My version of chicken enchiladas with corn tortillas stuffed with baked chicken, sautéed onions and bell peppers. Then topped with a scratch-made enchilada sauce, queso fresco and a quick and easy guacamole.
(Partially adapted from Damn Delicious)
Number of Enchiladas: 8 enchiladas
Estimated Cost Per Batch: $9.00
For the filling...
- 1 lb boneless chicken thighs
- 2 tsp fresh ground black pepper
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 2 tsp garlic powder
- non stick cooking spray
- 3 garlic cloves, minced
- 1 small yellow onion, sliced
- 1 medium yellow bell pepper, sliced
- 1/2 stick unsalted butter
- salt and pepper for seasoning
For the enchilada sauce...
- 1/4 stick unsalted butter
- 1 tbsp whole wheat flour
- 14 oz can of crushed tomatoes
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tbsp coconut palm sugar
- 1/2 tbsp salt
- 1 tbsp black pepper
- 3/4 cup low sodium chicken broth
For the enchiladas and guacamole...
- 8 corn tortillas
- 1/2 cup queso fresco, crumbled
- 1 avocado
- juice of half a lemon
- 1/2 tsp salt
- 1 tsp black pepper
1) Pre heat oven to 375 degrees.
2) Lightly coat a small baking pan with non stick cooking spray.
3) Season your chicken thighs with the salt, pepper, smoked paprika, and garlic powder set aside for the chicken. Transfer to baking pan.
4) Bake for 40 minutes.
5) While your chicken is baking, prepare your enchilada sauce.
6) In a large sauce pan melt your butter and then quickly whisk in the whole wheat flour.
7) Next add in the crushed tomatoes, smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, and coconut palm sugar. Continue to whisk to combine.
8) Then pour in the chicken broth and the salt and pepper set aside for the sauce. Continue to whisk to combine.
9) Cover and keep the sauce on low heat and allow it to simmer while you prepare the sautéed onions and bell peppers.
10) In a small saute pan melt the remaining butter over low heat and once melted add in the onions and toss to cook for 3 minutes.
11) Next add in the garlic and bell peppers, increase to low medium heat and cook for another 5 minutes. Season with salt and pepper, then turn off the heat and set aside.
12) Once your chicken is ready, remove from the oven and transfer to a cutting board to chop into 1/4 inch pieces. Then toss with the sautéed onions and bell peppers.
13) Now prepare your quick guacamole by mashing your avocado flesh and then combining with the lemon juice, salt, and pepper. Set aside.
14) Toast your corn tortillas in your oven or toaster oven for 10 minutes at 350 degrees.
15) For assembly take one tortilla and fill the center with about 1/2 cup of filling, fold the tortilla over the filling, and then roll and tuck to secure the enchilada. Transfer to your serving dish.
16) Repeat step 15 for the remaining tortillas and filling.
17) Turn off the heat on your enchilada sauce and top your enchiladas with the sauce, sprinkle on the queso fresco and serve with your guacamole.
18) Eat and enjoy!