Chicken Enchiladas

Whenever possible, I try to make a recipe that will leave me with a lot of leftovers to eat throughout the week at work.  Chicken enchiladas are a perfect example.  I always make an entire pan so I have enough food to last the whole week.  These enchiladas do require a bit more time and effort than many of the meals I make but it is completely worth it considering the delicious results.

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

1. 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.

1. Preheat oven to 400 degrees.
2. 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.
3. 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.
4. 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.
5. 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.

Serves 6-8.

Perfection.