Recipe
Chicken Enchiladas
Prep Time: 10 min
Cook Time: 30 min
Serves: 4
A speedy dinner teeming with delicious chicken and vegetables, this is the perfect dinner fix for a hectic weeknight.
Ingredients
1 lb (0.5 kg)
boneless, skinless chicken thighs, cubed
2 tsp (10 mL)
vegetable oil
1
onion(s), chopped
2
cloves garlic, minced
1
red pepper(s), chopped
2
stalks celery
5 tsp (25 mL)
chili powder
1 tsp (5 mL)
cumin, ground
3/4 tsp (4 mL)
salt
1/2 tsp (2.5 mL)
oregano, dried
1/4 tsp (1.25 mL)
hot red chili pepper flakes
1/4 tsp (1.25 mL)
black pepper
1
can canned whole tomatoes
1
can black beans, drained
2 cups (500 mL)
corn niblets
8
whole wheat tortilla
1 cup (250 mL)
low-fat cheese, grated
1/2 cup (125 mL)
light sour cream
Instructions
1
In a large skillet, heat oil over medium heat; cook onion and garlic for about 3 minutes until onion has softened.
2
Stir in chicken and cook until chicken is no longer pink. Stir in pepper, celery, chili powder, cumin, salt, oregano, hot pepper and black pepper and cook for 1 minute. Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil.
3
Reduce heat, cover and simmer 10 minutes.
4
Divide filling among tortillas and roll up.
5
Put tortillas, seam side down, in a shallow, greased baking dish.
6
Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour cream before serving.