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Healthy Chicken Enchiladas with Homemade Sauce

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Delicious and nutritious chicken enchiladas with a homemade sauce, perfect for a comforting meal.

Ingredients

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  • 1 Tbsp olive oil
  • 1 Tbsp garlic, minced
  • 2 cups tomato sauce
  • 1 cup low sodium chicken broth
  • 2 Tbsp adobo sauce (from canned chipotle peppers)
  • 1 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked shredded chicken (about 2 breasts)
  • 1/2 cup corn (fresh or frozen)
  • 1/2 cup black beans
  • 1/2 cup enchilada sauce
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 cup chopped cilantro
  • 8 (7-inch) whole wheat flour tortillas
  • 1 cup shredded Mexican cheese
  • Fresh cilantro and other favorite toppings, to garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a medium saucepan and sauté minced garlic for about 1 minute until fragrant.
  3. Add tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to low and simmer for 5 to 10 minutes until slightly thickened.
  4. In a large skillet, heat olive oil and sauté chopped onions and minced garlic until softened, about 2 minutes.
  5. Add shredded chicken, corn, black beans, 1/2 cup of the enchilada sauce, chili powder, cumin, salt, and chopped cilantro. Cook for an additional 5 minutes to heat through.
  6. Lightly coat a 13×9-inch casserole dish with nonstick spray and spread a thin layer of enchilada sauce on the bottom.
  7. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side up in the casserole dish.
  8. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded Mexican cheese.
  9. Bake for 20 to 25 minutes, until the cheese is melted and the sauce is bubbly.
  10. Garnish with fresh cilantro and your favorite toppings before serving.

Notes

You can make these enchiladas ahead of time and refrigerate for up to 24 hours before baking.

Nutrition

Find it online: https://pennykitchenz.com/healthy-chicken-enchiladas-homemade-sauce-recipe/

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