Easy Chicken Enchiladas
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Real Housemoms · by Aubrey

Easy Chicken Enchiladas

NUTRITION · PER SERVING50M COOK
CAL 55%·PRO 100%
CARBS 118G43% OF CAL
16G FIBER87G OTHER15G TOTAL SUGAR
FAT 44G37% OF CAL
16G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Corn tortillas stuffed with chicken, black beans, and peppers, then baked in a chipotle-tomato sauce and topped with cheese. Hearty and freezer-friendly.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons grapeseed oil (or sub any neutral flavored oil)
  • 2 tablespoons all-purpose flour (gluten-free, if needed)
  • 14 ounce can crushed tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon each: pureed chipotle peppers in adobo sauce (cumin, oregano, and brown sugar)
  • Sea salt (to taste)
  • 1 lb. chicken breasts (see notes)
  • 2 tablespoons pureed chipotle peppers in adobo sauce
  • 1 tablespoon grapeseed oil - or sub any neutral flavored oil
  • 1 large onion (minced)
  • 4 garlic cloves (minced)
  • 1 bell pepper (minced)
  • 2 cups frozen corn
  • 15 ounce can black beans (drained and rinsed)
  • 8 - 10 flour tortillas (gluten-free, if needed)
  • 2 cups shredded cheddar cheese
  • Cilantro (to serve)
PREP
30M
SODIUM
1484MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.