Chicken Enchiladas

 

My husband requested enchiladas for dinner last night. He said, "We have enchilada  sauce in the pantry. We may as well use it." Well you don't  think I was just going to use a plain can of enchilada sauce did you?? No way. I like to add extra flavor wherever I can. 

My husband tasted the sauce when he got home from work. He said "See. The enchilada sauce is good!"

I smiled.

For the sauce

1 TBLSP Avocado oil

1/2 Onion, minced

1 clove Garlic, minced

2 TBLSP Chili powder 

1/4 tsp Cayenne

Pinch of salt

A couple grindings of fresh pepper 

1 19 oz can of Enchilada sauce

8 Fajita sized flour Tortillas

2 cooked Chicken breasts shredded 

1 can fat free Refried beans

Shredded Swank friendly Vegan cheese or fat free dairy cheese (I prefer the Lisanatti Almond Cheese)

Optional toppings

Diced red onion, avocado, cilantro

Heat a medium sized pan over medium heat.

Add oil.

Add onions and garlic. Cook for just a few minutes until the onions start to soften a little.

Stir in the chili powder, cayenne, salt and pepper.

Cook for about 30 seconds. 

Pour in the enchilada sauce.

Cook for about 5 minutes.

In a bowl, add the shredded chicken and HALF of the sauce. Mix to combine.

Preheat your oven to 350 degrees.

For the assembly

Spoon out about 1/4 cup of the sauce and spread it over the bottom of a 7 x 12 casserole dish.

Toast each flour tortilla slightly over a very low flame or in a pan to warm and get some light brown areas. This is really optional,  but I prefer  the texture of the tortilla this way.

Lay each tortilla flat.

Spoon a TBLSP refried beans onto each tortilla and smooth onto the middle in a strip from top to bottom.

Spoon 1/8 of the sauced mixture onto each tortilla over the refried beans.

Roll, seam side down in the sauced casserole dish, from one end to the other. 

Pour about half the remaining enchilada sauce over the top, reserving the leftover sauce.

Top with your cheese. How much depends on which type you are using and how much you like.

Bake for 20 minutes.

Serves 4

Fats in this recipe vary depend on the tortillas and cheese.