Ancho Chicken Enchiladas
Ingredients
Enchilada Ingredients
-
2
tablespoons
avocado oil
-
1
small
white onion
-
1½
pounds
boneless skinless chicken breasts
-
1
can (4-ounce)
diced green chiles
-
1
can (15.5-ounce)
pinto beans
-
8
large
flour tortillas
-
3
cups
Mexican-blend shredded cheese
-
1
batch
Ancho Enchilada Sauce
-
chopped
to taste
fresh cilantro
Ancho Enchilada Sauce Ingredients
-
2
tablespoons
avocado oil
-
2
tablespoons
all-purpose or gluten-free flour
-
4
tablespoons
ancho chili powder
-
½
teaspoon
garlic powder
-
½
teaspoon
salt
-
½
teaspoon
ground cumin
-
¼
teaspoon
dried oregano
-
2
cups
chicken or vegetable stock
Instructions
- Preheat the oven to 350°F and prepare the enchilada sauce.
- In a large sauté pan, heat oil and sauté diced onion for 3 minutes.
- Add diced chicken and green chiles, season with salt and pepper, and sauté until the chicken is cooked through.
- Set up an assembly line with tortillas, enchilada sauce, beans, chicken mixture, and cheese.
- Spread sauce on a tortilla, add beans, chicken mixture, and cheese, then roll it up and place in a greased baking dish.
- Repeat with remaining ingredients, then top with remaining sauce and cheese.
- Bake uncovered for 20 minutes, then serve garnished with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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