Happy Friday guys! Although the temperature is now in the positive, it’s still rainy and foggy and that makes me slightly gloomy? but these enchiladas definitely heated things up! The tortillas are organic and 100% sprouted whole grain, plus I omitted the cheese from the filling and only used it for the topping.

I used mozzarella because I didn’t have any cheddar or jack cheese, but I believe any cheese would work with this recipe because these turned out lovely! Except blue cheese…I wouldn’t recommend that?

If you’re craving a hearty warm meal with heat and flavour, try these!

Recipe: yields 5 servings, adapted from Skinny Taste.

Sauce:

1 cup organic tomato sauce (salt free)
1/2 tsp chili powder
2 minced garlic cloves
1 tbsp chipotle chilis (in adobo sauce)
1/2 tsp ground cumin
1/2 cup low sodium chicken broth
1 tbsp Mexican seasoning mix
1/2 tsp Flavor God everything spice blend
Ground black pepper to taste
1 tsp EVOO

Chicken filling:

3 organic chicken breasts (shredded)
1 small red onion (diced)
2 garlic cloves (minced)
1 can rinsed organic black beans (salt free)
A handful of fresh parsley (chopped)
1 tsp cumin
1 tsp chili powder
1/4 cup low sodium chicken broth
1/2 cup tomato sauce (salt free)

Enchilada Topping:

5 organic sprouted whole grain tortillas
1 cup shredded partly skimmed mozzarella, or cheddar and jack cheese
Chopped scallions, red and yellow peppers for topping (or cilantro)

Preheat oven to 400°F.

In a medium sauce pan, add olive oil and sauté garlic. Add the remaining sauce ingredients and bring to a boil. Reduce to low heat and simmer for 10 minutes until ready. Set aside.

Heat the olive oil in a medium skillet over medium high heat. Sauté onions and garlic on low heat until soft, about two minutes. Add chicken, black beans, parsley, cumin, chili powder, tomato sauce, and chicken broth. Cook for five minutes, then remove from heat.

Grease a large ramekin a dish with a drop of olive oil and make sure all sides are coated. Put 1/3 cup of the chicken and black bean filling into each tortilla love and rolled it. Place on baking dish with the seam side down, top with sauce and shredded cheese.

Cover the top with aluminum foil and bake in the oven on the middle rack for 20 to 25 minutes. When ready, place enchiladas on the counter and let it cool for one minute. Top with scallions, red peppers and yellow peppers. Enjoy!