SPICY CHICKEN ENCHILADAS

10 Apr

20150410-095047.jpg

Happy Friday guys! Although the temperature is now in the positive, it’s still rainy and foggy and that makes me slightly gloomy🙍 but these enchiladas definitely heated things up! The tortillas are organic and 100% sprouted whole grain, plus I omitted the cheese from the filling and only used it for the topping.

20150410-095308.jpg

I used mozzarella because I didn’t have any cheddar or jack cheese, but I believe any cheese would work with this recipe because these turned out lovely! Except blue cheese…I wouldn’t recommend that😅

20150410-095419.jpg

If you’re craving a hearty warm meal with heat and flavour, try these!

Recipe: yields 5 servings, adapted from Skinny Taste.

Sauce:

1 cup organic tomato sauce (salt free)
1/2 tsp chili powder
2 minced garlic cloves
1 tbsp chipotle chilis (in adobo sauce)
1/2 tsp ground cumin
1/2 cup low sodium chicken broth
1 tbsp Mexican seasoning mix
1/2 tsp Flavor God everything spice blend
Ground black pepper to taste
1 tsp EVOO

Chicken filling:

3 organic chicken breasts (shredded)
1 small red onion (diced)
2 garlic cloves (minced)
1 can rinsed organic black beans (salt free)
A handful of fresh parsley (chopped)
1 tsp cumin
1 tsp chili powder
1/4 cup low sodium chicken broth
1/2 cup tomato sauce (salt free)

Enchilada Topping:

5 organic sprouted whole grain tortillas
1 cup shredded partly skimmed mozzarella, or cheddar and jack cheese
Chopped scallions, red and yellow peppers for topping (or cilantro)

Preheat oven to 400°F.

In a medium sauce pan, add olive oil and sauté garlic. Add the remaining sauce ingredients and bring to a boil. Reduce to low heat and simmer for 10 minutes until ready. Set aside.

Heat the olive oil in a medium skillet over medium high heat. Sauté onions and garlic on low heat until soft, about two minutes. Add chicken, black beans, parsley, cumin, chili powder, tomato sauce, and chicken broth. Cook for five minutes, then remove from heat.

Grease a large ramekin a dish with a drop of olive oil and make sure all sides are coated. Put 1/3 cup of the chicken and black bean filling into each tortilla love and rolled it. Place on baking dish with the seam side down, top with sauce and shredded cheese.

Cover the top with aluminum foil and bake in the oven on the middle rack for 20 to 25 minutes. When ready, place enchiladas on the counter and let it cool for one minute. Top with scallions, red peppers and yellow peppers. Enjoy!

6 Responses to “SPICY CHICKEN ENCHILADAS”

  1. peeledwellness April 10, 2015 at 2:57 pm #

    yes to everything about this dish 🙂

    • Valerie Azinge April 10, 2015 at 11:14 pm #

      Thanks love! My very first time making enchiladas and i must say i was quite pleased 🙂

      • K @ Peeled Wellness April 10, 2015 at 11:34 pm #

        I have a huge love for enchiladas

      • Valerie Azinge April 11, 2015 at 4:33 am #

        I’m right on that train with you after this recipe. I’ll send these your way😀

  2. Eva April 10, 2015 at 9:58 pm #

    This dish is a yes for me too omg!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: