Chicken or Black Bean Enchiladas
Easy chicken or black bean enchiladas for a quick weeknight meal with homemade smoky enchilada sauce.
Servings: 12
Calories: 243kcal
Ingredients
Chicken Enchiladas
- 2 chicken breast 4 oz each, poached
- ½ cup corn
- ½ cup black beans
- 12 corn tortillas
- 3 cups shredded cheddar I mix mozza and cheddar
- sour cream and cilantro for garnish optional
- 1 recipe enchilada sauce
Vegetarian Black Bean Enchiladas
- ½ cup corn
- ½ cup black beans
- 6 corn tortillas
- 1 ½ cups shredded cheese I mix mozza and cheddar
- sour cream and cilantro for garnish optional
- ½ recipe enchilada sauce
Enchilada sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- pinch ground cinnamon
- 2 tablespoons oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 canned chipotle pepper in adobo sauce, chopped (+ 1 teaspoon of the sauce)
- 1 tablespoon tomato paste
- 1 cup tomato sauce
- 1 cup vegetable/chicken broth
- ½ teaspoon apple cider vinegar
Instructions
To poach the chicken
- Add the chicken to a saucepan with salted water, high enough so it will cover the chicken.
- Bring the water to a boil, add the chicken breasts and then add a lid and remove the pan from heat.
- Set aside for 15 minutes or until the chicken is cooked.
To make the enchilada sauce
- Combine all of the spices with the flour in a small bowl.
- Heat oil in a pan over medium heat.
- Combine the tomato sauce, broth, adobo sauce, and vinegar in another bowl.
- Add the onion and cook for about 5-7 minutes, until soft.
- Add the garlic and chopped chipotle pepper, and cook for 30 seconds.
- Add the spice + flour mixture, and tomato paste and cook a minute or so, until spices are very fragrant.
- Add the tomato sauce, broth, adobo sauce and vinegar. Bring to boil, then simmer about 8-10 minutes.
- Taste for seasoning and add water to get the consistency you prefer.
- Remove from heat and add the sauce to a blender jug.
- Blend carefully as the sauce is really hot. It can be helpful to open the pouring hole in the lid and cover it with a towel so the lid doesn't pop off from the heat.
- Set aside to cool.
To make the enchiladas
- Preheat oven to 350℉ (180℃) and get ready a 9x13 baking pan for the chicken enchiladas, or a 5 x 7 pan for the vegetarian enchiladas.
- Set up for enchilada rolling by setting a dinner plate in the center of your work area for covering the tortillas with the sauce and filling and rolling them. Set your bowls of fillings, a bowl of shredded cheese, and the enchilada sauce close to that plate.
- Place a tortilla on the dinner plate (or cutting board if you prefer) and spoon some enchilada sauce over top. Cover the entire tortilla with a light layer of sauce, then flip it over and cover the other side. Alternatively, dip the tortilla in the sauce.Place your fillings in a line along the middle of the tortilla. Cover with cheese. Roll the tortilla then set it in your baking dish. Repeat for all tortillas.
- Use remaining sauce (about 1/4 – 1/2 cup probably) to cover the top of the tortillas in the baking pan. Sprinkle remaining (1/4 cup or so) shredded cheese over top.
- Bake for 20-25 minutes, until cheese is melted and browning. Let cool a few minutes before serving.
- Garnish with a spoon of salsa, sour cream or yogurt and some fresh cilantro.
Notes
*The Government of Canada says chicken pieces are cooked when the internal temperature reaches 165°F (74°C).
For the black bean version, the calories are approximately 190 per enchilada.
Nutrition
Calories: 243kcal | Carbohydrates: 16g | Protein: 17g | Fat: 12g | Fiber: 3g | Sugar: 1g | Calcium: 238mg | Iron: 1mg
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