Enchiladas are one of those meals that are pretty hard to screw up. I make it a little different every time depending on the ingredients I have. The key is to cook everything together so all the flavors blend, and then fill the tortillas. This recipe is a little lighter on calories because the only cheese is on top, not inside.
1 Tablespoon extra virgin olive oil
1/2 onion, chopped
1/2 cup bell peppers, chopped (optional)
1 cup sliced mushrooms
1 can black beans, drained
2 cloves garlic
1 heaping Tablespoon flour
1/4 cup chopped cilantro
1 cup chicken stock
2 Tablespoons diced green chiles
1 teaspoon cumin
1 large can of Las Palmas Green Enchilada sauce (there may be a little left over)
1 - 1 1/2 cups of white cheddar cheese (or whatever you like best)
1 chicken breast, cooked (If I don't use chicken, I just add more mushrooms and black beans and a cup or so of cooked rice)
1. Preheat oven to 350 degrees.
2. Heat oil in a saute pan. Add onions, bell peppers, mushrooms and cook until soft.
3. Add garlic and cumin and stir. Add chicken to reheat.
4. Sprinkle flour and add chicken stock. Stir.
5. Add black beans, diced green chiles, juice from the lime, and a dash of salt and pepper. Mix in cilantro. (You can also add salsa or a little enchilada sauce here if you like). Continue to cook and stir until desired consistency.
6. Pour enchilada sauce in a 13 x 9 inch pan. Enough to coat the bottom. In a separate pan, heat tortillas individually. (If you don't heat then, they will tear as you fill and roll tortillas).
7. Fill tortilla with about 1/4-1/2 cup of mixture. Roll and place in pan. Repeat.
8. Once you've filled all of your tortillas, pour enchilada sauce over the top so all enchiladas are well coated. Top with olives, jalapenos or anything else you like and bake in the oven for about 25-30 minutes.