Zippy Chicken Enchiladas: Protein Aplenty

Zippy Chicken Enchiladas: Protein Aplenty: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Olive oil cooking spray

1 1/2 tablespoons (25 ml) olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

1 can (14.5 ounces, or 410 g) fire-roasted diced tomatoes, undrained

1/4 cup (65 g) tomato paste

1/4 cup (60 ml) low-sodium vegetable broth or water

1 tablespoon (7.5 g) chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon Sucanat, sugar, or xylitol

1 1/2 cups (338 g) cooked shredded chicken breast

1 cup (256 g) cooked black beans (drained and rinsed, if using canned)

2 cups (60 g) loosely packed baby spinach, optional

Four 8-inch (20-cm) whole-grain wraps or soft corn tortillas (e.g., whole-grain Wrap-Itz by Tamxico’s)

1 1/4 cups (145 g) shredded Monterey Jack or sharp Cheddar cheese, divided

Cooking Instructions:

Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 7 × 11-inch (18 × 28-cm) Pyrex (or other tempered glass) baking dish lightly with olive oil and set aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook for about 4 minutes, or until it begins to soften. Add the garlic and cook for 1 minute. Add the diced tomatoes, tomato paste, broth, chili powder, cumin, oregano, salt, and Sucanat, and whisk or mix gently until well combined. Increase the heat to bring to a simmer. Cover, reduce the heat, and simmer for about 10 minutes. Purée the mixture to desired consistency using an immersion blender (pour the sauce into a deep bowl first to prevent splattering), or carefully in your blender. Adjust the seasonings if necessary.

In a medium bowl, gently mix the chicken, beans, spinach, and 1 cup (235 ml) of the sauce.

Set up your enchilada station: Pour a little of the remaining sauce into the bottom of the prepared baking dish and spread it evenly to form a thin layer. Lay your wraps and half the cheese out near your oven. Evenly divide the chicken and bean mixture among the middle of the four wraps and top each with a sprinkling of cheese. Fold the far edge of the wrap toward you, up and over the filling. Tuck in the two sides and fold the final edge away from you to close the wrap. Lay the wrap seam-side down on the sauce in the prepared baking pan, nestling the wraps together. Pour the remainder of the sauce evenly over the enchiladas and top with the remaining cheese. Bake for 30 minutes.