You can change up the ingredients in these enchiladas depending on what you like or have on hand. Generally I like using peppers, corn, black beans, and chicken, but I have also added quinoa, cilantro, and zucchini to add some different flavors and textures. Pretty much anything you like will work.
I am a big fan of corn tortillas and use them almost always when making Mexican food. I think it gives the dish a better, more authentic flavor and texture, regardless of what completely non-authentic ingredients I throw inside.
Lots of great ingredients. |
Ingredients for Enchilada Sauce
- 1 can (16 oz.) tomato sauce
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. red pepper flakes
- Combine all ingredients in a pot and heat through.
Ingredients for Enchilada Filling
- 2 chicken breasts, shredded
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 jalapeno, minced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 c. corn
- 1 can (16 oz.) black beans, drained
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. red pepper flakes
- 1 tsp. hot sauce
- Corn tortillas
- Cheddar cheese
Ready to go in the oven. |
- Preheat oven to 400 degrees.
- For the chicken, bring a pot of water to a boil. Add chicken and cook through, about 5-7 minutes. Let cool. Shred with forks. Add 1/2 tsp. each garlic powder, chili powder, cumin, red pepper flakes, and hot sauce.
- Combine garlic, onion, jalapeno, green and red bell peppers, corn, and black beans with the other 1/2 tsp. of garlic powder, chili powder, cumin, red pepper flakes, and hot sauce.
- Warm tortillas in microwave, about 30 seconds to a minute, until softened enough that they do not break when you roll them. Prepare casserole dish by adding enough enchilada sauce to coat the bottom of the dish.
- Add about a Tbsp. each of chicken and vegetables to a corn tortilla. Cover with remaining enchilada sauce. Top with cheddar cheese. Cover with aluminum foil. Bake about 25-30 minutes, until cheese is melted and chicken is warmed through. Enjoy.