
I added refried beans to my mixture this time, and it was oh so good.
Chicken Enchiladas
Chicken Enchiladas
2 cups chicken cooked
1/2 can refried beans
1 can petite diced tomatoes pulsed in the food processor a few times (or just use tomato sauce)
1 can tomato paste
1 1/2 cups chicken stock or broth (divided)
1 1/2 cups chicken stock or broth (divided)
1 1/2 Tbs. chili power (divided)
1 1/2 Tbs. cumin (divided)
2 tsp. smoked paprika (divided)
2 tsp. oregano (divided)
pinch of sugar
salt and pepper
pinch of cayenne
1/2 poblano pepper finely chopped
1 small/medium onion finely chopped
2 large garlic cloves minced
2 Tbs. parsley chopped
12 corn tortillas warmed in the microwave for about 30 seconds
1 1/2 cups cheddar cheese (or a Mexican blend)
2 Tbs. olive oil
Sour cream for garnish.
Preheat oven to 350
Heat a medium sized sauce pan over medium heat. Add tomato products,1 1/4 cup chicken stock, 1 Tbs. of the chili powder, 1 Tbs. of the cumin, 1 tsp. of the paprika, and 1 tsp. of the oregano. Add salt, pepper to taste, then add the pinch of sugar. Bring to a gentle simmer, and let simmer for about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion, pepper and parsley. Let saute for about 4 minutes and add chicken and the rest of the spices (salt and pepper too if you like), beans and stock. Stir until well combined and cook for about 5 minutes.
Put a little sauce in the bottom of a 9x13 pan.
Put about 2 Tbs. of chicken mixture on one end of a corn tortilla and roll up.




**I had a bit of sauce leftover. This can be put in the freezer for a later use.**

6 comments:
This looks delicious! We eat chicken enchiladas all the time- it's our favorite dinner! I'll have to use refried beans in them next time.
These look delicious! Now I'm in the mood for enchiladas tonight!
Oh I want these now!!!
I just made these a few days ago and they were wonderful!
These look amazing - I have been on an enchilada kick lately. I can't wait to try these!
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