Pro-tip: This recipe uses all canned goods, which is incredible for a couple reasons. First, canned foods are just as nutritious as fresh or frozen foods. Second, rest easy knowing you always have ingredients on-hand for a nutritious meal. Keep these canned goods in your pantry and this recipe will buy time until you can get to the grocery store for more fresh foods!
Ingredients2 T canola oil
1 small white onion, diced 1 T minced garlic 2 cans (12.5 oz) premium chicken breast, drained Black pepper, to taste 2 tsp cumin powder 2 tsp garlic powder 1 tsp Mexican spice blend 4 canned Chipotle chiles, seeded and minced 8 oz canned corn, drained 1 can (10 oz) Original Rotel 1/2 tsp All-purpose flour 16 corn tortillas 1 1/2 cup canned enchilada sauce 1 cup shredded Jack and Cheddar cheeses Garnish (optional): Sour cream Chopped cilantro or tomatoes Guacamole or sliced avocado |
Directions1. Preheat oven to 350 degrees. Heat oil in large, deep-dish saute pan over medium heat. Saute onion and garlic until tender.
2. Add chicken to pan and season with black pepper, cumin, garlic powder, and Mexican spices. (Pro-tip: We aren't using salt because canned foods already have added salt. No extra salt is needed!!) 3. Add Chipotle chiles, corn and Rotel. Stir to combine. Simmer 1-2 minutes. Dust the mixture with flour to help thicken. 4. Microwave corn tortillas for 30 seconds to soften. Coat the bottom of a 13 x 9 inch pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Fill tortilla with 1/4 cup of mixture, roll up, and place in pan seam-side down. Top with remaining enchilada sauce and cheese. 5. Bake for 15 minutes, or until cheese melts. Garnish with your favorite toppings, and serve with Spanish rice and beans. |
Pro-tip: This recipe feeds at least 4 people with average appetites, so cut in half to serve a smaller family. This recipe is also DELICIOUS as leftovers if you make the full amount!!
