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Enchiladas are known in my family to become the ultimate convenience food.
I've grown up all my entire life feeding
on them a number of different ways: crimson sauce, green chile, a tomatillo salsa edition, avocado and even sour cream.
In my opinion, all enchiladas are worthy of eating.

And shame on me for not giving you this formula sooner! The first
time I made this version, Sarah and I devoured these after a long day of photography and
quality recipes. Our minds had been teetering on the verge of delusional and delirious, but our bellies were happier than ever.
Now that Tony's home, he's been craving house cooked meals.
Up to now I've made him turkey meatballs, healthy pizza dough recipe poultry parm, pepper jack and chicken pasta and lastly, these gorgeous enchiladas.
He's an athlete so I have to ensure that my quality recipes are both fulfilling, filling and delicious.

More often than not, he is never able to inform that my quality recipes are lightened-up or much healthier versions of his favorites.

These enchiladas were no exception.
To make this recipe healthier, I used a few key elements:
Chicken breast rather than rotisserie chicken: we bake the chicken breast first, after that shred it.
It's easy and you do not get the added calories + fat that the average store
bought rotisserie chicken does.
Refried coffee beans: I love, love, love using refried coffee beans in my own enchilada recipes
because of the added nutrition, fiber and protein.
And yes it makes the enchiladas actually melt in the mouth area.

Homemade enchilada sauce: this is actually the most
exciting part of the formula. Making your personal
enchilada sauce is simpler than you can imagine.

Just tomato sauce, garlic clove, onions and some spices.

You are going to be making it over and over! And best yet, it cooks while your
chicken white meat is baking and that means
you get a couple of things done simultaneously.

These enchiladas are a healthful complete meal and may please any kind of crowd. You happen to be also welcome to use small whole wheat tortilla rather than corn. Personally, i just love the
way corn tortillas taste with the other flavors
but it's your decision.
Skinny Refried Bean & Poultry Enchiladas with Homemade Enchilada Sauce
Prep time:
15 mins
Cook time:
45 mins
Total period:
1 hour
Ingredients
1 white onion, finely diced
4 cloves of garlic, minced
3 tablespoons chili powder
Salt and pepper, to taste
1 - 15 oz can refried beans (I love to use refried black colored
beans)
1/2 cup shredded colby jack cheese
1/2 cup shredded pepper jack cheese
12 yellow corn tortillas
Instructions
Preheat oven to 400 levels F. Series a baking sheet or large skillet
with foil and squirt with nonstick cooking spray.

Set aside.
As the oven to preheating, prepare the enchilada sauce by heating oil within a moderate saucepan over medium high heat.
Add in garlic clove and onions and sauté for
5 minutes or until onions become translucent. Add in chili natural
powder, cumin, oregano and cayenne pepper and mix for
30 secs to allow the spices to cook a bit. Stir in tomato sauce and drinking water, then provide
to a boil. Reduce temperature to a moderate low and simmer for approximately 20 minutes.

While enchilada sauce is cooking, place poultry breasts on ready baking pan, time of
year with salt and pepper and bake for 15-20 moments or until chicken is cooked completely and is no longer pink.
If your chicken breasts are on the wider side, this might take a small longer than 20 mins.
It's always better to test having a meat thermometer to make sure they are fully cooked.
Once carried out cooking, shred poultry with two forks.

Reduce oven temperature to 350 degrees F.
To make the enchiladas: Prepare enchiladas by spreading ¾ cup of enchilada sauce in the bottom
of a 9x13inch baking pan. To assemble enchiladas, place 2 tablespoons
of refried beans within a corn tortilla, after that
top with several tablespoons of shredded chicken and about 2 tablespoons of
enchilada sauce. Move tortillas up and place seam side down in pan. Repeat with staying tortillas.
Next pour remaining enchilada sauce outrageous from the tortillas and sprinkle with cheeses.
Cover skillet with foil and bake enchiladas for 25-30 a few minutes.
Remove from range and allow to awesome for 5 minutes before serving.
Garnish with onion, avocado, tomato and cilantro, if desired.Makes 6 servings,
2 enchiladas each.