Red Chicken Enchiladas

gimme some oven

12 enchiladas, 9x13 pan

everyone loves these

enchilada sauce

2 tbs avocado/olive oil

2 tbs flour

1/4 c chili powder

1/2 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp cumin

2 c chicken broth

1/2 tsp salt

heat oil in saucepan on med heat. add flour and whisk to form a roux. cook 1 min. add spices and cook 1 min. slowly pour in chicken broth and whisk til well combined. turn heat to low and simmer 10-15 mins til thickened. salt to taste. let cool a bit to thicken.

enchiladas

2 tbs oil

1 lb chicken breast or tenders, cut into bite sized pieces

salt + pepper

1 onion, diced small

1 (4oz) can diced green chiles

1 (15oz) can black beans, drained

12-6” tortillas (mission fajita style)

3 cups mexican blend cheese

sour cream, chips + dip to serve

preheat oven to 400.

heat oil in skillet. add chicken, salt & pepper, and cook until 165f. transfer to plate and let cool. meanwhile add onion to the pan and cover with water. let cook 10 mins, covering with water until softened and water is finally evaporated. add chiles and beans. stir chicken back in.

grease a 9x13 pan. prep area with tortillas, chicken mix, sauce, and 2 cups cheese. 

spoon 1 tbs of the sauce onto each tortilla and swirl around. add chicken mixture (eyeball 1/12th), then sprinkle on a few tbs cheese (2-1/2 tbs). roll up and place seam side down into pan. repeat. fit 8 horizontally, then 4 on the side. smear with remaining sauce & sprinkle on an extra cup of cheese.

bake 12-15 mins until cheese is browned and bubbly.

ENJOY!

308 kcal per enchilada