each element plays a crucial role in creating a harmonious flavor profile. For those looking to experiment, a famous alternative method involves grilling the chicken and mangoes to impart a smoky charred flavor to the dish.
60 min
6
450 calories
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