Naked Chicken Enchiladas
Enchiladas. We all love them. At least I do. And while making them once in a while is fun, the 2 hours spent prepping, chopping, cooking, mixing, wrapping, and baking is not always feasible. And the heavy overload of carbs and cheese is not always feasible either! Since the inside of the enchilada is where all the goodness is happening, this recipe just focuses on that – saving time and calories but never sacrificing flavor (courtesy of my Mexican Spice Blend – link included below). Enjoy!
Ingredients (makes 8 servings):
For the enchiladas:
- 2 tbsp. olive oil
- 1 red onion
- 2-3 garlic cloves
- 2 tbsp. Mexican Spice Blend
- 1 rotisserie chicken
- 8 oz. diced green chiles
- 2 jalapeños (1 or none if you don’t want the heat!)
- 1 cup frozen corn
- 32 oz. stewed tomatoes
- 16 oz black beans (drained and rinsed)
- 3 cups enchilada sauce
- 3 tbsp. flour plus additional tsp. as needed
- Diced roma tomatoes
- Shredded colby jack cheese
- Dice red onion, mince garlic, chop jalapeños, and shred rotisserie chicken.
- Heat olive oil in large (very large!) skillet over medium heat and add diced red onion. Cook 3 to 4 minutes or until softened. Add minced garlic. Cook for an additional two minutes.
- Add shredded chicken with 2 tbsp of Mexican spice blend (adjust to more or less as your prefer!) and cook for 5 minutes or until cooked through all the way. Add diced green chiles, jalapeños, and sweet corn. Cook for five minutes.
- Add stewed tomatoes, drained and rinsed black beans, and enchilada sauce.
- Bringing mixture through to a boil and simmer for 15 minutes. Add flour one tbsp. at a time and stir thoroughly while adding. Continue adding (switch to tsp. if you get through all three tbsp.) until you have reached your desired consistency.
Top with shredded cheese and enjoy! This recipe yields 8 servings. If you want to bulk it up, serve it with a side of brown rice that you can cook in a separate pot while preparing this dish. Or if you’re trying to keep that calorie count low, serve it as is with just a few garnishes! Some suggestions are diced roma tomatoes, fresh cilantro, avocado, and chopped green onions. How do you serve this recipe?