Chicken and Spinach Whole Wheat Enchiladas With Refried Black Beans

1 07 2013

I am a sucker for a good Mexican meal, but sometimes it can be way too heavy. I found these great recipes in my Cuisine at Home books and lightened them up even further by cutting the cheese in half and switching out for a low-fat option as well as using whole wheat tortillas rather than flour or corn tortillas. This picture didn’t turn out very well, but I can assure you the meal was delicious!

Chicken and Spinach Whole Wheat Enchiladas With Refried Black Beans

Chicken and Spinach Whole Wheat Enchiladas With Refried Black Beans

The following serves 4 (compliments of Cuisine at Home and This Girl’s Gotta Eat):

  • Diced onion
  • Minced garlic
  • Ground cumin
  • Olive oil
  • 1 package ground chicken
  • 1 cup frozen corn kernels
  • 1 (6 oz) bag fresh baby spinach
  • 1/4 cup Philadelphia original cooking creme or 2 wedges of laughing cow cheese
  • Salt and pepper
  • 8 (6-inch) whole wheat tortillas
  • 2 cups enchilada sauce, see below
  • 1 cup low-fat Mexican cheese blend or mozzarella, shredded
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (4 oz) can diced green chilies
  • 1/2 cup low-sodium chicken stock
  • Zest and juice from 1 lime

Preheat oven to 400. Coat a baking dish with non stick spray.

Sweat 3/4 cup onion, 1 Tbsp garlic and 1/2 tsp cumin in 1 Tbsp oil in a large nonstick skillet over medium heat until soft, 4-5 minutes. Next add the ground chicken and cook, crumbling with a wooden spoon, until browned. If you like a little extra kick, you can add some chipotle in adobe and sauce at this point as well. Next, add corn and toss in spinach and cook until wilted, a few minutes. Next, stir in the cooking creme or laughing cow cheese until combined. Simmer 4-5 minutes, then season with salt and pepper.

Spread 1 cup of the enchilada sauce on bottom of prepared dish. Fill each tortilla with 1/3 cup filling, then roll. Place enchiladas in dish, seam side down, then top with remaining 1 cup sauce, leaving edges dry. Sprinkle enchiladas with cheese. Bake until cheese melts and tortillas are brown on the edges, 15-20 minutes. Serve with additional sauce if desired.

While the enchiladas are baking, work on the beans. Heat 2 tsp olive oil in a medium saucepan over medium; add onion and garlic, sweat vegetables for a minute or two. Next, add the green chilies and cook for another minute. Add half the beans to the onion mixture, mashing with a potato masher until slightly chunky, stir in remaining beans. Add chicken stock, zest, 1/2 tsp each of ground cumin, chili powder and ground coriander. Heat until beans are warmed through, about 10 minutes. Stir in lime juice before serving.

To make the enchilada sauce:

  • Sweat 3/4 cup minced onion and 1 Tbsp minced garlic in 1 Tbsp olive oil in a saute pan over medium heat until soft, 4-5 minutes.
  • Stir in 1 Tbsp chili powder, 2 Tbsp tomato paste, 1 tsp each of oregano and cumin and 1/2 tsp each of coriander and cayenne pepper; cook 1-2 minutes.
  • Whisk in 2 cups low-sodium chicken broth until spices are dissolved. Bring sauce to a boil, reduce to a simmer and cook 10 minutes.
  • Add 8 oz tomato sauce, simmer 5 minutes, then season with salt.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: