Ingredients for Enchiladas
- 2 boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1½ tablespoons extra-virgin olive oil
- ½ yellow onion, finely chopped
- 1 small red bell, pepper, seeded and cut into small dice
- 1 garlic clove, minced
- 2 packed cups baby spinach
- 1 chipotle pepper canned in adobo sauce, finely chopped
- 1 tablespoon adobo sauce from the chipotle can
- ¾ cup canned black beans, drained and rinsed
- ¾ cup sweet corn kernels (from 1 ear of corn)
- 8 medium whole-grain tortillas
- 1 cup grated mild cheddar cheese
Ingredients for Enchilada Sauce
- One 15-ounce can tomato sauce (sometimes labeled “tomato puree”)
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon hot sauce of your choice, such as Cholula
- 1 tablespoon Mexican chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Kosher salt
Ingredients for the Garnish (Optional)
- ½ cup nonfat sour cream or plain Greek yogurt
- 1 avocado, pitted, peeled, and diced
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, chopped
1. Preheat the oven to 400 degrees.
2. Put the chicken breasts in a Dutch oven or sauté pan, add the chicken broth, and bring to a boil. Immediately lower to a gentle simmer, cover with a lid and cook for 20 minutes or until the chicken is cooked through. Transfer the chicken breasts to a cutting board and, using two forks (or your hands), shred the meat. Set aside.
3. Meanwhile, combine all the ingredients for the enchilada sauce in a saucepan and bring to a boil. Lower to a simmer and cook for 10 minutes. Season with salt to taste, and set the sauce aside until ready to use.
4. Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the onion and bell pepper and cook for 3 minutes or just until tender. Add the garlic and cook for 1 minute until fragrant. Stir in the spinach and cook for about 1 minute or just until wilted. Add the chopped chipotle pepper, adobo sauce, black beans, corn kernels, and shredded chicken, along with 1 cup of the reserved enchilada sauce. Cook for another 2 minutes and remove from the heat. Taste the filling and season with a little kosher salt if necessary.
5. Time to assemble the enchiladas! Pour ½ cup of the enchilada sauce into a 9 x 13-inch baking dish. Place about ½ cup of filling into the center of each tortilla. Roll the tortillas up like cigars and line them up in the baking dish, seam side down. Pour the remaining enchilada sauce over the stuffed tortillas and top with an even layer of the cheese.
6. Cover the baking dish loosely with aluminum foil and bake for 25 minutes or until the cheese has melted and the sauce is bubbling.
7. Serve the enchiladas warm. Feel free to get weird with the toppings.