Chicken enchiladas used to take too long until I found this recipe for chicken enchiladas easy. I'll show you how easy it is to make chicken enchiladas, and give you a few tips and tricks to help you further reduce the time it takes to make a simple and accessible recipe.
INGREDIENTS
ENCHILADA SAUCE
1 teaspoon olive oil
4 garlic cloves, minced
2 chipotle peppers (from adobo sauce)
1 tablespoon of adobo sauce from a can
1 16 oz can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup low sodium vegetable or chicken broth
1/4 teaspoon sea salt
1/4 teaspoon fresh pepper
CHICKEN & VEGGIES
1 1/2 teaspoons olive oil
2 cups cooked shredded chicken (about 2 breasts)
1/2 cup frozen corn, thawed
1/2 cup cooked black beans
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup cilantro
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 cup enchilada sauce (from above)
ENCHILADAS
8 7-inch whole-wheat flour tortillas
1 1/2 cups shredded Mexican cheese, divided
green onions and fresh cilantro, for topping
jalapeños, for topping (optional)
plain Greek yogurt or sour cream (optional)
sliced avocado (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.
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Spray a 13 by 9-inch glass baking dish with non-stick spray. Fill each tortilla with 1/4- 1/3 cup of the chicken & black bean mixture, a sprinkle of cheese, and roll it up.
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Place rolled tortilla into the baking dish, seam side down. Once all the tortillas are filled, cover with the remaining sauce and sprinkle the 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.
