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  • 1 (29 oz) can tomato sauce
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 canned chipotle chili in adobo sauce
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/4 tsp salt
  • 1/2 cup chicken broth
  • 1 tbls vegetable oil
  • 3 cups shredded coked chicken (1 1/4 rotisserie chicken)
  • 2 1/2 cups shredded Monterey jack cheese
  • 1/3 cup chopped fresh cilantro
  • 2 tbls minced pickled jalapenos
  • 10 (6”) con tortillas
  • Cooking spray
  • Black Bean Dip
  • 2 cups brained black beans’1/2 cup black bean liquid
  • 1 1/2 tbls vegetable oil
  • 1 small onion chopped
  • 1 jalapeno seeded and minced
  • 2 cloves minced garlic
  • 4 oz. chevre cheese
  • 1 cup shredded Monterey



Step 1

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blender until smooth. Heat oil in large non-stick skillet over medium heat until simmering. Add tomato mixture, bring to boil reduce heat to medium low and simmer 10 min.

Transfer to bowl and refrigerate until cool.

Adjust oven rack to diddle position and heat oven to 300º. Toss 3/4 cup sauce with chicken, 1 cup cheese cilantro and jalapenos. Place 5 tortillas on baking sheet and lightly spray both sides with cooking spray. Bake tortillas 2 min. working quickly, transfer one tortilla at a time to work surface, fill with 1/3 chicken mix and roll tightly. Transfer seam side down to a large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least one hour. Place remaining sauce in freezersafe container and top with lid. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.

When ready to serve, adjust oven rack to middle position and preheat oven to 350º defrost sauce.

Coat 13x9” baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to bake, about 20 min. remove dish from oven, top enchiladas with 1 1/2 cups sauce and bake for 10 more min. sprinkle enchiladas with 1 1/2 cup of cheese and make until cheese melts and center of casserole is bubbling, 5 min. serve passing remaining sauce and garnishes of guacamole, sour cream, pickled jalapenos, cilantro and black bean dip.

Process beans with 1/4 cup bean liquid until smooth. Save remaining liquid if dip gets too thick. Heat oil and add onion and cover for minutes until soft. Add jalapeno and garlic for 1 min. stir in beans and hat until hot. Add Chevre , Jack cheese until melted. Add pepper sauce and salt to taste. Put I heatproof dish and keep warm.

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