Chicken & Vegetable Enchiladas

Imagine walking into your favorite Mexican joint and smelling all the goodness it has to offer. You pick up the scent of slow roasted chicken and the smell of freshly made tortillas. Maybe you can even pick up the spice and aroma of a nice spicy red sauce. Your mouth waters as it waits for some delicious spiciness and cheesiness goodness.

Yep, that is totally how my kitchen smelled last week as I cooked! My mouth was definitely watering and wanting all that Mexican tastiness. You can make your kitchen smell just as amazing, too. Just follow me on into my kitchen and let's make some...

Step-by-Step Photos

Gather ingredients and cookware

I used my recipe from my Chicken Tacos in the Crockpot to make my shredded chicken. This takes about 6 hours so start making your shredded chicken early.

Heat 1 tablespoon olive oil on medium heat in a saucepan

Add 1/4 cup tomato paste, 1/4 cup flour, 2 teaspoons cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon chili powder.

Whisk together for 1 minute.

Add 14.5 oz vegetable broth 

and bring to a boil. Reduce to a simmer and cook for 8 minutes.

Once done add salt and pepper to taste and set aside.

Preheat oven 375F.

Chop green onions 

Chop cilantro

Heat 1 tablespoon olive oil in a saute pan.

Add spinach and saute for about 1-2 minutes.

Rinse and drain beans.

In a large bowl, combine shredded chicken, beans, 1/3 cup corn, 1 cup cheese, spinach, green onions, 1 teaspoon cumin, and cilantro.

Spray a 9x13 baking dish with cooking spray.

Heat your tortillas up. If you want to see how I heat mine up, check out my Chicken & Black Bean Taquitos. Fill tortilla up with about 1/3 cup of the mixture.

Roll up the tortilla and

place seam side down in baking dish. Repeat until dish is full. 8 tortilla rolls fit perfectly in my dish.

Cover with sauce and spread evenly.

Top with 1/2 cup cheese. Bake for 20 minutes or

until cheese is golden. 

Plate up and enjoy!

See I told you my kitchen was smelling delicious last week! So now go and cook up these amazing enchiladas so you know what I'm talking about. What is your favorite Mexican food?

Chicken & Vegetable Enchiladas

Printer Friendly

Prep time: 6 hours 20 minutes Bake time: 20 minute Total time: 6 hours 40 minutes

Servings: 8 enchiladas

Ingredients

{For the sauce}

1 Tbsp. olive oil

1/4 cup tomato paste

1/4 cup all purpose flour

2 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder

1 14.5 oz can vegetable broth

Salt/pepper

{For the enchiladas}

8-10 oz chicken breast, cooked and shredded

3 green onion, thinly sliced

1/4 cup cilantro, chopped

1 Tbsp. olive oil

3 oz. fresh baby spinach

7.5 oz can black beans, rinsed and drained

1/3 cups corn fresh or frozen, thawed

1 1/2 cups shredded Mexican blend cheese

1 tsp. cumin

Cooking spray

8 corn tortillas

Cookware

Saucepan

1/4 cup

Teaspoon

Tablespoon

Whisk

Large knife

Small cutting board

Large saute pan

Colander

Large bowl

9x13 baking dish

Preparation

1. Cook and shred chicken.

2. Heat 1 Tablespoon olive oil on medium heat in a saucepan.

3. Add 1/4 cup tomato paste, 1/4 cup flour, 2 teaspoons cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon chili powder. Whisk together for 1 minute.

4. Add 14.5 oz vegetable broth and bring to a boil. Reduce to a simmer and cook for about 8 minutes. Add salt and pepper to taste and set aside.

5. Preheat oven 375F.

6. Chop green onions and cilantro.

7. Heat 1 Tablespoon olive oil in saute pan. Add spinach and saute for 1-2 minutes.

8. Rinse and drain beans. In a large bowl, combine shredded chicken, beans, 1/3 cup corn, 1 cup cheese, spinach, green onion, 1 teaspoon cumin, and cilantro.

9. Spray a 9x13 baking dish with cooking spray. Warm tortillas up and fill with a 1/3 cup of mixture.

10. Roll up and place seam side down in baking dish. Cover with sauce and spread evenly. Top with 1/2 cup cheese. Bake for 20 minutes or cheese is golden.

11. Plate up, garnish with cilantro, and enjoy!

Adapted from: The Garden Grazer

Printer Friendly