Healthy and incredibly tasty enchiladas made with whole-wheat tortillas stuffed with shredded chicken, beans, and rice, and topped with a flavourful red sauce. Don’t forget the cheese!
2 large chicken breasts
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups chicken broth
1 cup converted (parboiled) rice
1 can black beans, drained and rinsed
2 cups shredded light cheddar cheese
10 8″ whole-wheat tortillas
1 tablespoon olive oil
2 crushed garlic cloves
1 teaspoon onion powder
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 6 oz can tomato sauce
1 ½ cups water
To make the red sauce, heat oil in a large saucepan over medium heat. Add garlic and sauté for 1 minute. Add the onion, chili powder, oregano, basil, ground black pepper, salt, cumin, parsley, tomato sauce and salsa. Mix well and then stir in the water. Bring to a boil, reduce heat and simmer for 15-20 minutes.
While it’s simmering, make enchilada stuffing. Brown chicken in a large skillet over medium heat. Stir in spices, broth and rice. Bring to a boil, reduce heat and simmer uncovered for 20 minutes or until rice is cooked and liquid absorbed. Put the chicken breasts in a large bowl and shred it with two forks, then place it back with the rice mixture. Add black beans.
Spread rice mixture and a tablespoon of cheese into tortilla. Roll up and place seam side down in two greased 13×9” baking dishes. Repeat until all tortillas are filled. Top enchiladas with red sauce and with the remaining cheese
Place into the oven and bake uncovered at 350 degrees for 20-25 minutes or until heated through and the cheese has melted.
The directions look long but it’s really pretty fast and easy to put together. I started making it at 5:00 and dinner was on the table by 6:00. Not too bad and it tasted absolutely incredible! The red sauce was beautiful. I got that part of the recipe from my favourite messageboard, you can check out the post at this link to see what people had to say. That recipe was for beef enchiladas but I like chicken ones better so I adapted it.
The boys didn’t mind it. I don’t think they loved it but they ate some of it. I couldn’t get enough of it though, I thought it was wonderful. Tony was working so he didn’t eat it with us but I noticed he took the leftovers to work. I’m not sure what he thought about it but it’s all gone now so it must have been ok. I will for sure be making these again, even if it’s just for myself. That’s the one good thing about being the cook of the family- I get to pick what I like to eat and everyone is at my mercy. Mwahahah!