Ingredients: |
Ingredients: Enchilada Sauce:
2 tsp. olive oil
1 ½ cup diced onions
2 tsp. minced garlic
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 can (28 oz/ 796 mL) crushed tomatoes
1 cup reduced sodium chicken broth
1 tbsp. brown sugar
½ tsp. salt
¼ tsp. freshly ground black pepper
3 tbsp. minced fresh cilantro
Filling
2 cup chopped cooked chicken breast
1 cup canned black beans, rinsed and drained
½ cup minced red bell pepper
½ cup chopped green onions
½ cup whole kernel corn
½ cup grated carrots
1 tbsp. freshly squeezed lime juice
½ tsp. each ground cumin and chili powder
2 tbsp. minced fresh cilantro
Enchiladas:
10 small whole wheat flour tortillas
2 cup (8 oz / 227 g) packed grated old (sharp) cheddar cheese, divided
Sour cream (light) and chopped green onions for garnish
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Directions: |
Directions:Enchilada Sauce: Heat olive oil over medium heat in a large saucepan. Add onions and garlic. Cook slowly and stir until onions begin to soften, about 2 to 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.
Filling: While the sauce is simmering, prepare filling.
Combine all filling ingredients in a large bowl and mix well. Set aside.
Enchiladas:
Preheat oven to 375 ° F. Spray two 9 x 13 inch casserole dishes with cooking spray. Add 1/2 cup sauce to filling and mix well. Set aside 1 cup cheese for sprinkling over rolled enchiladas. Working one at a time, spread a heaping 1/3 cup filling in centre of tortilla. Top with a heaping tablespoon 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 enchilada is covered with sauce. Top with reserved cheese. Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 5 to 10 minutes, until cheese is bubbly. Serve enchiladas hot with a dollop of sour cream and a sprinkle of green onions on top. Enjoy! |
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