- 2TB. oil
- 1 cup sweet onion,diced
- 1/2 cup green peppers, diced
- 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- 1/2-1 tsp. Adobo seasoning or Mexican Seasoning
- 1 (4-ounce) can diced green chiles, drained and patted dry on a paper towel
- 1 (15.5 ounce) can black beans or lentils, rinsed and drained
- 1 cup frozen corn, thawed
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese(low fat)
- 1 batch homemade red enchilada sauce (recipe posted below) or 2 cans (10 oz.) store-bought red enchilada sauce
- (optional: 1/4 cup chopped fresh cilantro)
- Preheat oven to 350 degrees. If making homemade enchilada sauce prepare.
- In large skillet, heat oil over medium-high heat. Add onions and peppers, saute for 3 minutes, stirring occasionally. Add diced chicken, green chiles, and season with Adobo or Mexican seasoning, salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, corn, chicken mixture, and cheese.
- Lightly grease your 13 x 9 baking dish. Coat bottom with some of the enchilada sauce.
- Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans and corn in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
- Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
Cook's notes: This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well! Prep time 5 minutes. Makes a great homemade gift.
- 2 TB. vegetable oil
- 2 TB. all-purpose or gluten-free flour
- 2 TB. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- pinch of sugar
- 2 cups chicken or vegetable stock
- Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through sugar). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
and recipe for coconut shrimp with orange sauce at