2 chicken breast, skinless, baked and shreddedshredded beef or turkey works too
2bell peppers, diceddifferent colors are appealing
½canblack beans, drained and rinsed
1cupcorn, canned or thawed
2cupsSpanish rice, if using my recipe or 1 boxed brand.
2teaspoonground cumin
3tablespoonchili powder
salt and pepper to taste
1teaspoongarlic powder
15oz canHatch Oragnic Red Enchilada Sauce
1bag of 8gluten free tortillas, Udi's works great
optional fillings: green chiles, jalapenos, refried beans, salsa, bacon
optional toppings: dairy free sour cream, sliced avocado, dairy free cheese, salsa, chopped fresh cilantro, diced tomatoes, chopped green onions, and black olives
Instructions
Bake chicken and shred using two forks; set aside. Prepare Spanish rice in saucepan. Heat oil in large skillet over medium heat on stove top. Once heated through add diced onion to skillet.
Preheat oven to 350 degrees F.
Once onion is translucent add in diced bell peppers. Stir. Let soften.
Rinse and drain black beans; set aside.
Once bell peppers have softened add in shredded chicken, black beans, corn. Add in all spices and stir well.
Place heaping spoonfuls of filling down the center of tortillas. Then tightly roll tortilla and place seam down in 13 x 9 inch baking dish.
After baking dish is full, top with enchilada sauce.
Bake uncovered for 30 minutes.
Remove from heat and let stand for 5-10 minutes prior to serving. Place your favorite toppings of choice on.
Lastly, sometimes extra toppings are left over. When this happens save them for an upcoming taco night or heat over tortilla chips for a quick kid lunch.