Healthy Chicken Enchiladas

Serves: 4

Prep: 10 minutes

Cook: 15 minutes

Ingredients:

Sauce

1/4 cup olive oil

1/4 cup flour (all-purpose, whole wheat, or flour of choice)

1/4 cup tomato paste

1 tbsp chili powder

1 tbsp cumin

1 tsp garlic powder

1 tsp oregano

1/2 tsp salt

1 pinch of cinnamon

4 cups vegetable or chicken broth

1 tbsp apple cider vinegar

Assembly

8 low-carb tortillas (or tortillas of choice)

4 cups cooked, shredded chicken

8 oz bag low-fat Mexican shredded cheese

1 can low-sodium black beans, drained and rinsed

2 cups frozen or canned corn

Chopped cilantro, for garnish (optional)

Directions:

1. Preheat oven to 400 F.

2. In heavy-bottomed sauce-pan, heat olive oil on medium heat. Add flour, tomato paste, and spices and cook, stirring, until very fragrant (about 5 minutes).

3. Add broth and stir until there are no lumps. Continue to cook on medium heat, stirring occasionally, until sauce has thickened enough to coat the back of a spoon, about 5 minutes more.

4. Remove sauce from heat and stir in apple cider vinegar. Taste and season with additional salt if needed.

5. In large mixing bowl, combine shredded chicken, beans, corn, 1/2 of the Mexican cheese, and 1 cup of enchilada sauce.

6. Spread 1 cup of enchilada sauce on the bottom of a 9x13 casserole dish.

7. To assemble, place 1/8 of the mixture onto a tortilla and roll tightly. Place enchilada seam-side down in the casserole dish. Continue until all 8 tortillas are rolled and in casserole dish.

8. Top enchiladas with remaining sauce and sprinkle with remaining cheese.

9. Bake for 20-25 minutes or until cheese is bubbly and beginning to brown.

10. Garnish with chopped cilantro, if desired.