Most chicken enchilada recipes require you to have pre-cooked chicken. With Suvie you can pump up the flavor of the enchilada sauce by slow cooking the juicy chicken thighs with the sauce while you’re at work, then come home to perfectly tender chicken that’s ready to be shredded and mixed in with shredded cheese and sauce. Then simply roll up the fillings with the flour tortillas, cover with more of the enchilada sauce and cheese and you’ve got super flavorful, fresh, homemade enchiladas. We like our enchiladas a little on the spicy side, which is why we opted for 2 chipotle peppers in adobo sauce. The chipotles have a subtle smoky flavor and pack some heat so if you like your enchiladas a little milder feel free to tone it down to one chipotle, or substitute a teaspoon of smoked paprika to mimic the smokiness.
Chicken Enchiladas with Black Beans and Rice
- 1.5 lb boneless skinless chicken thighs
- 1 small yellow onion
- 2 cloves garlic
- 2 chipotles in adobo, plus 1 tbsp sauce
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 14.5 oz can tomato sauce
- ½ cup long white grain rice
- 15.5 oz can black beans
- 1 Sazon seasoning packet
- 8 small flour tortillas
- 2 cups shredded cheese (cheddar or Monterey jack)
- Salt and pepper
Peel and mince the onion and garlic. Finely chop the chipotle peppers (note: if you want to keep the heat level low you will only need 1 chipotle pepper). Combine onions, garlic, and chipotle in a Suvie pan with 1 tbsp vegetable oil, cumin, paprika, coriander, salt and pepper to taste.
Broil for 10 minutes until the onion is softened and fragrant.
Add 1 cup tomato sauce and 1 tbsp adobo sauce from the chipotle peppers.
Stir to combine. Add the chicken thighs being sure to coat in the sauce.
Season generously with salt and pepper. Place in the upper right cooking zone of your Suvie.
Drain and rinse 1 can of black beans. Combine in a Suvie pan with the remaining tomato sauce (about ⅓ cup), 1 packet of Sazon seasoning, and ¼ cup of water.
Place in the upper left cooking zone.
Add the long grain white rice to the starch pan and season with 2 tsp salt. Place in the lower right cooking zone.
Wrap the flour tortillas in aluminum foil. Place in the lower left zone.
Fill the reservoir and enter the Slow Cook settings on your Suvie. Set to cook now or schedule.
Slow Cook Settings
HIGH, 3 hours
Starch: 22 minutes
After the cook is complete remove the black beans and rice.
Stir together, season to taste with salt and pepper, and cover to keep warm.
Remove the chicken thighs from Suvie, and pour the sauce into a bowl or large measuring cup (there should be about 2 cups of sauce).
Use two forks to shred the chicken thighs into bite-size pieces.
Add chicken to a large bowl and combine with 1 cup shredded cheese, and ½ cup of the reserved sauce, stir to combine and season to taste with salt and pepper.
Remove the flour tortillas from Suvie. Divide ½ cup of the reserved enchilada sauce between two Suvie pans. Spoon a scant ¼ cup of the chicken into each flour tortilla, roll, and place seam-side down in the pans.
You should be able to fit 4 filled tortillas in each pan.
Cover the tortillas with the remaining enchilada sauce and sprinkle evenly with the remaining shredded cheese.
Broil for 7-10 minutes until the cheese is browned and crispy.
Serve with the black beans and rice. Enjoy!
The pairing of chicken, Mexican spices, gooey cheese, and tomato-based sauce make this an easy meal to pair. Both white and red wines will pair with this dish so pick your favorite and enjoy. If you still need a recommendation try an oak-aged Chardonnay, a good quality Rosé , or a Merlot.