Secret Chicken Enchiladas

Homemade the way someone's gramma always used to.

Ingredients

Enchiladas

• 1 batch red enchilada sauce (see below), or 1 can store-bought enchilada sauce

• 2 Tablespoons vegetable oil

• 1 small white onion, peeled and diced

• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)

• salt and pepper

• 1 (4-ounce) can diced green chiles

• 1 (15.5 ounce) can black beans or lentils, rinsed and drained

• 8 large flour tortillas

• 3 cups Mexican-blend shredded cheese

• optional: cilantro for garnish

Enchilada Sauce (if not using storebought)

• 2 Tbsp. vegetable or canola oil

• 2 Tbsp. all-purpose or gluten-free flour

• 4 Tbsp. chili powder (not cayenne, see below. use more for more heat)

• 1/2 tsp. garlic powder

• 1/2 tsp. salt

• 1/4 tsp. cumin

• 1/4 tsp. oregano

• 2 cups chicken or vegetable stock

Recommended Chili Powder Brands: Morton & Bassett Chili Powder, Penzey's Spices Mild or Medium Chili Powder, Spice Islands Chili Powder, Simply Organic Chili Powder

To Prepare Sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.Use immediately or refrigerate in an air-tight container for up to two weeks.

Directions

1. Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.

2. In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.

3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

4. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

Adapted from GimmeSomeOven.