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Chicken, Spinach and Black Bean Enchiladas May 31, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

The original recipe for this does not have any meat in it. I adapted it by throwing in two chopped chicken thighs because I wasn’t sure how it would go over. In reality, the chicken thighs were not needed. We loved this meal. So much flavor! Pretty simple to put together once you get used to stuffing the tortillas.

Ingredients:

{For the sauce}

  • 3 cups organic low sodium vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup all purpose flour
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp chili powder
  • Salt/pepper

{For the enchiladas}

  • 15 oz. can black beans, rinsed and drained
  • 1 1/2 cups corn (I used frozen, thawed)
  • 6 oz. fresh baby spinach
  • 6 green onions, thinly sliced
  • 1/3 cup cilantro, chopped
  • 2 tsp cumin
  • 2 chicken thighs, cooked and chopped
  • 3 cups shredded 3 cheese blend (I used half cheddar half queso fresco)
  • 8 whole wheat or flour tortillas

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Directions:

Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside. (I put mine in the blender to make it extra smooth)

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Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.

In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, chicken and cilantro.

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Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.

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Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

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One Response to “Chicken, Spinach and Black Bean Enchiladas”

  1. Khyra's Mom Says:

    YUM!

    I’m starring this – and will make it without the chicken –


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