Gluten-Free, Dairy-Free Chicken Black Bean Enchiladas with Homemade Enchilada Sauce
Try this Gluten-Free, Dairy-Free Chicken Black Bean Enchiladas recipe with homemade enchilada sauce.
Try this Gluten-Free, Dairy-Free Chicken Black Bean Enchiladas recipe with homemade enchilada sauce.
- 1 (15 ounce) can black beans rinsed and drained
- 2 cups shredded rotisserie chicken
- 1/4 cup chopped fresh cilantro plus more for serving
- • 1 teaspoon salt
- for the enchilada sauce:
- • 1 tablespoon olive oil
- • 1 small onion diced
- • 3 cloves garlic minced
- • 3 tablespoons chili powder
- • 1 tablespoon cumin
- • 1/4 teaspoon oregano
- • 1-2 tablespoons el yucateco hot sauce (i used 1
- • 1.5 cups or 15-ounce can tomato sauce
- • 1 cup chicken or vegetable stock or broth
- for the enchiladas:
- 1/2 cup salsa (use your favorite and preference of green o
- 1-2 tablespoons el yucateco hot sauce (i used 2 tbsp and this dish
- 1 chipotle chili in adobo sauce chopped
- optional ingredients for serving: guacamole additional hot sauce or salsa, sliced avocado, pico de gallo, sour cream, cheese and/or homemade ranch dressing
- 6 medium-sized tortillas (make sure these are gluten if necessary)
- Carbohydrate 0.347146333479872 g
- Cholesterol 0 mg
- Fat 0.0590280000207629 g
- Fiber 0.2275866610294 g
- Protein 0.134340333418382 g
- Saturated Fat 0.00421793333389233 g
- Serving Size 1 1 enchilada (8g)
- Sodium 63.4427333351701 mg
- Sugar 0.119559672450471 g
- Trans Fat 0.0191415666742931 g
- Calories 2 calories
Step-by-step
- To make the enchilada sauce, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté onion for about 5 minutes.
- Once onion is soft, add garlic, seasonings, and hot sauce. Stir and cook for about 1 minute more.
- Add tomato sauce and broth; simmer for about 10 minutes. Remove from heat and transfer to a glass jar or glass measuring cup to thicken.
- Use the same skillet to heat the chicken black bean filling. Spray skillet with cooking spray and heat at medium-high heat.
- Add salsa, hot sauce, and chopped chile; cook until the mixture begins to sizzle.
- Add the beans and about ½ cup water; bring to a boil, then stir in the chicken, lower heat, and simmer until the mixture is slightly thickened, about 2 minutes.
- Stir in cilantro.
- To assemble the enchiladas, lay out a tortilla, and spread enchilada sauce generously over the surface of the tortilla.
- Add chicken black bean mixture down the middle of the tortilla, then roll up the tortilla and place in a greased 9 x 13-inch baking dish.
- Repeat with the remaining ingredients.
- Pour the remaining enchilada sauce on top of the tortillas.
- Sprinkle cilantro over the top of enchiladas.
- Bake uncovered for 20 minutes at 350 degrees F.
- Remove from oven and serve immediately, garnished with avocado and other favorite toppings, if desired.
Gluten-Free, Dairy-Free Chicken Black Bean Enchiladas: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pickups, homework battles, and the never-ending laundry pile. But even amidst the chaos, I refuse to compromise on good food. That's why I developed this recipe for Gluten-Free, Dairy-Free Chicken Black Bean Enchiladas – a vibrant, flavorful dish that’s surprisingly easy to make, even on a weeknight.
The beauty of this recipe lies in its simplicity and adaptability. I often use leftover rotisserie chicken to save time, and the enchilada sauce is incredibly forgiving. Feel free to adjust the spice level to your liking; a dash more hot sauce never hurt anyone! The combination of smoky chipotle, zesty salsa, and hearty black beans creates a depth of flavor that's both satisfying and exciting. It's the kind of meal that leaves everyone feeling nourished and happy, a perfect antidote to the daily grind.
Why this recipe works for busy weeknights:
- Leftover-friendly: Rotisserie chicken is a game-changer! No need to cook chicken from scratch.
- Make-ahead potential: The enchilada sauce can be made ahead of time and stored in the fridge.
- One-pan wonder (mostly): Minimal cleanup is a huge win after a long day.
- Customizable: Add your favorite toppings for a personalized touch. Avocado, sour cream (dairy-free, of course!), pico de gallo, or even a sprinkle of cheese are all excellent additions.
This recipe isn't just a quick meal; it's a celebration of flavor and convenience. It proves that healthy eating doesn't have to be complicated or time-consuming. So, the next time you're facing a busy weeknight, remember this recipe. It's your ticket to a delicious, satisfying, and stress-free dinner.
Beyond the recipe:
This recipe is a testament to my belief that delicious, healthy food can be accessible to everyone. It's about finding creative ways to simplify the cooking process without compromising on taste or nutrition. I encourage you to experiment with different ingredients and flavors to personalize the recipe to your preferences. Perhaps you'll add some sautéed mushrooms for extra earthiness, or experiment with different types of salsa for a change in flavor profile. The possibilities are endless!
Cooking should be a joy, not a chore. This recipe, with its simplicity and adaptability, is a perfect example of how even the busiest of lives can still embrace the pleasures of home cooking. It's a dish I've made countless times for my family, and it's always a hit. I hope you enjoy it as much as we do.
Serving suggestions:
- Serve with a side of your favorite Mexican rice.
- Garnish with a dollop of dairy-free sour cream or plain Greek yogurt.
- Add a sprinkle of fresh cilantro for extra freshness.
- Serve with a simple green salad for a complete and balanced meal.
Enjoy!
