A comforting dish featuring healthy chicken enchiladas with a vibrant homemade sauce, perfect for family gatherings.
Author:lunarecipez
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Healthy
Ingredients
Scale
1 Tbsp olive oil
1 Tbsp garlic, minced
2 cups tomato sauce
1 cup low sodium chicken broth
2 Tbsp adobo sauce (from canned chipotle peppers)
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 small yellow onion, chopped
2 cloves garlic, minced
2 cups cooked shredded chicken (about 2 breasts)
1/2 cup corn (fresh or frozen)
1/2 cup black beans
1/2 cup enchilada sauce
1/2 tsp chili powder
1/4 tsp cumin
1/4 cup chopped cilantro
8 (7-inch) whole wheat flour tortillas
1 cup shredded Mexican cheese
Fresh cilantro and other favorite toppings, to garnish
Instructions
Preheat your oven to 375 degrees F.
Heat olive oil in a medium saucepan over medium heat and sauté minced garlic for about 1 minute. Add tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, reduce to low, and simmer for 5-10 minutes.
In a skillet, heat olive oil and sauté chopped onions and minced garlic for 2 minutes. Add shredded chicken, corn, black beans, 1/2 cup of enchilada sauce, chili powder, cumin, salt, and chopped cilantro. Cook for an additional 5 minutes.
Lightly coat a 13×9-inch casserole dish with nonstick spray, spread a thin layer of enchilada sauce on the bottom. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side up in the dish.
Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded Mexican cheese. Bake for 20-25 minutes until cheese is melted and sauce is bubbly. Garnish with fresh cilantro before serving.
Notes
Make ahead: Prepare the enchiladas up to the baking stage, cover, and refrigerate for up to 24 hours.