Enchiladas

When you stick to burritos and tacos, Mexican food can be kinda boring. So for our Sunday dinner I thought I'd kick it up a notch and make Enchiladas. I got this recipe the show "Eat Shrink and Be Merry" (which I find somewhat irritating, but have great recipes). 

Enchiladas

Enchilada Sauce

2 tsp olive oil

1½ cups diced onions

2 tsp minced garlic

1 Tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1 can (28 oz/796 mL) crushed tomatoes

1 cup reduced-sodium chicken broth

1 Tbsp brown sugar

½ tsp salt

¼ tsp freshly ground black pepper

3 Tbsp minced fresh cilantro 

Filling

2 cups chopped cooked chicken breast

1 cup canned black beans, drained and rinsed

½ cup each grated carrots, minced red bell pepper, chopped green onions, and

whole kernel corn

1 Tbsp freshly squeezed lime juice

½ tsp each ground cumin and chili powder

2 Tbsp minced fresh cilantro

12 small whole wheat flour tortillas

2 cups packed grated light old (sharp) cheddar cheese, divided (8 oz / 227 g)

Sour cream (light) and chopped green onions for garnish

To make sauce, heat olive oil over medium heat in a large saucepan. Add onions and garlic. Cook slowly and stir until onions begin to soften, about 2 to 3 minutes. Stir in chili powder, cumin, and oregano. Mix well. Add all remaining sauce ingredients, except cilantro. Bring sauce to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and stir in cilantro. 
 

While sauce is simmering, prepare filling. Combine all filling ingredients in a large bowl and mix well. Set aside.

Preheat oven to 375 degrees F. Spray two 9 x 13-inch casserole dishes with cooking spray. Add ½ cup sauce to filling and mix well. Set aside 1 cup cheese for sprinkling over rolled enchiladas.
 

Working one at a time, spread a heaping ⅓ cup filling in center of tortilla. Top with a heaping tablespoon of cheese. Roll up tightly and place seam-side down in baking dish. Each dish will hold 5 enchiladas. Repeat with remaining tortillas, filling, and cheese. Spoon sauce evenly over enchiladas, making sure each enchilada is covered with sauce. Top with reserved cheese. 

Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 5 to 10 minutes, until cheese is bubbly. Serve enchiladas hot with a dollop of sour cream and a sprinkle of green onions on top. Enjoy!