Beth's Favorite Chicken Enchiladas

One thing we really like in California is Mexican food.  We grow up eating it, and I can't imagine not having it...I actually crave it!

So I wanted to use my shredded chicken from my  "How to Poach Chicken" tutorial and I decided to first make my favorite Chicken Enchiladas. 

These are not the ooey gooey enchiladas....they are "healthy" enchiladas.....or at least "healthier"!

The flavors in this dish blend so well and it's super easy to make.  Give it a try, I promise you'll love it!

Here's how to make it.

You will need, shredded chicken, a can of black beans, a can of Rotel tomatoes diced with green chilies, a package of Mexican shredded cheese, some enchiladas sauce (I use Lawry's seasoning mix but you can use a can sauce if you like!  you will need tomato paste if you use the seasoning pkg.) and flour tortillas.  Note:  I'm using low carb tortillas but you can use regular...gotta keep those cabs down!

So you take the chicken, and the tomatoes, and the rinsed beans and put it in a large bowl. 

Add about 1 1/2 cups of the cheese.  Mix it all together.

Next make the enchiladas sauce by mixing the seasoning pkg with tomato paste and water in a medium sauce pan and heat it up for about 5 min.  If using a canned sauce just heat that up as well.

Pour some of the sauce in a bottom of a 9 x 13 baking dish, enough to cover the bottom.

Take some of the chicken mixture and put it down the center of a tortilla and roll it up, placing it seam side down in the baking dish.  Repeat with the rest of the chicken mixture and tortillas.

Pour enough enchiladas sauce over the top to cover the tortillas.  Add more if you want it saucy.

Sprinkle the remaining 1/2 cup of cheese over the top.

Cover the baking sheet with foil and bake in a preheated 350 degree oven for about 20 min.
Remove the foil and bake for another 15 to get the cheese gooey and browned a little.

OMG!  LOOK AT THIS!  HEAVEN!

Beth’s Favorite Chicken Enchiladas

Makes 8 enchiladas

Ingredients:

1 cup shredded chicken (leftover from the poached chicken)
1 (15-oz.) can black beans, rinsed and drained
1 (10-oz.) can diced tomatoes with green chilies - Rotel
1 (8-oz.) pkg shredded Mexican four-cheese blend

8 (8-inch) low carb flour tortillas
Vegetable cooking spray
1 pkg Lawry’s Enchilada sauce seasoning mix

1 6 oz can of tomato paste

3 cups water

Directions:

Combine first 4 ingredients and 1 1/2 cups cheese in a large bowl.

To make enchilada sauce, combine seasoning mix, tomato paste, and water in a medium pan and stir to combine over medium heat for about 5 min.

Pour enough enchilada sauce in a 9x13 inch baking dish to cover the bottom.

Spoon chicken mixture evenly down the center of each tortilla, and roll up.  Place it seam side down in the baking dish. 

Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.

Bake, covered, at 350° for 20 minutes. Remove foil, and bake 15 more minutes.