Healthier Loaded Chicken Enchiladas
Description
Chicken Enchiladas are wonderfully tasty and easy to make. Serve with desired garnishes, if you wish.
Ingredients
Enchiladas:
2 boneless, skinless chicken breasts
2 c. low-sodium chicken stock/broth
1½ T. extra-virgin olive oil
½ yellow onion, finely chopped
1 small red bell pepper, seeded and cut into small dice
1 garlic clove, minced
2 packed c. baby spinach
1 chipotle pepper canned in adobo sauce, finely chopped
1 T. adobo sauce from the chipotle can
¾ c. canned black beans, drained and rinsed
¾ c. sweet corn kernels, from 1 ear of corn
8 medium whole-grain tortillas
1 c. grated full-fat mild Cheddar cheese
Enchilada Sauce:
15 oz. can tomato sauce/tomato puree
1 ½ c. low-sodium chicken stock/broth
1 T. hot sauce of choice, such as Cholula
1 T. Mexican chili powder
½ t. ground cumin
¼ t. garlic powder
kosher salt
Garnish: optional
½ c. non-fat sour cream or plain Greek yogurt
1 avocado, pitted, peeled and diced
3 green onions, thinly sliced
¼ c. fresh cilantro leaves, chopped
Directions
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Preheat oven to 400 degrees.
Place chicken breasts in a Dutch oven or sauté pan; add chicken stock/broth; bring to a boil; immediately lower to a gentle simmer; cover; cook 20 minutes or until chicken is cooked through. Transfer chicken to a cutting board; use 2 forks to shred the meat; set aside.
Meanwhile, combine all enchilada sauce ingredients in a saucepan; bring to a boil; lower to a simmer; cook 10 minutes. Season with salt to taste. Set sauce aside.
Heat olive oil in a large skillet over medium heat. When oil is hot and shimmering, add onion and bell pepper; cook 3 minutes or just until tender. Add garlic; cook 1 minute until fragrant. Stir in spinach; cook for about 1 minute or just until wilted. Add chopped chipotle pepper, adobo sauce, black beans, corn, shredded chicken and 1 c. reserved enchilada sauce; cook 2 minutes; remove from heat. Taste the filling; season with a little salt, if necessary.
Assembly:
Pour ½ c. enchilada sauce into the bottom of a 9 x 13 inch baking dish.
Place about ½ c. filling into the center of each tortilla; roll tortillas up like cigars; line them up in the baking dish, seam side down. Pour the remaining enchilada sauce over the tortillas; sprinkle on an even layer of the cheese. Cover baking dish loosely with aluminum foil.
Bake 25 minutes or until cheese has melted and sauce is bubbling.
Serve warm with toppings, if desired.
4-5 servings.