As delicious as it is, Mexican food can be a high-carb dietary disaster. With the tasty flour tortillas, endless bowls of refried beans, processed cheeses and ice buckets of beer, it’s easy to pack on the pounds. The good news is, with this easy-to-prepare weeknight delight you can complement this cuisine without having to forfeit your favorite foods or compromise your health. Did I mention there’s plenty of leftovers and a healthier margarita recipe?
For maximum nutrients and flavor, select the best quality ingredients you can find. Opt for “organic” to reduce your risk of toxins. Save time by picking up an organic rotisserie chicken from Whole Foods Market. While you’re there, grab some of their freshly made organic corn tortillas (ingredients: corn, lime, and salt), Organic Valley raw milk cheddar cheese, spicy guacamole and fresh pico de gallo.
Cheesy Chicken & Black Bean Enchiladas
Yields 12 enchiladas, or 6-12 Servings
1 tablespoon butter
1 medium onion, chopped fine
3 jalapeño chiles, seeded and minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon sea salt
15-16 ounces canned tomato sauce
3/4 cup water
1 pound cooked chicken, cut into 1/4-inch-wide strips
1 15-ounce can black beans
1/2 cup cilantro, chopped
12 ounces cheddar cheese, grated (1/4 for filling and 3/4 for topping)
12 6-inch corn tortillas
Optional toppings: salsa, creme fraiche or sour cream, avocado or guacamole
Make the Sauce: Preheat a large skillet. Add butter, then onion and jalapeno. Cook, stirring occasionally until softened, about 3 minutes. Add chili, coriander, cumin, garlic, and salt, stirring constantly for 30 seconds. Add tomato sauce and water. Simmer for 3 minutes. Cover and keep warm.
Mix the Filling: Combine chicken, beans, cilantro, 1/4 of the cheese, and 1/4 cup of sauce in a bowl.
Warm the Tortillas: Preheat oven to 400 degrees. Layer tortillas on a baking sheet, cover with a damp towel and bake until tortillas are soft and pliable, about 4 minutes.
Assemble the Enchiladas: Place warm tortillas on the counter-top and distribute evenly with filling. Roll each tortilla tightly and place seam-side down in a 13 by 9-inch baking dish. Pour sauce over the top and sprinkle with remaining cheese.
Bake: Cover dish with foil. Bake until heated throughout and cheese is melted, about 25 minutes.