Enchiladas are known in my family to become the ultimate convenience food. I’ve developed all my life feeding on them a number of different ways: crimson sauce, green chile, a tomatillo salsa edition, avocado and even sour cream. In my opinion, all enchiladas are worthy of eating.

And shame on me for not providing you this formula sooner! The very first time I produced this version, Sarah and I devoured these following a long day of photography and dishes. Our minds had been teetering around the verge of delusional and delirious, but our bellies had been happier than ever before.

Now that Tony’s home, he’s been craving house cooked meals. Up to now I’ve produced him turkey meatballs, healthy chicken breast parm, pepper jack and poultry pasta and finally, these gorgeous enchiladas. He’s an athlete so I have to ensure that my quality recipes are both satisfying, filling and delicious. More often than not, he is by no means able to tell that my dishes are lightened-up or healthier versions of his favorites.

These enchiladas were no exception.

To create this recipe healthier, I used several key elements:

Chicken breast instead of rotisserie chicken: we bake the chicken first, then shred it. It’s easy and you also don’t get the added calorie consumption + fat that the average shop bought rotisserie poultry does.

Refried beans: I love, love, love using refried coffee beans in my own enchilada recipes due to the added nutrition, fiber and protein. Plus it makes the enchiladas actually melt in the mouth area.

Homemade enchilada sauce: this is actually the most exciting part of the formula. Making your very own enchilada sauce is simpler than imaginable. Simply tomato sauce, garlic clove, onions and some spices. You are likely to be making it again and again! And best yet, it cooks while your chicken breast is baking which means you get two things done simultaneously.

These enchiladas certainly are a healthful complete meal and will please any kind of crowd. You happen to be also welcome to use small whole wheat tortilla rather than corn. Personally, i just love the way corn tortillas flavor with the other tastes but it’s up to you.

Skinny Refried Bean & Poultry Enchiladas with Homemade Enchilada Sauce

Prep time:

15 mins

Cook time:

45 mins

Total period:

1 hour

Ingredients

1 white onion, finely diced

4 cloves of garlic, minced

3 tablespoons chili powder

Sodium and pepper, to taste

1 – 15 oz can refried coffee beans (I love to use refried black beans)

1/2 cup shredded colby jack cheese

1/2 cup shredded pepper jack cheese

12 yellowish corn tortillas

Instructions

Preheat oven to 400 degrees F. Series a cooking sheet or huge skillet with foil and spray with nonstick cooking spray. Reserve.

While the oven to preheating, prepare the enchilada sauce by heating oil within a medium saucepan over moderate high heat. Add garlic clove and onions and sauté for five minutes or until onions become translucent. Add chili powder, cumin, oregano and cayenne pepper and mix for 30 mere seconds to allow the spices to make a bit. Stir in tomato sauce and water, then bring to a boil. Reduce temperature to a medium low and simmer for about 20 minutes.

While enchilada sauce is cooking, place chicken breasts on ready baking pan, period with salt and pepper and bake for 15-20 a few minutes or until chicken is cooked completely and is no longer pink. If your chicken chest are on the thicker side, this may take a small much longer than 20 minutes. It’s always best to test with a meat thermometer to ensure they are fully cooked. Once completed cooking, shred poultry with two forks.

Reduce oven temperature to 350 degrees F.

To help make the enchiladas: Prepare enchiladas by spreading ¾ cup of enchilada sauce in the bottom of the 9x13inch baking skillet. To assemble enchiladas, place 2 tablespoons of refried coffee beans in a corn tortilla, after that top with a few tablespoons of shredded poultry and about 2 tablespoons of enchilada sauce. Move tortillas up and place seam part down in pan. Do it again with remaining tortillas. Next pour remaining enchilada sauce over the top of the tortillas and sprinkle with cheeses. Cover pan with foil and bake enchiladas for 25-30 moments. Remove from oven and invite to awesome for five minutes before providing. Garnish with onion, avocado, tomato and cilantro, if desired.Makes 6 portions, 2 enchiladas each.

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