Do you need a pick me up to get you through the day? Take a look at this veggie and cheesy chicken enchilada recipe able to serve up to six people.
- Three chicken breasts diced medium to small
- A tablespoon of black pepper mix and salt
- A medium, fine julienne white onion
- Pair of teaspoons of sazon
- A tablespoon of fine minced garlic
- A tablespoon of chicken bullion
- A tablespoon of neutral oil
- A tablespoon of cumin
- Eight ounces of roasted red bell pepper
- A cup of black beans
- ¾ cups of baby spinach
- Half a cup of button mushroom slice
For the sauce
- Half a cup of unsalted butter
- Twelve medium flour tortillas
- Half a cup of all-purpose flour
- Pair of tablespoons of ground black pepper mix and kosher salt
- A cup of milk (make sure to reserve half)
- A cup of shredded cheddar cheese blend
Using medium heat, grab a large deep saucepan and the oil, mushrooms, onion, and garlic. Use the pepper and salt for seasoning before adding the chicken to start cooking. Coat the chicken by tossing the ingredients with a wooden spoon or a plastic spatula able to withstand high temperatures. Continue to cook until the chicken is light golden brown.
Add the black beans followed by spinach to the mixture and then the roasted bell peppers and any seasonings you may have left. Cook the mixture until the spinach has wilted and then set it aside for now.
Using a shallow saucepan over medium heat, add the butter to melt. This step will create a roux. Once it has begun melting, slowly whisk the flour in, making sure to intermittently stir to combine. When the mixture is ready, it will look like a paste.
Continue stirring the roux so that it doesn’t become sticky and until it turns lightly brown. Intermittently add pepper and salt so the flavor can develop. When the roux is golden brown slowly add some of the milk. Remove the roux from the heat and then move it aside to stir the cheese in, about 1/3 at a time. If you notice the mixture is becoming stiff, add milk. If it’s too thin, add more cheese. Taste the mixture to adjust the amount of salt.
Coat a medium depth, full-size baking dish with pan spray. Preheat your oven to 350 degrees. As the oven is heating, fill the tortilla shells with a 1/8 cup of the chicken mixture and then another 10/8 cup of the cheese mixture. Line them up rolled in the dish with the seams facing down.
Once all of the tortillas are filled, spoon the remaining mix on top of the enchiladas with some cheese on top to create a thick later. Wrap them up tightly in aluminum foil prior to baking them for fifteen minutes.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.