Enchiladas saludables de pollo con salsa casera

Ingredientes

• 1 Tbsp olive oil
• 1 Tbsp garlic, minced
• 2 cups tomato sauce
• 1 cup low sodium chicken broth
• 2 Tbsp adobo sauce (from canned chipotle peppers)
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup black beans
• 1/2 cup enchilada sauce you just made
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 cup chopped cilantro
• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• Fresh cilantro and other favorite toppings, to garnish

Preparación

1. 1

   Prepare the Enchilada Sauce: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in tomato sauce, low sodium chicken broth, adobo sauce, chili powder, cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

2. 2

   Prepare the Chicken Filling: In a skillet over medium heat, sauté chopped onion and minced garlic until softened and translucent. Add cooked shredded chicken, corn, black beans, 1/2 cup of the prepared enchilada sauce, chili powder, and cumin to the skillet. Stir well to combine and cook for 5 minutes until heated through. Remove from heat and mix in chopped cilantro.

3. 3

   Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Warm the whole wheat tortillas slightly to make them more pliable. Spoon an equal amount of the chicken filling onto each tortilla, roll up tightly, and place seam side down in the baking dish. Once all tortillas are filled and arranged, pour the remaining enchilada sauce evenly over the top and sprinkle with shredded Mexican cheese.

4. 4

   Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and edges of the enchiladas begin to brown.

5. 5

   Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro and any other desired toppings, such as avocado slices, sour cream, or diced tomatoes. Serve warm and enjoy!