Cheeseless Chicken Enchiladas
So good you won't even miss the cheese!
Servings - 4 servings
Ingredients
- 2 tsp vegetable or canola oil
- 1 lb. ground chicken
- 1/2 medium yellow onion, chopped
- 1 hot pepper, seeded and chopped
- 1 tsp garlic powder
- Salt and pepper, to taste
- 6 oz organic tomato paste plus 2 cans worth water
- 6 oz homemade or store bought chicken stock
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder, onion powder, salt, pepper each
- 1 cup cooked rice
- 10 small corn tortillas
- 1-2 cups shredded cheese, optional Omit if dairy free.
- 1 bag frozen corn
Instructions
- Preheat oven to 350.
- In large skillet, heat the oil and the add the ground chicken, chopped onion, chopped hot pepper, garlic powder, salt and pepper.
- In small saucepan, add tomato paste, 2 cans worth of water and 1 can worth of chicken stock. Whisk together and add in the chili powder, ground cumin, garlic powder, onion powder, salt and pepper. Cook over medium-low heat until bubbles.
- Remove from heat.
- Once the ground chicken has cooked through, add 1 cup of the tomato/enchilada sauce and the 1 cup of cooked rice. Stir together. *Note: I always save leftover rice and freeze it. This is a perfect meal to use up some frozen rice!
- Spread a few spoonfuls of the chicken and rice filling into the tortilla, roll up and place into baking dish.
- Pour the remaining tomato/enchilada sauce over the top of the tortillas. Bake at 350 for 15-20 minutes.
- Optional: Before baking, sprinkle the shredded cheese over the top of the enchilada sauce.
- Cook frozen corn as directed on package instructions.
- Serve Cheeseless Chicken Enchiladas with Corn.