These enchiladas are insane! The enchiladas themselves are amazing, but the STAR of the show is the sauce. I double the recipe and keep a huge jar of it in my fridge for enchiladas, chicken, or anything I want to add a little flavor to. You can totally buy an enchilada sauce you love as well. But trust me, its too easy and delicious to make!
If you are wanting a guilt free Mexican food night, these are your answer! Enjoy!
| Makes about 6-7 enchiladas
Print this recipe below
I package of Siete Tortillas
1 Can of Canellini Beans
1/2 cup of Corn (I just buy a bag of organic frozen corn)
1 lb boneless/skinless Chicken
2 Cups chicken Bone Broth
2 TBSP Chili powder
1 TSP Garlic Powder
1 Tsp cayenne (optional)
3 TBSP Chopped fresh Cilantro
1 Lime (Juice)
Pinch of salt
1 tsp pepper
2.5 Cups Of Enchilada Sauce (EASY Make Ahead Recipe HERE!!!)
Place chicken, broth & dry spices in the crockpot for 5 hours on high. I recommend doing this late morning the day you are making the enchiladas.
Shred Chicken with two forks in the crockpot once the 5 hours is up.
Preheat your oven to 350 F.
Mix in Beans, Corn, Lime Juice & Cilantro. I also put a small spoonful of homemade enchilada sauce into the mixture. So delicious!
Now to assemble the enchiladas! Put a couple of spoonfuls of chicken mixture into a tortilla and wrap. Place in pan and continue like this until your pan is filled! (I use a 4X4 glass pan, but have extra sometimes, and need a larger pan!)
(Each enchilada is side by side)
Pour enchilada sauce all over enchiladas. Spread evenly with a spatula.
Bake on 350 for 30 Minutes.