Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 Tbsp (15 mL) vegetable oil; 1 onion, diced; 2 clove garlic, minced; 1 bottle (650 mL) passata (strained tomatoes); 1 ½ cup (375 mL) sodium-reduced chicken broth; 2 tsp (10 mL) chili powder; ½ tsp (2 mL) salt; 1 can (19 oz/540 mL) black beans, drained and rinsed; 2 Tbsp (30 mL) drained pickled jalapenos; 1 Tbsp (15 mL) lime juice; 1 rotisserie chicken, meat removed and shredded (to make about 4 cups/1 L); 2 cup (500 mL) shredded Black Diamond Marble Cheese (about 8 oz/250 g); 3 green onions, thinly sliced; 8 small flour tortillas

Prep Time

30 min

Cook Time

40 min

Yields

8 servings

This filling, cheesy Mexican dish will impress even the pickiest eaters at your table.

Courtesy of Alison Kent

ingredients

Tbsp (15 mL) vegetable oil

onion, diced

clove garlic, minced

bottle (650 mL) passata (strained tomatoes)

1 ½

cup (375 mL) sodium-reduced chicken broth

tsp (10 mL) chili powder

tsp (2 mL) salt

can (19 oz/540 mL) black beans, drained and rinsed

Tbsp (30 mL) drained pickled jalapenos

Tbsp (15 mL) lime juice

rotisserie chicken, meat removed and shredded (to make about 4 cups/1 L)

cup (500 mL) shredded Black Diamond Marble Cheese (about 8 oz/250 g)

green onions, thinly sliced

small flour tortillas

Ingredient Substitution Guide

directions

Step 1

For enchilada sauce, in a saucepan, heat oil over medium-high heat; fry onion and garlic, stirring, until softened, about 3 minutes. Stir in tomatoes, broth, chili powder and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Spread 1 cup (250 mL) of sauce in bottom of a 13- x 9-inch (3.5 L) glass baking dish.

Step 2

In a food processor, add beans, jalapenos, lime juice and 1 cup (250 mL) of the remaining enchilada sauce; pulse on and off just until combined but still a bit chunky (or mash in a bowl with a potato masher). Transfer to a large bowl; mix in chicken, half of the cheese and half of the green onions.

Step 3

Divide chicken mixture among tortillas; roll up. Place enchiladas, seam side down, in prepared baking dish. Spoon remaining sauce overtop, spreading to cover tortillas. Sprinkle with remaining cheese and green onions.

Step 4

Bake in preheated 400°F (200°C) oven until hot and bubbly, about 20 minutes.

Step 5

Tip: Serve with sour cream, chopped avocado and cilantro, if desired.

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Chicken Enchiladas

ingredients

directions

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