These chicken enchiladas are a great way to use up left over chicken! They can be made as an entree or in small portions for appetizers.
|1 tbsp||Olive oil|
|1 can||Tomato sauce|
|1 cup||Chicken broth|
|2 tsp||Chili powder|
|1 can||Black beans, rinsed|
|1 tbsp||Lime juice|
|1 Pkg||Maple Leaf Prime Naturally® Chicken Breast, cooked and shredded|
|1 Pkg||Dempsters Tortillas|
|2||Green onions, sliced|
|1/2 cup||Sour cream|
|1 tsp||Chili flakes|
|1 can||Diced tomatoes|
|1 cup||Old cheddar cheese|
1.For enchilada sauce, in a saucepan, heat oil over medium-high heat; fry onion until softened, about 3 minutes. Stir in tomato sauce, diced tomatoes, broth, chili powder and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Spread 1 cup of sauce in bottom of a 13- x 9-inch baking dish.
2.In a food processor, add beans, lime juice and 1 cup of the remaining enchilada sauce; pulse on and off just until combined but still a bit chunky. Transfer to a large bowl; mix in chicken, half of the cheese and half of the green onions.
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.
4.Bake in preheated 400 oven until hot and bubbly, about 20 minutes.
5.Serve with sour cream, chopped avocado and green onion
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