I don’t realize what
it's miles however I love Mexican food. Maybe it’s the spice or just the
overall flavor profile but I love the cuisine! I actually have a vegetarian
enchilada bake but hadn’t shared a uncomplicated enchilada recipe… till now. I
love this recipe and desire it turns into a staple with your households!
Ingredients
Enchilada Sauce
- 4 garlic cloves, minced
- 1 teaspoon olive oil
- 1/4 teaspoon fresh pepper
- 2 chipotle peppers (from adobo sauce)
- 1 16 oz can tomato sauce
- 1 Tablespoon of adobo sauce from can
- 1/4 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup low sodium vegetable or chicken broth
Chicken & Veggies
- 2 cups cooked shredded chicken (about 2 breasts)
- 1 1/2 teaspoons olive oil
- 1/2 cup frozen corn, thawed
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup cooked black beans
- 1/4 cup cilantro
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup enchilada sauce (from above)
Enchiladas
- 1 1/2 cups shredded Mexican cheese, divided
- 8 7-inch whole wheat flour tortillas
- sliced avocado (optional)
- green onions and fresh cilantro, for topping
- plain Greek yogurt or sour cream (optional)
- jalapeños, for topping (optional)
Instructions
- In a medium saucepan over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.
- Preheat oven to 400°F degrees.
- Heat the olive oil in a medium skillet over medium-high heat. Sauté onions and garlic until soft and translucent, about 4-5 minutes. Add chicken, corn, black beans, cilantro, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4-5 minutes. Remove from heat.
- Spray a 13 by 9-inch glass baking dish with non-stick spray. Fill each tortillas with 1/4- 1/3 cup of the chicken & black bean mixture, a sprinkle of cheese and roll it up.
- https://vimeo.com/417281494
- Place rolled tortilla into the baking dish, seam side down. Once all the tortillas are filled, cover with remaining sauce and sprinkle remaining shredded cheese over top.
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is melted and enchiladas are warm throughout. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado and Greek yogurt and/or sour cream.
