One of my favorite summer recipes is Zucchini and Black Bean Enchiladas. But zucchini isn’t quite in season yet, so I decided to try a different version. No matter what you stuff in the tortilla, I think the key to great enchiladas is homemade sauce.
This time I used Penzey’s Chili 9000 seasoning to make the enchilada sauce. It is not too spicy, but does have a lot of flavor, with Ancho Chili Pepper, Cumin, Garlic, Cilantro, Onion, Paprika, Cayenne Pepper, Lemon Peel, Mexican Oregano, Black Pepper, Cocoa Powder, Citric Acid, Turmeric, Cinnamon, Coriander, Ginger, Natural Smoke Flavoring, Fenugreek, Cloves, Fennel, Nutmeg, White Pepper, Anise Seed, Jalapeño Pepper, Star Anise, and Cardamom. Don’t stress if you don’t have access to Penzey’s, just substitute a mix of chili powder and cumin and you’ll be all set.
The enchiladas themselves were also delicious, and will make great packed lunches for the week. I still can’t wait to have the zucchini and black bean version again later this summer!
Chicken and Spinach Enchiladas
1 t minced garlic
1 (15 oz.) can tomato sauce
1 T Penzey’s Chili 9000
1 c. vegetable or chicken broth
1 T canola oil
1 large onion, peeled and chopped
2 c. cooked shredded chicken
1 (10 oz.) package frozen spinach, thawed and drained
6 tortilla, such as La Tortilla Factory
1 c. reduced fat shredded cheddar
To make the enchilada sauce, coat the bottom of a small saucepan with cooking spray. Add minced garlic. Cook just until beginning to brown, and then add tomato sauce, spice, and broth. Simmer for 15-20 minutes.
Meanwhile, in a large frying pan, heat canola oil. Add onions and cook for 15-20 minutes on medium-low heat. Add chicken, spinach, and 1 c. of the prepared enchilada sauce. Simmer for 5 minutes, until heated through.
Coat the bottom of a 13×9″ dish with cooking spray. Fill each tortilla with a heaping 1/2 c. of chicken mixture, and place seam side down in the dish. Pour remaining enchilada sauce over filled tortillas. Sprinkle cheddar cheese on top. Bake at 350F for 20-25 minutes.