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Ingredients
Chicken:
1 pound chicken tenders, cut into bite pieces
1 can black beans, rinsed
1 cup onion, diced
2 large clove garlic, minced
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon chipotle chili powder
salt and pepper
Enchilada sauce:
1 tablespoon vegetable oil
2 garlic cloves, minced
1-2 tablespoons Embasa Chipotle Peppers in Adobo Sauce - GF
1-1/2 cups tomato sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
3/4 cup reduced sodium chicken broth
salt and black pepper to taste
8 (7-inch) Mission Spinach Gluten Free Tortillas
1 cup shredded Mexican cheese Blend
2 tablespoons chopped scallions or cilantro for topping
1 ripe avocado, diced for topping
1 jalapeno, thinly sliced for topping
Instructions
- Season chicken with salt and pepper.
- In a medium saucepan, add oil and cook chicken about 3 minutes and set aside.
- Sauté onion and garlic. Add the beans, cumin, oregano and chili powder. Return the chicken and stir. Cook for 2 more minutes.
- For the sauce, on a saucepan, add oil, sauté garlic until fragrant, then add chipotle peppers. Followed by tomato sauce, chili powder, cumin, chicken broth, salt and pepper. Bring to a boil and reduce heat to low and simmer for 5 minutes. Set aside until ready to use.
- Preheat oven to 400 degrees F.
- Put 1/3 cup chicken mixture into each tortilla and roll it up.
Place on 13 by 9-inch glass baking dish seam side down, top with sauce. Then top with cheese. - Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is bubbly. Top with sour cream, scallions, avocado slices and jalapenos if you wish.
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