Easy Chicken Enchiladas

 I'm going to share our family's all-time favorite Mexican-inspired dinner recipe. Stuffed with shredded chicken, beans, and green chiles, these healthy and delectable chicken enchiladas are baked with the greatest homemade enchilada sauce and bubbling cheese!

Ingredients:

1. 1 small onion finely chopped
2. 3 large garlic cloves minced
3. 1 chipotle pepper in adobo sauce + 1 tbsp sauce minced
4. 2 tbsp any flour
5. 2 tbsp oil for frying
6. 24 oz tomato sauce no salt added
7. 3 large cooked boneless chicken breasts shredded
8. 14 oz can low sodium black beans rinsed & drained
9. 4 oz can diced green chiles
10. 1/2 cup plain yogurt
11. 1 1/2 cups cheddar or Tex Mex cheese shredded, divided
12. 12 medium whole wheat or any flour tortillas
13. Cooking spray I use Misto
14. Cilantro, green onion, avocado and sour cream for serving

Instructions:

Step:No:01

Roast chicken breasts according to your preferred technique or utilize rotisserie chicken leftovers. Usually, I cook chicken breasts in the Instant Pot.

Step:No:02

Prepare the enchilada sauce in the interim. Add oil and heat a medium saucepan to a medium temperature. Add the onion and garlic, and sauté them for 4 minutes while stirring now and again.

Step:No:03

Whisk together the flour, sauce, and chipotle in adobo pepper.

Step:No:04

Whisk in the tomato sauce and let it simmer for a few minutes. Switch off the heat.

Step:No:05

Coat a large 9" x 13" baking dish with cooking spray and preheat the oven to 350 degrees Fahrenheit. Put aside.

Step:No:06

Combine chicken, black beans, green chilies, yogurt, half a cup of cheese, and two cups of enchilada sauce in a big bowl. Using a spatula, mix everything together and taste to adjust the salt.

Step:No:07

Place a half-cup of the mixture onto a flat tortilla and wrap it. Put seam side down in baking dish that has been previously prepared. Continue by stuffing the remaining tortillas and chicken mixture into a tightly-packed baking dish of enchiladas. Usually, I have eleven or twelve rolls.

Step:No:08

Drizzle the remaining 1 cup of cheese over the leftover enchilada sauce.

Step:No:09

Cooking spray should be sprayed inside the piece of foil you plan to cover the dish with (I like to use a silicone lid), to prevent the spray from sticking to the priceless cheese. Then, cover. Bake for 20 minutes with a cover on. Once the cheese has melted and become bubbly, bake it for a further five to ten minutes while covered.

Step:No:10

Take the enchiladas out of the oven, cover it, and leave it for another five to ten minutes. If preferred, top hot dish with avocado, green onion, cilantro, and sour cream.

more details for recipes: https://ifoodreal.com/chicken-enchiladas/