Enchiladas
Ingredients
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 garlic clove, minced or pressed
1/2 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons olive oil
1/4 cup whole wheat flour
2 Tablespoons mild chili powder
3 1/2 cups chicken broth
3 cups cooked, shredded chicken
10oz frozen spinach, thawed and drained
1 1/2 cups shredded cheese, 1/2 cup reserved for top
12 corn tortillas (or 6 larger flour ones)
Preheat oven to 400 degrees.
Lightly oil a 9x13 baking dish and set aside.
In a small bowl, mix tomato paste, cumin oregano, garlic and salt and pepper - stir to combine and set aside.
Heat a large, nonstick sauté pan over medium heat; add in oil, flour, and chili powder, stir to combine until it forms a thick paste. Add in tomato past mixture and stir to combine.
Slowly add in hot broth while stirring to dissolve the flour mixture. Continue whisking while adding in all the broth.
Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and allow to cool slightly.
In a medium bowl, combine chicken, cooked spinach, one cup of cheese, and one cup of sauce.
Stack tortillas and wrap in a damp paper towel, microwave on high for two minutes. (Or fry in oil, see note below)
Spoon 1 cup of enchilada sauce on the bottom of the prepared baking dish.
Fill each tortilla with a heaping 1/4 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dish.
Pour remaining sauce over the top of the enchiladas and sprinkle with remaining 1/2 cup of cheese.
Cover with foil and place into the preheated oven for 10 minutes. Remove the foil and bake uncovered for five additional minutes to melt the cheese.
Gluten free? Just leave out the flour or use a GF option like white rice flour and use corn tortillas.
Vegetarian? Use brown rice, black beans and spinach for the filling.
If you’re making them ahead of time, briefly fry the tortillas in oil before filling. These helps keep them from getting soggy.
