Description
Delicious and easy-to-make chicken enchiladas with a savory filling and topped with melted cheese.
Ingredients
Scale
- 2 tablespoons oil
- 3 tablespoons gluten free all purpose flour
- 1/4 cup tomato paste
- 2 1/4 cups chicken broth
- 1 packet taco seasoning
- 2 tablespoons oil
- 1/2 red onion (diced)
- 1 tablespoon minced garlic
- 1 cup corn
- 1 can diced green chilies
- 2 1/2 cups shredded rotisserie chicken
- 1 (15 ounce) can black beans (drained and rinse)
- 1 cup shredded mexican cheese
- 1/4 cup cilantro (diced)
- 8–10 corn tortillas (depending on size)
- 1 1/2 cups shredded mexican cheese (to top)
- 1 jalapeno (sliced, optional)
- 1/4 cup cilantro (diced)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the enchilada sauce first. In a small pot over medium heat, make a roux by whisking the oil and flour until well combined. Add in the tomato paste and cook for about 1 minute. Whisk in the remaining ingredients and let simmer until it begins to thicken, then remove from heat.
- In a large saute pan, heat the oil over medium heat and add in the diced onion. Saute for about 5 minutes. Add in the garlic and saute an additional 1 minute. Add in the remaining filling ingredients aside from the cheese and cilantro.
- Let the flavors combine for a few minutes, then mix in the cheese and cilantro until the cheese has melted.
- To assemble, spread about 2 tablespoons of sauce onto a tortilla (it helps to warm them up in the microwave for 10-15 seconds to soften before assembly), then layer in the filling. Roll up and place in a 9×13 baking dish. Repeat until all filling mixture has been used.
- Spread the remaining sauce on top of the enchiladas and top with the 1 1/2 cups of shredded cheese.
- Bake for 20 minutes or until cooked through and the cheese has melted.
- Remove from the oven and place on a wire rack. Garnish with cilantro, sliced jalapeno, cotija cheese, guac, pico de gallo, etc.
Notes
- For added richness, consider using sour cream as an optional topping.
- Feel free to substitute chicken with beans for a vegetarian option.
- Adjust spice level by adding more or fewer jalapenos.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 25 grams
- Cholesterol: 65 mg