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

Steps

1. Preheat oven to 400 degrees.
2. 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.
3. 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.