- 1 cup roasted chicken, shredded (leftover or deli roasted)
- 1/2 cup low sodium chicken broth
- 1 1/2 cups tomato sauce, unsalted
- 1/4 cup red onion, diced
- 2 tsp chili powder
- 1 tsp oregano, dried
- 1/4 tsp black pepper
- 1 tsp honey
- 1 cup black beans, drained and rinsed
- 1 jalapeño pepper, minced
- 2 tsp olive oil
- 4 eggs, medium
- 4 1/2 cup green onions, diced
- 4 whole grain tortillas, 10 inch (25 cm)
- 1 1/2 cups mozzarella cheese, part skim, 16.5% MF, grated
- 1/4 cup cilantro, fresh, minced
Directions
- Place tomato sauce, chicken broth, red onion, chili powder, oregano, black pepper and honey into a saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Turn off and set aside.
- Combine drained black beans, jalapeno and ½ cup (125 mL) of the tomato sauce in a bowl. Set aside.
- Heat olive oil over medium high heat in a skillet. Beat eggs in bowl and add to hot pan. Sprinkle sliced green onions over eggs. Scramble eggs by stirring, until just set but still moist.
- Work on a dinner plate and stuff tortillas one at a time. Dip a tortilla in the sauce and lay flat on plate. Place one-quarter of the bean mixture in centre of tortilla. Top with one-quarter of the egg mixture, followed by ¼ cup (60 mL) shredded cooked chicken and 2 Tbsp (30 mL) grated cheese. Flatten out the filling. Fold in sides and roll tortilla to cover filling starting in front of you and rolling away. Put the filled tortilla seam side down in a lightly oiled 13 x 9 inch (3 L) glass baking dish. Make the other three enchiladas adding to the pan as they are completed. Spoon the remaining sauce over top.
- Sprinkle enchiladas with the remaining grated cheese followed by the minced cilantro. Bake in 375°F (190°C) oven until the cheese is melted and lightly browned – about 30 minutes.
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