Enchiladas

Some nights you want to make something amazing for dinner but don’t have the time or wish to minimize the effort needed. May I suggest you look no further than this recipe.

This dairy-free chicken enchilada recipe uses a rotisserie chicken bought from the grocery store but if you can not get your hands on a ready made chicken you can substitute 3-4 chicken breast poached in chicken stock.

I like buying the rotisserie chickens every so often as I can easily add it to salads, pasta, fried rice, etc. It means I don’t have to work my butt off in the kitchen to prepare a great meal.

Enchiladas are perfect for ‘Taco Tuesdays’, a large party of friends or to freeze for use another day. You could easily make this dish a day or two ahead and pop it into the oven to reheat before serving.

I also like that you can vary what you put into an enchilada. I went with chicken and black beans mixed with vegetable but any type of meat works as does most vegetables.

What makes an enchilada an enchilada is the sauce. That is where this dish really shines. In fact the word enchilada translates roughly to “serve with chili”. You can keep these enchiladas on the mild side or go crazy and make them hot and spicy.

To cut down on time I added some adobo sauce I had bought at a farmers market, this way I did not have to deal with child peppers themselves and was a way to use the rest of the sauce. That being said chili peppers are the recommend way to go, either in fresh or dry form (though I believe dry is more traditional).

Like with any recipe I adapted this one to my last preference. I add in a dash of cinnamon which gave the overall sauce a nice warmth flavour.  To finish the dish I add chopped cilantro and some vegan cheese, not that this needed the cheese I just wanted something cheesy-like that night.

While I did not serve anything with this but guacamole and salsa a nice light salad would be a great side for the enchiladas, especially one with an acidic dressing.

Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ENCHILADA SAUCE
  • 1 Tbsp olive oil
  • 1 Onion diced
  • 3 Cloves garlic, minced
  • 1 Can tomatoes
  • 1 Chili pepper or adobo sauce
  • ½ Cup water or vegetable broth
  • 1–2 Tbsp honey
  • 1 Tsp cumin
  • ½ Tsp dried oregano
  • Salt and Pepper, to taste
  • ENCHILADA FILLING
  • 1 Whole rotisserie chicken or 4 chicken breasts poached
  • 12 Corn tortillas
  • 1 Tbsp olive oil
  • 1 Can black beans
  • 1 Onion, sliced
  • 2 Bell peppers, sliced
  • Salt and peper, to taste
  • Lime wedges
  • Cilantro, chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. Add 1 Tbsp olive oil oil, the onion, and the garlic to a large pan. Cook, stirring frequently, until soft and translucent, 4–5 minutes.
  3. Add the tomatoes, chili pepper or adobo sauce, spices, honey and water. Reduce the heat to low and simmer for 5 minutes, covered.
  4. Shred rotisserie or poached chicken into small pieces, set to side.
  5. Once sauce has started to thicken blend well in a blender or with a immersion blender. Taste and adjust the seasonings as needed, adding more adobo sauce for heat or honey for sweetness. Season with salt and pepper. Remover from pan and set to side.
  6. Rinse the skillet and add 1 Tbsp olive oil, the onion and bell peppers. Season with a pinch of salt and pepper. Cook until the onion is translucent and the peppers are limp, about 5 minutes.
  7. Add the black beans and roughly ⅓ cup enchilada sauce. Cook for a further 5 minutes. Taste and adjust the seasonings as needed. Remove from the heat and set aside.
  8. Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds.
  9. Pour a bit of sauce into the bottom of 9 X 13 inch baking dish spreading it out.
  10. Fill tortillas with roughly 3 tbsp worth of filling then roll up the tortilla.
  11. Place them seamside down at one end of the dish. Continue until all of the tortillas are filled and wrapped, use all spaces and push tortillas together tightly
  12. Pour the remaining sauce over the top of the enchiladas and spread.
  13. Bake for 15-20 minutes, or until warmed through. Top with cilantro and vegan cheese (optional). Serve with lime wedges.
  14. Leftovers can be kept in the refrigerator for up to 3 days.

Enjoy!

It's only fair to share...
Email this to someoneShare on Facebook2Share on Google+2Tweet about this on TwitterPin on Pinterest4Share on LinkedIn0Print this pageShare on Reddit0Share on StumbleUpon0Share on Tumblr1Share on Yummly8

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: