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Healthy Chicken Enchiladas
Ingredients
  • subheading: ENCHILADA SAUCE:
  • 1 teaspoon olive oil
  • 4  garlic cloves,  minced
  • 2  chipotle peppers (from adobo sauce)
  • 1 Tablespoon of adobo sauce from can
  • 1 16 oz can tomato sauce
  • 1 teaspoon dried oregano
  • ½  teaspoon  chili powder
  • ½  teaspoon  ground cumin
  • 1  cup low sodium vegetable or chicken broth
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh pepper
  • subheading: CHICKEN & VEGGIES:
  • 1 ½ teaspoons olive  oil
  • 2 cups cooked shredded chicken ( about 2 breasts)
  • ½ cup frozen corn, thawed
  • ½ cup cooked black beans
  • ½ medium yellow onion,  diced
  • 3  cloves garlic,  minced
  • ¼  cup  cilantro
  • ½ teaspoon  chili powder
  • ¼ teaspoon  cumin
  • ½ cup enchilada sauce (from above)
  • subheading: ENCHILADAS:
  • 8  7-inch whole wheat flour tortillas
  • 1 ½ cups shredded Mexican cheese, divided
  • green onions and fresh cilantro, for topping
  • jalapeños, for topping (optional)
  • plain Greek yogurt or sour cream (optional)
  • sliced avocado (optional)
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