Colourful, flavour-packed chicken, black bean and corn enchiladas.
Per enchilada: 354 calories, 9.7 g total fat (3.7 g saturated fat), 23 g protein, 45 g carbohydrate, 7.6 g fibre, 40 mg cholesterol, 535 mg sodium.
You will need two 9 x 13-inch baking dishes or one very large baking pan for this recipe.
ingredients
Enchilada Sauce
Filling
Enchiladas
directions
To make sauce, heat olive oil over medium heat in a large saucepan. Add onions and garlic. Cook slowly and stir until onions begin to soften, about 2 to 3 minutes. Stir in chili powder, cumin and oregano. Mix well. Add all remaining sauce ingredients, except cilantro. Bring sauce to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and stir in cilantro.
While sauce is simmering, prepare filling.
Combine all filling ingredients in a large bowl and mix well. Set aside.
Tip: You can use the meat (both light and dark) from a rotisserie chicken to save time.
Preheat oven to 375°F. Spray two 9 x 13-inch casserole dishes with cooking spray. Add 1/2 cup sauce to filling and mix well. Set aside 1 cup cheese for sprinkling over rolled enchiladas.
Working one at a time, spread a heaping 1/3 cup filling in centre of tortilla. Top with a heaping tablespoon of cheese. Roll up tightly and place seam-side down in baking dish. Each dish will hold 5 enchiladas. Repeat with remaining tortillas, filling and cheese. Spoon sauce evenly over enchiladas, making sure each enchilada is covered with sauce. Top with reserved cheese. Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 5 to 10 minutes, until cheese is bubbly. Serve enchiladas hot with a dollop of sour cream and a sprinkle of green onions on top. Enjoy!