Ingredients

For the Enchilada Sauce:

• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 2 chipotle peppers, diced (from canned chipotle peppers in adobo sauce)
• 1 tablespoon adobo sauce (from the can)
• 1 (16 oz) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup low-sodium vegetable or chicken broth
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the Chicken & Veggies:

• 1 1/2 teaspoons olive oil
• 2 cups cooked shredded chicken (about 2 chicken breasts)
• 1/2 cup frozen corn (thawed)
• 1/2 cup cooked black beans
• 1/2 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/2 cup enchilada sauce (from above)

For the Enchiladas:

• 8 whole wheat flour tortillas (7-inch)
• 1 1/2 cups shredded Mexican cheese (divided)
• Green onions and fresh cilantro (for topping)
• Jalapeños (optional, for topping)
• Plain Greek yogurt or sour cream (optional)
• Sliced avocado (optional)

Instructions

1. Make the Enchilada Sauce:
   • In a medium saucepan, heat olive oil over medium heat.
   • Add minced garlic and sauté for 1-2 minutes until fragrant.
   • Stir in diced chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt, and pepper.
   • Bring to a boil, then reduce heat to low and simmer for 5-10 minutes to thicken the sauce.
   • Set aside until ready to use.
2. Prepare the Chicken and Veggies:
   • Preheat the oven to 400°F.
   • Heat olive oil in a medium skillet over medium-high heat.
   • Sauté diced onion and minced garlic for 4-5 minutes, until soft and translucent.
   • Add shredded chicken, thawed corn, black beans, cilantro, chili powder, cumin, and 1/2 cup of the enchilada sauce.
   • Stir to combine and cook for an additional 4-5 minutes. Remove from heat.
3. Assemble the Enchiladas:
   • Spray a 13x9-inch baking dish with non-stick spray.
   • Fill each tortilla with 1/4 to 1/3 cup of the chicken mixture and a sprinkle of cheese. Roll up the tortillas tightly.
   • Place the rolled tortillas seam-side down in the prepared baking dish.
   • Once all tortillas are filled, pour the remaining enchilada sauce over the top.
   • Sprinkle the remaining shredded cheese over the top.
4. Bake the Enchiladas:
   • Cover the baking dish with aluminum foil.
   • Bake for 20-25 minutes, until the cheese is melted and the enchiladas are heated through.
5. Serve:
   • Serve the enchiladas with your choice of toppings: green onions, fresh cilantro, jalapeños, Greek yogurt, sour cream, and sliced avocado.

Nutrition