Gooey, melted, and not quite the whole enchilada if you know what I'm saying. That's because there's 10 days left before this little one comes (my Type A offspring better be on time), and my brain waves have gone a little bit haywire.
So I'll just come right out and say that I chose, cooked, photographed, and started to share this recipe with you before realizing I made you something similar back in December of 2011. Oopsy. But really, who eats enchiladas in December just before Christmas? What was I thinking? I like this plan better.
Now that we've established that I've been a little absent-minded lately, I need to tell you what keeps me up at night. Usually it's a jerky combination of heart burn and my ever-filling bladder, but last night it was the state of my freezer. Do you have 3 partially-sealed packages of hot dogs, a dozen bagels saved for a rainy day since December 2012, 4 near-empty bags of shelled peas, and "fresh" zucchini from your garden circa summer 2011 taking up your precious freezer real estate? If you don't, please know that this is akin to my worst nightmare.
Call it nesting, call it OCD, call it being tired of jamming the freezer door shut with my entire body, I was ready for a solution last night at 2am.
And wouldn't you know it, I found some real gems all up in there today. Like 10 short ribs! Forgot all about those babies. Plus an entire bag of whole pecans...and now I need to make a pie. And 3 separate Gladware containers of turkey sausages. Seriously, where do I think these things go when I put them in the freezer?
But probably most exciting was coming across an entire package of corn tortillas. Healthy, light, and just the right size, I have no excuse not to make enchiladas with these Mexican beauties. And at this point I'm already completely invested in this post, so today's recipe is a delicious repeat of an easy, baked Mexican specialty that I've made before. Made with lean, shredded chicken, black beans, and a tangy sauce, these enchiladas bake up crispy and gooey in no time at all.
And they freeze beautifully! Make yourself a big batch and store them in your newly-organized freezer. Life really seems to work out sometimes, you know?
Speedy Shredded Chicken Enchiladas
Adapted from Cooking Light
1 medium onion, chopped
1 c fat-free, low-sodium chicken broth
1 tbs all-purpose flour
1 1/2 tbs chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp crushed red pepper
15-oz can tomato sauce, unsalted
1 lb skinless, boneless chicken breast, cooked and shredded
15-oz can black beans, rinsed and drained
8 6-inch corn tortillas
3/4 c Mexican blend shredded cheese
1/4 c fresh cilantro, chopped (optional)
Sour cream (optional)
Preheat the oven to 350 degrees F.
Combine the first 9 ingredients (through tomato sauce) in a medium saucepan. Stir well with a whisk. Bring to a boil over high heat, and cook for 2 minutes or until thickened. Reserve 1 1/2 c of the sauce mixture and set aside.
Add the shredded chicken and black beans, and cook for 2 minutes or until the chicken is thoroughly heated.
Stack the tortillas, and wrap the stack in a damp paper towel. Microwave for 25 seconds, then remove from the paper towel. Spoon about 1/3 c of the chicken mixture into the center of each tortilla. Roll up each tortilla and arrange seam side down in the bottom of a ceramic baking dish coated with cooking spray. Cover the surfaces of the tortillas with the reserved sauce
Bake for approximately 15 minutes, or until the tortillas appear crispy. Set the broiler to high, top with the shredded cheese, and broil 3 minutes or until the cheese is lightly browned and bubbly. Top with cilantro and sour cream as desired.