Alternate title: Clean Out Your Refrigerator Enchiladas. I made these out of desperation and inspiration last week. It was 4 p.m. – time to start thinking about what to make for dinner – and I quickly grabbed some things from our fridge and pantry to throw this meal together. This is a little – ok very – unlike me. I much prefer to have a recipe as a base to work off from. This was so successful though, I’m considering flying by the seat of my pants more often!
Chicken, Sweet Potato and Black Bean Enchiladas (sauce adapted from Gimme Some Oven)
For Enchilada Sauce:
2 tablespoons grapeseed oil
2 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1 3/4 cup chicken broth
3 tablespoons tomato paste
1 tablespoon olive oil
1 cup cooked, shredded chicken (I used leftovers from one I roasted)
2 small sweet potatoes cut into small chunks
1 cup cooked black beans
1 onion, diced
1/2 cup sliced mushrooms
6 corn tortillas
2 cups shredded sharp cheddar cheese
1. First make the sauce by heating the oil in a saucepan. Next, add the flour and spices and cook for 1-2 minutes. Then, add the chicken broth and tomato paste, whisking constantly to work out any lumps. Bring to a boil, then reduce and simmer uncovered for 10-15 minutes until it thickens.
2. To make the enchiladas, preheat the oven to 375. Next, heat the olive oil in a large skillet and add the onions and mushrooms. Cook until onions are translucent. Next, add the chicken, beans, and sweet potatoes. Pour about 1/2 – 1 cup (depending on how much of the enchilada sauce flavor you want in your enchiladas) of the enchilada sauce over the skillet mixture and allow it to simmer on low until potatoes are soft.
3. To assemble the enchiladas, place about 1/4 cup of the skillet mixture into a tortilla and sprinkle with cheese. Roll up and place seam side down in a large baking dish. Continue doing this until all the tortillas are filled. You can pour the remaining skillet mixture, about 1/3 cup of enchilada sauce on top and then sprinkle with remaining cheese. Cook in 375 degree oven for about 20 minutes or until cheese is melted.
This was a nice twist on the average enchilada. The warm, rich sauce and gooey cheese are a welcome partner to potatoes, beans and chicken. I threw the mushrooms in there too because they needed to get used up. One nice thing about these enchiladas is they fill you up, yet they are relatively healthy (I say “relatively” because cheese can go either way on the health scale, depending on your view).
Also, I cannot believe that I’ve never made enchilada sauce before! It is so simple, and I had all the ingredients in my pantry already. I don’t imagine you’ll be seeing the store-bought stuff in our house anymore.
What is are your favorite ingredients to put in an enchilada or burrito?
*The only thing not Maker’s Diet approved in the recipe is the flour for the sauce. It is a small amount though, so I would save these for Phase 3.