So I made this great take on chicken enchiladas last night for dinner. I think they were well received and I was able to do some enchilada education. Yes, there are two of them on the plate.

Here is how it breaks down:

2-4 chicken breasts (about 1 breast per person)

3 cups chicken broth

1/4 bag of fajita seasoning (or any Mexican seasoning)

1/4 onion, diced

Poach the chicken. So - boil the broth and add the onion and seasonings. Add the chicken when it’s all boiling. Return to a boil and then simmer for about 10 minutes.

During those ten minutes make two salsas -

Fresh Tomato Salsa:

4 roma tomatoes, diced

1/2 onion, diced

1-2 chipotle peppers, smoked (choose a pepper and amount that suits your heat taste)

1 lime, juiced

Add everything together in a bowl and set aside. Add a tablespoon or two or store bought salsa or tomato cooking base if desired.

Black Bean Salsa:

1/2 of the fresh tomatoe salsa

1 can of black beans, drained and rinsed

Combine together and place on a burner over low. Allow the tomatoes to cook down a bit and the whole mixture to warm up.

Chicken is done! -

Now that the chicken is done put it aside on a cutting board to cool a bit. Chop each breast into 2-3 peices to cool quicker.

While waiting for the chicken to cool make some sauce for the enchiladas -

Enchilada Sauce (note this sauce goes INSIDE the enchiladas):

1/2 cup broth from pot (make sure to get some of the cooked onions)

3-4 tablespoons tomato base

1/4 of the Fresh Salsa

Combine together. This should be slightly thick and able to coat food but not stick on it clumps.

Shred cooled chicken and add shredded chicken in Enchilada Sauce to coat. Mix thoroughly so all the chicken is coated.

Warm up medium size tortillas in the oven or microwave.

Fill each tortilla with coated chicken. Add cheese inside if desired. Roll (do not tuck in ends like a burrito). Place rolled enchiladas seam down in a baking dish. Cover with remaining Fresh Salsa. Sprink cheese on top to cover. Place in oven on broil until cheese is melted.

To serve - serve 2 enchiladas on a plate and add Black Bean Salsa on top.