Awesome Chicken-Mushroom Enchiladas… Reloaded

Considering the allusion to the heavy-handed Matrix sequel, that may be a bad title for this post. Unlike that CGI-laden slog, this recipe is simple, delicious, and – really – not that bad for you. I originally posted these two recipes (Awesome Enchilada Sauce & Awesome Enchiladas) back in April, but I’ve modified a few things this time around.

Enjoy!

Awesome Enchilada Sauce:

2 tbsp vegetable oil
2 tbsp flour
1 14.5 oz can fire roasted tomatoes
3 cloves garlic
1 chipotle pepper in adobo
1 tbsp adobo sauce (from peppers)
½ tsp salt
1/2 tsp pepper
½ tsp cumin
¼ tsp oregano
¼ tsp cinnamon
1 cup low-sodium chicken stock

In blender or food processor, combine tomatoes, garlic, pepper, sauce, salt, cumin, oregano and cinnamon, and puree.

Heat oil in a small saucepan over med-high heat.

Add flour, and whisk the mixture to make a simple roux.

Whisk in tomato mixture and chicken stock, and stir constantly over medium heat to remove any lumps.

Reduce heat to medium-low and simmer for 15-20 minutes until the sauce reduces and thickens.

Awesome Enchiladas:

Awesome Enchilada Sauce
2 tbsp. vegetable oil
Cooking spray
1 (15.5 oz.) can refried beans
2 cups of shredded whole roaster chicken
1 cup onion, diced
1 (4 oz.) can chopped green chiles
8 oz. chopped mushrooms
2 cups pepper jack cheese
flour tortillas

Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray.

In small saute pan on the side, heat 2 tbsp of oil over medium heat. Add diced onion, green chiles and mushrooms. Saute until onions are cooked and translucent. Turn off heat and add chicken to mixture.

To assemble the enchiladas: Lay out a tortilla, and spread a spoonful of sauce in a line down the center, and add beans on top of the sauce. Top with some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top.

Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.