Gluten-Free, Dairy-Free Chicken Black Bean Enchiladas with Homemade Enchilada Sauce

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1 (15 ounce can Black beans
  • 1/4 cup Cilantro, fresh
  • 3 cloves Garlic
  • 1 Onion, small
  • 1/4 tsp Oregano

• Canned Goods

  • 1 cup Chicken or vegetable stock or broth

• Condiments

  • 1 Chipotle chili in adobo sauce
  • 2 tbsp El yucateco hot sauce
  • 1/2 cup Salsa
  • 1 1/2 cups Tomato sauce

• Baking & Spices

  • 3 tbsp Chili powder
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Bread & Baked Goods

  • 6 Tortillas, medium-sized

Found on kimscravings.com

Description

Ingredients

• For the enchilada sauce:
• • 1 tablespoon olive oil
• • 1 small onion, diced
• • 3 cloves garlic, minced
• • 3 tablespoons chili powder
• • 1 tablespoon cumin
• • 1 teaspoon salt
• • ¼ teaspoon oregano
• • 1-2 tablespoons El Yucateco hot sauce (I used 1 TBSP Red and 1 TBSP green)
• • 1.5 cups or 15-ounce can tomato sauce
• • 1 cup chicken or vegetable stock or broth
• For the enchiladas:
• ½ cup salsa (use your favorite and preference of green or red)
• 1-2 tablespoons El Yucateco hot sauce (I used 2 TBSP and this dish was quite spicy)
• 1 chipotle chili in adobo sauce, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups shredded rotisserie chicken
• ¼ cup chopped fresh cilantro, plus more for serving
• 6 medium-sized tortillas (make sure these are gluten-free, if necessary)
• Optional ingredients for serving: guacamole, additional hot sauce or salsa, sliced avocado, pico de gallo, sour cream, cheese and/or homemade ranch dressing

Directions

• To make the enchilada sauce, heat 1 tablespoon olive oil in large skillet over medium-high heat. Sauté onion for about 5 minutes. Once onion is soft, add garlic, seasonings and hot sauce. Stir everything around and continue to cook for about 1 minute more. Add tomato sauce and broth; and simmer for about 10 minutes. Remove from heat and transfer to a glass jar or glass measuring cup to thicken.
• Use the same skillet to heat chicken black bean filling. Spray skillet with cooking spray and heat at medium-high heat. Add salsa, hot sauce and chopped chile; cook until mixture begins to sizzle. Add the beans and about ½ cup water; bring to the boil, then stir in the chicken, lower heat and simmer until the mixture is slightly thickened, about 2 minutes. Stir in cilantro.
• To assemble the enchiladas, lay out a tortilla, and spread enchilada sauce generously over the surface of the tortilla. Add chicken black bean mixture down the middle of the tortilla, then roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then pour the remaining enchilada sauce on top of the tortillas. Sprinkle cilantro over the top of enchiladas.
• Bake uncovered for 20 minutes at 350 degrees F. Remove from oven and serve immediately, garnished with avocado and other favorite toppings, if desired.

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