| Step 1 |
Heat one bottle of Salsa Ranchera in a small saucepan. Once hot, add 2 cups of the shredded chicken and mix well. Set aside. Heat one bottle of Salsa verde in a small saucepan. Once hot, add 2 cups of the shredded chicken and mix well. |
| Step 2 |
In a bowl, combine the black beans with the tomato, onion, cilantro, jalapeño, lime juice, olive oil and salt. Mix well, set aside. In a preheated comal set over medium heat, heat all the tortillas on both sides until fully heated and lightly browned. |
| Step 3 | One by one, place a tortilla on a plate and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in a platter. |
| Step 4 |
Continue with the rest of the tortillas making half of them with Salsa Ranchera and half of them with Salsa Verde. Heat more of each salsa in a saucepan. |
| Step 5 |
Once hot, pour over the same side as the chicken that has that salsa. Garnish with the prepared black beans, romaine lettuce, queso fresco and crema. |
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Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.