Lighter Enchiladas Recipe, everday food

1
– Coarse salt and ground pepper
– 3 boneless, skinless chicken breast halves (6 to 8 ounces each) use beans and veggies instead
– 2 tablespoons vegetable oil, such as safflower
– 2 garlic cloves, minced
– 1/4 cup all-purpose flour
– 1 teaspoon ground cumin
– 1 tablespoons minced canned chipotles in adobo (or 2 T)
– 1 can reduced-sodium veggie broth (14 oz)
– 8 corn tortillas (6-inch)
– 1/2 cup grated Monterey Jack cheese (2 ounces)

make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with beans and veggies toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with bean and veggie mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Notes: Recipe By: MarthaStewart.com
Serving Size: 4

Double the recipe to have one for the freezer. Freeze enchiladas and sauce separately so enchiladas don’t get soggy. Any leftover meat could be used.

Lentil Enchiladas

2 1/4 cups lentils, cooked (I used Trader Joe’s Steamed Lentils)
1 tsp. olive oil
1/4 cup onion, diced
1/2 tbsp garlic, minced
4 oz can fire roasted green chilis
1/2 cup lite shredded Mexican cheese, divided
8 8″whole wheat flour tortilla taco shells

***Enchilada Sauce***
1 15oz can (1 3/4 cup) tomato sauce
1 tbsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp. salt

Preheat oven to 350F
To make enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set a side.
In a skillet add olive oil, onion and garlic and cook until softened, about 3 minutes. Add green chilis and lentils, cook until warmed. Add 1/4 cup of cheese and mix until cheese is mostly melted.
Spoon a little bit of the sauce into a 9 x 13 baking dish. Evenly distribute lentil mixture to tortilla (about 1/4 cup), place tortilla seem side down onto baking dish. Top with remaining enchilada sauce and cheese.
Bake for 15 – 20 minutes, until cheese has melted

Optional: Top with tomatoes, jalapenos and greek yogurt

from peanut butter and peppers blog