Chicken enchiladas

10 tortillas (12, even when serving generous 1/3 cup of filling inside)

Experience

• 16.01.2022: Made for dinner, we had I think 1.5 or 2 tortillas each, it was tasty and great for leftovers, freezes very well
• 29.01.2022: Meal prep. Made twice the quantities, with 4 chicken breasts, no corn, 240 g of cheese and I would have really needed 360 g. It took me 2 hours to meal prep, with cooking the breasts and all, but it made 21 (3×7) enchiladas in the end and it is a kick-ass dish. The quantities are perfect. 1 1/2 tortilla is the right meal amount for me.
• 06.06.2022: Meal prep. Made twice the quantities, with 4 chicken breasts, frozen corn, a whole can of black beans. It made 23 enchiladas. I liked to layer the base of the tortilla with sauce, so it needs more sauce.

Ingredients

Enchilada Sauce (could be make 1.25x or 1.5x)

• 1 tsp olive oil
• 4 garlic cloves
• 2 chipotle peppers (from canned chipotle peppers in adobo sauce)
• 1 tbsp of adobo sauce from can
• 1 16 ounces can tomato sauce
• 1 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 cup chicken broth
• 1/4 tsp salt
• 1/4 tsp pepper

Chicken & Veggies

• 1 1/2 tsp olive oil
• 2 breasts (2 cups) cooked shredded chicken
• 1/2 cup frozen corn
• 1/2 cup cooked black beans
• 1 onion
• 1 bell pepper
• 3 cloves garlic
• 1/4 cup cilantro
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/2 cup enchilada sauce from above

Enchiladas

• 10 flour tortillas
• 1 1/2 cups (180 g) shredded cheese: really need that much
• optional: green onions and fresh cilantro, jalapenos, sour cream, sliced avocado

Recipe

Enchilada Sauce

• Mince garlic. Dice chipotle peppers.
• Saucepan, medium heat. Add oil and sauté garlic. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper.
• Bring to a boil. Reduce heat to low, simmer for 5-10 minutes, until thickened.
• Oven: 200° = 400°F.

Chicken and veggies

• Mince garlic. Chop veggies. Shred chicken. Grate cheese. Chop cilantro.
• Heat olive oil, skillet, medium-high heat.
• Sauté onions and garlic until soft. Add chicken, corn, black beans, cilantro, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for 5 minutes. Remove from heat.
• Spray a baking dish with oil.
• Fill each tortilla with 1 tbsp sauce, 1/4-1/3 cup filling, some cheese, some cilantro, roll up.
• Place tortilla in baking dish seam side down.
• Once all the tortillas are filled, cover with remaining sauce and sprinkle remaining cheese.
• Cover with aluminum foil and bake 20-25 minutes. Take off foil and bake with grill mode another 5 min to grill the cheese.
• Serve enchiladas topped with green onions, fresh cilantro, sliced avocado and sour cream.
• Freeze individual tortillas.

adapted from eatingbirdfood