Healthy Chicken Enchiladas

What you need

Enchilada sauce

• 1 teaspoon of olive oil
• 4 garlic cloves, minced
• 2 chipotle peppers (adobo sauce)
• 1 tablespoon canned adobo sauce
• 1 16 oz. can of tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup low sodium vegetable broth
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Chicken and vegetables

• 1 1/2 teaspoons olive oil
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup frozen corn, thawed
• 1/2 cup cooked black beans
• 1/2 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/4 cup coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup enchilada sauce (from above)

Enchiladas

• 8 7-inch whole wheat tortillas
• 1 1/2 cups shredded Mexican cheese, divided
• green onions and fresh cilantro, for topping
• jalapeños, for topping (optional)
• plain Greek yogurt or sour cream (optional)
• sliced avocado (optional)

Instructions

In a medium saucepan over medium heat, add oil and sauté the garlic until fragrant, about 1-2 minutes. Add the chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt, and pepper. Bring to a boil. Reduce heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.

Preheat the oven to 400 ° F degrees.

Heat the olive oil in a medium skillet over medium-high heat. Sauté the onions and garlic until soft and translucent, about 4 to 5 minutes. Add chicken, corn, black beans, cilantro, chili powder, cumin, and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4-5 minutes. Then remove from heat.

Spray a 13-by-9-inch glass baking dish with nonstick spray. Fill each tortilla with 1 / 4- 1/3 cup of the chicken and black bean mixture, a dash of cheese, and roll.

Place the rolled tortilla in the baking dish, seam side down. Once all the tortillas are filled, top with the remaining sauce and sprinkle the remaining grated cheese on top.

Cover with foil and bake in the oven on the middle rack for 20-25 minutes or until the cheese is melted and the enchiladas are heated through. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced ​​avocado, and Greek yogurt and/or sour cream.