Ingredients
1 lb skinless chicken thighs, cut into thin strips
1 onion, finely diced
2 cloves garlic, minced
10 oz tomato puree or passata
15 oz black beans, drained and rinsed
1 cup chicken stock
½ cup sour cream
½ cup corn, frozen or fresh
½ cup grated cheese
1 tbsp olive oil
1 tbsp cumin
½ tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp apple cider vinegar
8 small wholegrain tortillas
Instructions
- Preheat oven to 350°F (180°C) and lightly oil a baking dish.
- Heat olive oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes. Add chicken, salt, and pepper; cook until lightly browned.
- Stir in garlic, cumin, oregano, and smoked paprika; cook for 1 minute.
- Add chicken stock, tomato puree, black beans, and corn. Cover and simmer for 10–15 minutes until chicken is tender and sauce thickens.
- Drain sauce from chicken mixture using a colander and set aside.
- Soften tortillas in the oven for a few minutes. Spread a teaspoon of sour cream on each tortilla, add chicken filling, and roll tightly. Place seam-side down in the baking dish.
- Pour reserved sauce over the tortillas and sprinkle with grated cheese.
- Bake for 25 minutes until cheese is melted and slightly golden. Serve warm.
Notes
- Gluten-Free Option: Use gluten-free tortillas.
- Vegetarian Option: Replace chicken with 3 cups of vegetables and use vegetable stock.
- Make Ahead: Assemble and freeze enchiladas in foil trays; bake from thawed or frozen.
- Extra Veggies: Add bell peppers, zucchini, or spinach to the filling for added nutrition.
- Prep Time: 30 min
- Cook Time: 25 min