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Chicken & Goat Cheese Enchiladas w/Black Bean Sauce
serves 4

1 cup dried black beans
4 to 6 C chicken stock
1/2 chopped purple onion
2 cloves chopped garlic
2 chopped jalapeno chilies
2 T oil
2 T dry sherry
1 T lime juice
2 t orange zest

1 T ground red chile powder
1 t garlic powder
1/2 t cumin
1/2 t oregano
1 lb. chicken breasts cut into 3/4" pieces
1/2 chopped purple onion
2 T oil
1 chopped tomato
1/2 lb. crumbled goat cheese
1/4 cup chopped cilantro

8 softened corn tortillas

Soak the beans overnight in 4 cups of the broth. Transfer to a
saucepan, bring to a boil, reduce the heat, and simmer for 1 1/2
hours. Saute the onion, garlic, and jalapeno in the oil and add to
the beans. Continue to simmer, adding more broth if necessary. When
the beans are done, remove and drain off some of the liquid. Place
the beans, some of the liquid, sherry, lime juice, and zest in a
blender or food processor and puree until smooth.

Combine the chile, garlic powder, cumin, and oregano and toss the
chicken in the mixture to coat. Saute the onion in the oil in a
skillet. Add the chicken and heat through. Add the tomato and cook
for two minutes.

Place some of the chicken mixture on 2 softened tortillas on a
plate. Sprinkle the cheese and cilantro over the chicken and roll.
Do the same with the remaining tortillas. Pour some of the sauce
over the top and heat in a 350F oven for 10 minutes to melt the

Garnish with additional cilantro and a dollop of sour cream.


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