Ingredients: |
Ingredients: Enchilada Sauce:
2 tsp olive oil
1 1/2 c diced onions
2 tsp minced garlic
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 can crushed tomatoes (28 oz)
1 c chicken broth
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
3 Tbsp minced fresh cilantro
Filling:
2 c chopped chicken breast (or use deli rotisserie chicken)
1 cup canned black beans, drained and rinsed
1/2 c minced red bell pepper
1/2 c chopped gr. onions
1/2 c whole kernel corn
1/2 c grated carrots
1 Tbsp lime juice
1/2 tsp cumin and chili powder
2 Tbsp minced fresh cilantro
Enchiladas
10 small whole wheat flour tortillas
2 c packed grated light old sharp cheddar cheese, divided
sour cream light, and chopped gr onions for garnish
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Directions: |
Directions:Enchilada Sauce
1. To make sauce, heat olive oil over medium heat in a large saucepan. Add onion and garlic. Cook slowly and stir until onions begin to soften, about 2-3 minutes. Stir in chili powder, cumin and oregano. Mix well. Add all remaining sauce ingredients, except cilantro. Bring sauce to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and stir in cilantro.
2. While sauce is simmering, prepare filling.
Filling;
1. Combine all filing ingredients in a large bowl and mix well. Set aside.
2. You can use the meat (light and dark) from a rotisserie chicken to save time.
Enchiladas
1. Preheat oven to 375º. Spray 2 9x13 " casserole dishes with cooking spray. Add 1/2 c sauce to filling and mix well. Set aside 1 cup cheese for sprinkling over rolled enchiladas.
2. Working one at a time, spread a heaping 1/3 c filling in centre of tortilla. Top with a heaping Tbsp of cheese. Roll up tightly and place seam side down in baking dish. Each dish will hold 5 enchiladas. Repeat with remaining tortillas, filling and cheese. Spoon sauce evenly over enchiladas, making sure each is covered with sauce. Top with reserved cheese. Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 5 - 10 minutes until cheese is bubbly. Serve enchilada hot with a dollop of sour cream and a sprinkles gr. onions on top. |
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