These flavorful and nutritious chicken enchiladas are made even better with a homemade enchilada sauce that steals the show!
INGREDIENTS
Enchilada Sauce
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 2 chipotle peppers, diced (from canned chipotle peppers in adobo sauce)
- 1 tablespoon adobo sauce from the 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 freshly ground black pepper
Chicken & Veggies
- 1 1/2 teaspoons olive oil
- 2 cups cooked shredded chicken (about 2 breasts)
- 1/2 cup thawed frozen corn
- 1/2 cup cooked black beans
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground 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
- Make the Enchilada Sauce: In a medium saucepan over medium heat, heat olive oil and sauté minced garlic until fragrant, about 1-2 minutes. Add diced chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 5-10 minutes to thicken. Set aside.
- Prepare the Chicken and Veggies: Preheat oven to 400°F. Heat olive oil in a medium skillet over medium-high heat. Sauté diced onion and garlic until softened and translucent, about 4-5 minutes. Add shredded chicken, corn, black beans, cilantro, chili powder, cumin, and 1/2 cup of the enchilada sauce. Stir and cook for another 4-5 minutes. Remove from heat.
- Assemble the Enchiladas: Spray a 13×9-inch baking dish with non-stick spray. Fill each tortilla with 1/4-1/3 cup of the chicken mixture, a sprinkle of cheese, and roll it up. Place the rolled tortillas seam side down in the baking dish. Once all tortillas are filled, pour the remaining enchilada sauce over them and top with the remaining shredded cheese.
- Bake the Enchiladas: Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are warmed through.
- Serve: Remove from the oven and serve with optional toppings such as green onions, fresh cilantro, jalapeños, sliced avocado, and Greek yogurt or sour cream.
NUTRITION (PER ENCHILADA, WITHOUT TOPPINGS)
- Calories: 288
- Carbohydrates: 34g
- Protein: 18g
- Fat: 9g
- Sodium: 753mg
- Fiber: 6g
- Sugar: 3g
