Whenever I make enchiladas I try to make some with shredded chicken so that my husband isn’t forced to eat vegetarian 100% of the time. I like the spicy black beans and pinto beans (yay for protein!) countering the sweet bursts of corn. Leftovers work well for tacos / fajitas. This recipe serves 8-10 people.
Black Bean Kale and Corn Filling (makes 18 small enchiladas)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 serrano pepper, minced (**only for really spicy filling!)
- 1/2 tsp salt (to taste)
- 1 tablespoon cumin
- 1/2 teaspoon ground black pepper
- 1/4 tsp cinnamon
- 1 tsp ground cayenne pepper
- 8 oz frozen corn
- 1 30 oz can black beans (I often will add some pinto beans for a smoother texture and creamy flavor)
- 1 small bunch kale, de-stemmed
- 1/4 cup cilantro, chopped (or to taste)
Heat oil and add onions, garlic, pepper, and salt. Cook until onions become slightly translucent. Approximately 3-5 min.
Add cumin, black pepper, cinnamon and cayenne pepper and stir to coat the onions.
Add beans and cook until softened and they ‘mash’ easily with the back of your spoon. When using black beans and pinto beans, add pinto beans after black beans have become soft.
Add corn and cook until defrosted.
Add kale and cook until wilted and the vegetables start to become well-mixed.
Add cilantro to taste.
Enchilada Sauce (enough for 18-24 enchiladas depending on how saucy you like them)
I always use store-bought enchilada sauce and blend it with a can of cream of mushroom soup to add some creaminess and some diced green chilis (learned from my sister-in-law). I let it simmer on the stove while making the other fillings and pre-heating the oven (325 F).
- 1 28 oz can Old El Paso Enchilada Sauce (Mild or Medium)
- 1 can cream of mushroom soup (10.75 oz – I use Campbell’s)
- 1 can Ortega diced green chilies (4 oz)
Mix enchilada sauce, cream of mushroom soup, and diced green chilies in blender.
Simmer on stove for 20 min to combine flavors.
Corn Salsa (My Aunt’s Recipe)
- 8 oz frozen corn
- 1 shallot or 1/4 small Vidalia onion
- 1 lime, juiced
- 1 tsp olive oil
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced
- salt and black pepper to taste
Microwave the corn in a glass dish until slightly dehydrated, drain extra water.
Let corn cool for 8-10 min. Mix together with remaining ingredients.
Remaining Ingredients for Enchiladas
- Tortillas (Corn/Flour) – 8-10 of each
- Shredded Cheese
- Extras: Guacamole, Sour Cream / Greek Yogurt, Green Onions, Black Olives, etc.
Pre-heat oven to 325 F.
I use 9 x 13 glass baking dishes which I lightly grease with some olive oil and then ladle enough enchilada sauce to cover the bottom of the pan. I pick the dish up and let the sauce travel to the edges to make sure it has a chance to get into the nooks and crannies of the enchiladas.
Tortillas in Texas are very fresh and we usually make a combination of corn and flour enchiladas since our friends are evenly split on what kind they prefer. Warm the tortillas on a pan (both sides) so they don’t tear while handling them and then place approximately a 1/3 cup of the filling in the middle, add some shredded cheese, roll them up and place them seam-side down on the prepared glass baking dish.
Continue doing this, until all tortillas are finished. Pour remaining sauce over top. Cover with foil and bake 30 minutes. Let them sit 5-8 minutes before serving. I serve them with a dollop of plain greek yogurt, corn salsa, hot salsa for an added kick and a dollop of guacamole.