Description
Perfect for a weeknight meal, these enchiladas are topping with a creamy green chile sauce and a refreshing pomegranate salsa!
Ingredients
- FOR THE ENCHILADAS:
- ¼ cups Unsalted Butter
- ¼ cups All-purpose Flour
- 12 ounces, fluid Beer (I Used An IPA)
- 1 cup Green Chile Sauce (I Used A Local Store Brand)
- 1 cup Sour Cream
- ½ cups Cream Cheese, Softened To Room Temperature
- 1 teaspoon Garlic Powder
- Salt And Black Pepper
- 8 Flour Tortillas (more As Needed), Warmed Through
- 16 ounces, weight Fully-cooked Chicken Breast, Shredded Or Chopped Small
- 16 ounces, weight Monterey Jack Or Sharp White Cheddar Cheese, Grated
- 1 cup Canned Black Beans, Drained And Rinsed
- 1 Large Avocado, Peeled, Pitted And Diced
- 2 Tablespoons Chopped Cilantro, Garnish
- FOR THE POMEGRANATE SALSA
- 1 cup Pomegranate Arils
- ¼ cups Red Onion, Diced
- 2 Tablespoons Chopped Cilantro
- 1 Jalapeno, Stem And Seeds Removed (if Desired), Minced
- 1 teaspoon Lime Juice
- ½ teaspoons Granulated Sugar
- Salt To Taste
Preparation
Preheat your oven to 400 F and spray a large baking dish with a non-stick spray. I used a large oval baker but a 9×13 should also work. Set aside.
In a heavy-bottom saucepan, add the butter and melt over medium heat. Whisk in the flour and cook until it turns a golden brown color. Very slowly, pour in the beer. Be careful, as beer is known to bubble over as it heats. Continue to whisk for 2-3 minutes and then whisk in the green chile. Bring to a low boil and reduce the heat to a simmer, continuing to whisk until the sauce has thickened substantially, about 10 minutes. With the heat still set on low, stir in the sour cream, cream cheese, garlic powder and a dash of salt and pepper. Stir until smooth and creamy. Adjust seasoning to taste and remove from heat. Set aside.
Assemble your enchiladas. Start by placing a warm tortilla on a flat surface. Add a couple tablespoons of chicken, a couple tablespoons of cheese, and a tablespoon of black beans down the center of the tortilla. Tightly roll the enchilada and place, seam side down, into the prepared baking dish. Repeat this step for the rest of the tortillas, making sure you have about 1/2 cup of cheese left over for topping later on.
Top the enchiladas with the sour cream green chile sauce and the remaining shredded cheese.
Bake the enchiladas for 20-25 minutes or until melted, bubbly and slightly brown. Remove from heat and let them stand for 2-3 minutes.
While your enchiladas are baking, prepare you salsa. In a small bowl, combine the pomegranate arils, red onion, cilantro, jalapeno, lime juice, sugar and a dash of salt. Mix carefully as to not break up the pomegranate arils. Set aside.
Serve your enchiladas by topping with pomegranate salsa, avocado and cilantro. Enjoy immediately!
Notes:
1. The enchiladas may be made ahead of time and chilled. Just follow all of the steps up until the baking part. Cover tightly and place in the fridge for up to 24 hours. When you go to bake, follow the directions as is, starting with the baking step.
2. An IPA will have a strong bitter flavor. If you would like to tone this down, feel free to use a pale ale or pilsner.
