These enchiladas came about after I decided to cook with an ingredient I hadn't used much before: Mayacoba beans. Also known as Peruvian or Canary beans, they're creamy, mild, and make an incredibly smooth filling. Since I'd never made enchiladas from scratch before, I decided to experiment—and I'm so glad I did.
While these aren't traditional enchiladas, I lightened them up by skipping the frying step and using reduced-fat dairy. The result is a comforting meal that's hearty enough for family dinner while still feeling a little lighter than the classic version.
Yield: 8 enchiladas (Serves 4–6)
Ingredients
For the Mayacoba Beans
1 (16-ounce) package dried Mayacoba beans (also called Peruvian or Canary beans)
8 cups water
1 garlic clove, grated
2 teaspoons salt
For the Chicken Filling
5 boneless, skinless chicken breasts
2 medium white or yellow onions, finely diced
1 green bell pepper, finely diced
2 tablespoons minced green chile (such as jalapeño or pasilla), optional
6 garlic cloves, minced
½ teaspoon ground cumin
2 tablespoons olive oil
½ cup light sour cream
½ cup shredded Monterey Jack cheese
Salt and black pepper, to taste
For the Enchilada Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
1 cup light sour cream
½ cup shredded Monterey Jack cheese
Salt, to taste
For Assembly
8 flour tortillas
Cooking spray or melted butter
1 cup shredded Monterey Jack cheese
½ cup chopped fresh cilantro, for garnish
Instructions
Prepare the Mayacoba Beans
Rinse the beans thoroughly, removing any small stones or debris.
Transfer the beans to a pressure cooker with the water and salt. Lock the lid and bring the cooker to high pressure over high heat. Once pressure is reached, reduce the heat to medium and cook for 30 minutes.
Allow the pressure to release naturally, or carefully quick-release according to your pressure cooker's instructions. Check that the beans are tender. If needed, cook them for another 5 to 10 minutes.
Using a slotted spoon, transfer the cooked beans to a food processor. Add about 3 tablespoons of the cooking liquid, the grated garlic, and a pinch of salt. Blend until smooth and creamy. Set aside until ready to assemble the enchiladas.
Tip: For a more rustic texture, mash the beans with a potato masher instead of blending them. If you don't have a pressure cooker, soak the beans overnight and simmer them in the same amount of water for about 1 hour, or until tender.
Prepare the Chicken Filling
Place the chicken breasts in a large pot and cover with water. Season generously with salt and bring to a boil. Cook until the chicken is fully cooked through, then transfer to a cutting board and let cool slightly.
While the chicken cooks, heat the olive oil in a large skillet over medium-high heat. Add the onions, bell pepper, garlic, and optional green chile. Sauté for about 6 minutes, stirring occasionally, until softened.
Shred the chicken using two forks and add it to the skillet. Season with the cumin, salt, and pepper, then cook for another 3 to 4 minutes.
In a small bowl, combine the sour cream and Monterey Jack cheese. Fold the mixture into the chicken until everything is well combined. Remove from the heat.
Make the Enchilada Sauce
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
Gradually whisk in the chicken stock until smooth. Add the sour cream and Monterey Jack cheese, whisking until the sauce is creamy and the cheese has melted. Season lightly with salt.
Assemble the Enchiladas
Preheat the oven to 400°F.
Spread a layer of the blended Mayacoba beans over each tortilla. Top with the chicken filling, then roll the tortilla tightly.
Lightly grease a 9 x 13-inch baking dish with cooking spray or melted butter. Arrange the enchiladas seam-side down in the dish.
Lightly spray or brush the tops of the tortillas with cooking spray or melted butter. Bake for 10 minutes, or until the tortillas begin to crisp around the edges.
Remove the baking dish from the oven and pour the enchilada sauce evenly over the top. Sprinkle with the remaining Monterey Jack cheese and return to the oven for another 10 minutes, or until the cheese is melted and lightly golden.
Garnish with the chopped fresh cilantro and serve warm.
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