Name: Chicken enchiladas with ranchero sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 3 1/2 tbsp canned black beans, drained and rinsed; 2 corn tortillas; 2 tbsp shredded part-skim mozzarella cheese; 1/2 cup canned tomato sauce; 1 3/4 tsp chipotle peppers in adobo sauce, minced; 1 clove garlic, minced; 1/2 tsp cumin; 3/4 tsp olive oil; 1/4 cup water; 1/3 cup fresh cilantro, chopped; 1/4 tsp salt

Instructions

Prep 25 min · Cook 20 min

Preheat your oven to 375°F. Place the chicken in a small skillet and add the water and half the salt. Bring to a simmer over medium heat, cover, and cook for 12 to 15 minutes. When the chicken is opaque in the center, remove it to a plate and shred it with two forks. Done when opaque in the center, 165°F.
While the chicken cooks, heat the olive oil in a small saucepan over medium heat. Add the garlic and cumin and cook for 1 minute until fragrant. Stir in the tomato sauce and chipotle in adobo. Simmer for 5 minutes, then season with the remaining salt.
In a small bowl, combine the shredded chicken with the black beans and 2 tablespoons of the prepared ranchero sauce.
Spread a spoonful of sauce on the bottom of a small baking dish. Briefly warm the tortillas in a dry pan to make them pliable. Divide the chicken mixture between the tortillas, roll them tightly, and place them seam-side down in the dish. Top with the remaining sauce and the mozzarella. Bake for 15 to 20 minutes until the cheese is melted. Done when melted and bubbling.
Let the enchiladas rest for 5 minutes before topping with the chopped cilantro.

Nutrition

Ingredients

Instructions

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