1. Cut chicken in thin strips that are quite small, bite size! 2. Combine with chili oil and tequila in a quart size ziploc and marinate in the refrigerator. 3. While it's marinating, measure out the five spices and stir them together in a small dish. 4. Put a skillet on your stove's high setting and add the chicken; sprinkle half the spice mix over the top and cook for five minutes total - flipping the chicken and shaking the rest of the spices on top halfway through. 5. Remove pan from the heat and turn the heat down to low; move the chicken from the pan to a bowl. 6. Return the pan to the heat; add the 1 T olive oil and scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce. 7. Add the can of condensed chicken soup and stir together until heated. 8. Add the black beans and chicken to the sauce in the pan; stir until heated and thoroughly mixed. 9. Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick. 10. Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends and rolling very tightly; place seam side down in the pan. 11. Sprinkle the cheese over the top and cover with foil (note that to make this like the restaurant you would literally need to use a whole pound of cheese); place in the refrigerator until you're ready to cook. 12. Bake at 375 degrees covered for 15 minutes, then remove the foil and bake another 5-7 minutes. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
