Enchiladas - Eric Anwiler (Gimme Some Oven)

Total Time: 1 hour

Yield: 4 servings (2 per person)

Ingredients

• 2 Tbsp. oil (vegetable or canola)
• 1 (15.5 oz.) can mashed lentils or black beans, drained
• 2 cups or 16 oz cooked pork, chicken or beef diced or shredded *see note
• 1 medium onion, diced
• 2 (4 oz.) can chopped green chiles
• 8 oz / 2 c shredded sharp cheddar cheese
• 8 soft taco sized flour tortillas

Method

1. Preheat oven to 350 degrees. Lightly grease a large baking dish. 

2. In small skillet, heat 2 Tbsp. oil over medium heat. Add diced onion and green chiles. Saute until onions are cooked and translucent. Turn off heat and add chicken to mixture.

3. To assemble the enchiladas, set up an assembly line including: tortillas, sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread a spoonful of sauce in a line down the center. Then add beans on top of the sauce, then 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.

4. 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.

(Measurements for our use: 1/2 c meat mix packed, 1/4 c beans (light), 3/4 oz cheese, half of 1/3c sauce) 
 

If you are beginning with raw chicken, cook in slow cooker with 1-2 cans enchilada sauce and 1 can green chiles (6-8hrs on low) or cook alongside the onions and chiles in skillet. Then dice or shred the meat afterwards.

Sauce

• 6 Tbsp. chili powder 
• 3 Tbsp. flour 
• 1 tsp. chipotle peppers
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken broth 
• 1 small can tomato paste 
• 2 Tbsp. oil (vegetable or canola)

 Heat 2 Tbsp. oil in saucepan over medium heat. Add in the first six ingredients to the oil and stir for 1 minute. Then add chicken broth and tomato paste. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 10-15 minutes until thick.