Ingredients
Enchilada Sauce
- 3 tablespoon salted butter
- 3 tablespoon all-purpose flour (or a gluten-free flour)
- ½ tablespoon minced garlic
- 3 tablespoon chili powder
- ¾ teaspoon ground cumin
- 1 teaspoon fine sea salt
- ¾ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 can (15 oz) tomato sauce
- 1 ½ cup vegetable broth
Enchilada Assembly
- 1 rotisserie chicken, shredded (3 ½ cups)
- 1 can (4 oz) green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup yellow onion, diced
- 1 tablespoon olive oil
- 3 cup shredded monterey cheese, divided
- 12 corn tortillas
- cilantro for garnish (optional)
Instructions
Enchilada Sauce
- In a small bowl, whisk together the flour, chili powder, cumin, sea salt, onion powder, cayenne, oregano, coriander, and smoked paprika. Set aside.
- In a small sauce pan, heat butter on medium-low heat until melted, don't burn. Add garlic and cook for 1-2 minutes until aromatic. Increase temperature to medium heat. Add flour and spice mix and mix all together. It will be clumpy, but keep mixing for about 2-3 minutes so that the spices cook.
- Add tomato sauce and vegetable broth and whisk until no longer clumpy. Bring to a boil, and then remove from heat.
Enchilada Assembly
- Heat olive oil on medium heat in a frying pan. Add diced onion and green chiles and cook until onion is translucent, about 3-4 minutes. Remove from heat and set aside.
- Preheat oven to 350° F. In a large bowl, combine onion and chile mix, black beans, shredded chicken, 1 ½ cups of monterey cheese, and 1 cup of enchilada sauce. Mix well.
- In a 13x9 glass pan, pour in ¼ cup of enchilada sauce and spread to cover the bottom of the pan.
- Cover 3-4 corn tortillas in a damp paper towel and heat in microwave for 30 seconds. Repeat with all the corn tortillas. This will help them to not rip when assembling the enchiladas.
- Assemble the enchiladas by dividing the filling between the tortillas, roll into a cylinder shape, and place in the glass pan with the tortilla seam facing down. These enchiladas should be stuffed as much as possible--there's a lot of filling!
- After the enchiladas are assembled, top with the rest of the enchilada sauce. Spread over the top and sides evenly. Top with 1 ½ cups of cheese.
- Bake for about 30 minutes, or until the center is warm and the cheese starts to bubble. Top with some cilantro, if you'd like. Allow to cool for 5-10 minutes before eating. Enjoy!