Preheat oven to 400°F (200°C). Toss the quartered onion, red bell pepper, and unpeeled garlic cloves with 1 tbsp olive oil. Roast for 20-25 minutes, or until vegetables are tender and slightly charred. Let cool slightly, then squeeze the roasted garlic from its skin.
Season the chicken thighs with chili powder, smoked paprika, and cumin.
Heat remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the seasoned chicken and cook until browned on all sides. Remove chicken and set aside.
To make the Enchilada Sauce: In the same pot, whisk in the flour and cook for 1 minute. Add chili powder, cumin, garlic powder, and cayenne pepper. Cook for 30 seconds more. Gradually whisk in the chicken broth and tomato sauce. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened.
Add the roasted vegetables (including the roasted garlic) to the enchilada sauce. Stir to combine.
Return the chicken to the pot. Add the black beans and corn. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and tender.
Shred the chicken with two forks directly in the pot.
Serve hot, garnished with shredded Monterey Jack cheese, Mexican crema, tortilla strips, and chopped cilantro.
Ingredients
6
1.5 lb680 gBoneless skinless chicken thighs
1 tbsp15 mLChili powder
1 tsp5 mLSmoked paprika
1/2 tsp2.5 mLCumin
11Yellow onion-quartered
11Red bell pepper-quartered
2 cloves10 mLGarlic-unpeeled
2 tbsp30 mLOlive oil
2 tbsp30 mLAll-purpose flour
2 tbsp30 mLChili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLCayenne pepper
3 cups710 mLChicken broth
1 (15 oz) can425 gTomato sauce
1 (15 oz) can425 gBlack beans-rinsed and drained
1 (15 oz) can425 gCorn-drained
1/2 cup120 mLMonterey Jack cheese-shredded
1/4 cup60 mLMexican crema
1/4 cup60 mLTortilla strips
2 tbsp30 mLChopped cilantro
Equipment
Baking sheet
Large pot or Dutch oven
Fork
Instructions
Preheat oven to 400°F (200°C). Toss the quartered onion, red bell pepper, and unpeeled garlic cloves with 1 tbsp olive oil. Roast for 20-25 minutes, or until vegetables are tender and slightly charred. Let cool slightly, then squeeze the roasted garlic from its skin.
Season the chicken thighs with chili powder, smoked paprika, and cumin.
Heat remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the seasoned chicken and cook until browned on all sides. Remove chicken and set aside.
To make the Enchilada Sauce: In the same pot, whisk in the flour and cook for 1 minute. Add chili powder, cumin, garlic powder, and cayenne pepper. Cook for 30 seconds more. Gradually whisk in the chicken broth and tomato sauce. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened.
Add the roasted vegetables (including the roasted garlic) to the enchilada sauce. Stir to combine.
Return the chicken to the pot. Add the black beans and corn. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and tender.
Shred the chicken with two forks directly in the pot.
Serve hot, garnished with shredded Monterey Jack cheese, Mexican crema, tortilla strips, and chopped cilantro.
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