Happy Sunday, friends! I have a FUN and DELICIOUS new recipe for you to try out this week. Head over the the grocery store and pick up the ingredients below to make these homemade enchiladas full of flavor and yummy quinoa jumble. Your family, friends, & significant other will thank you!
- 1 Medium Onion, Diced
- 1 Jalapeño, Seeded & Diced
- 1 T Olive Oil
- 3 Garlic Cloves, Minced
- 3 T Chili Powder
- 2 t Ground Cumin
- 3 t Sugar
- 1, 15-oz Can Tomato Sauce
- 1 c Water
- 1 Can Diced Fire Roasted Tomatoes
- 1 lb Boneless, Skinless Chicken Breasts
- 2 c Shredded Cheese
- 1/2 c Minced Fresh Cilantro
- 12 (6-inch) Soft Corn Tortillas
- Cooking Spray
- Salt & Ground Black Pepper
- Preheat the oven to 425 degrees.
- Heat oil in a large saucepan over medium heat. Once warm, add onion, jalapeño, and half a teaspoon of salt and cook until soft. Add the garlic, chili powder, cumin, and sugar. Stir and cook for 30 seconds. Add tomato sauce, water, and tomatoes. Bring to a simmer and cook for 5 minutes, until slightly thickened.
- Add the chicken to the sauce, reduce heat to low, cover, and cook until the chicken reaches 160 degrees in it’s thickest part. Remove chicken and set aside.
- Pour the sauce through a strainer into a large bowl. Using paper towels, press the mixture down, pushing all the liquid you can out of the mixture. Transfer mixture to another bowl and set aside. Season sauce with additional salt and pepper to taste.
- Shred the chicken and add it to the onion mixture, along with 1/4 c of the enchilada sauce, 1 c cheese, and cilantro.
- Stack 12 tortillas on a plate and microwave for 40-60 seconds so they are warm and flexible. Grease a 9×13 pan and begin to spoon 1/3 c of the mixture into a tortilla. Roll the mixture tightly and place into the pan. Lightly spray the tops of the enchiladas with cooking spray and cook for 7 minutes.
- Remove the enchiladas and pour the sauce evenly on top. Place the remaining cheese over the sauce, cover with foil, reduce heat to 400 degrees, and cook for another 20 minutes. Remove the foil and cook for another 5 minutes, until the cheese browns. Let the enchiladas sit in the pan for 10 minutes before serving.
- Top with avocado, salsa, sour cream (alt. plain Greek yogurt), cilantro, and/or hot sauce and enjoy! 🙂
- 1 c Quinoa
- 1 c Vegetable Broth
- 1 Can Black Beans, Drained & Rinsed
- 1 Can Corn, Drained & Rinsed
- 1 Can Diced Tomatoes
- 1 Handful Cilantro, Chopped
- 1 Quarter Lime, Juiced
- Salt to Taste
- Add all the ingredients except for the cilantro and lime juice into a large saucepan. Being the mixture to a boil, then reduce heat to medium-low and cover.
- Simmer for about 25 minutes and then stir in cilantro, lime, and salt.
- Enjoy! 🙂