Homemade Chicken Enchiladas

It can be hard to find an enchilada sauce that has good ingredients, so I decided to make my own! And these homemade chicken enchiladas will hit the SPOT for you as a meal prep for the week, or for dinner cooked for friends & loved ones

 

Enchilada Sauce Ingredients: 

1 can of fire roasted tomatoes

1 jalapeno, de-seeded and diced

1/2 tsp cumin powder

1/2 tsp salt

1/4 tsp garlic powder

Sprinkle of pepper

 

Enchilada Filling Ingredients:

2 chicken breast

1/2 can of black beans

1 small can of green chiles

1/4 tsp garlic powder

1/2 tsp salt

10 corn tortillas

1 1/2 cup of shredded cheddar cheese



 

Instructions:

1) Blend all enchilada sauce ingredients together until smooth and set aside

2) Preheat oven to 375 degrees

3) Boil water until roaring. Cut chicken breasts in half and place in boiling water for 15-20 minutes until thoroughly cooked (internal temperature of 165 degrees F)

4) Once chicken is done, drain the water. Place chicken back into pot and shred with two forks. 

5) Add green chiles, 1/2 can of black beans, 1/4 tsp salt, 1/4 tsp garlic powder, 1/2 cup of shredded cheddar cheese, and shredded chicken into a large bowl and stir together

6) Add 1-2 spoonfuls of the mixture into each corn tortilla

7) Roll tortilla up and place in a large baking dish

8) Continue until pan is full or ingredients are gone (may need to large glass pans)

9) Pour enchilada sauce over the rolled enchiladas. Top with the remaining 1 cup of shredded cheddar cheese

10) Bake for 15-20 minutes

Addie Abohosh