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Delicious homemade enchiladas made with the best canned tomatoes!
I am going through withdrawals from my favorite Mexican restaurant right now. My husband and I go ALL THE TIME but since he’s deployed, it feels kind of wrong to go by myself. So I’m toughing it out and dealing with my taco cravings and my neon margarita cravings and it’s all been pretty awful.
I was really desperate recently and had to have an enchilada. Like, I wasn’t going to make it through the day without an enchilada.
I used to always buy enchilada sauce in a can but I’ve found recently that it’s just as easy to make your own! I went to Walmart and bought some Hunt’s tomato sauce which was the base of my sauce. You just add in the spices and bam, enchilada sauce!
Hunt’s is my favorite canned tomato brand. I counted the Hunt’s diced tomatoes in my pantry just so I could share with you guys aaaaaand…. 13. Yeah, I think I have a Hunt’s diced tomatoes problem.
Hunt’s uses a really unique flashsteam peeling method that you can read about here if you’re interested.
So for my enchiladas I wanted chicken and beans. I don’t typically got for beans in my enchiladas but I just really wanted some pinto beans!
The filling is just the chicken and the beans and the sauce. That’s all wrapped in corn tortillas and rolled up. And then they are topped with more sauce and lots of cheese! I topped mine with some sour cream, fresh tomatoes, and cilantro but I really wished I’d had some avocado on hand, too.
These totally satisfied my enchilada craving and for the first time in a long time, I was actually excited about eating leftovers!
- 1 1/2 teaspoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 15- ounce can Hunt's Tomato Sauce
- 1 cup chicken broth
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 1 15- ounce can pinto beans drained and rinsed
- 12 corn tortillas
- 1 1/2 cups Mexican blend cheese
- sour cream cilantro, tomatoes, olives, etc for serving
Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray.
Heat olive oil over medium heat in a large skillet. Add onion and cook until soft and translucent. Add garlic and cook another 30 seconds until fragrant. Add chili powder, cumin, crushed red pepper flakes and salt.
Pour in Hunt's Tomato Sauce and chicken broth. Whisk to combine. Bring to a boil and allow to cook 2 minutes, stirring occasionally. Remove about 1 1/2 cups of the sauce and set aside.
Stir the shredded chicken and pinto beans into the remaining sauce.
To assemble, place your corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for about 20 seconds or until soft and pliable.
Working on one tortilla at a time, spoon about 1/3 of the chicken mixture into the tortilla. Wrap up and place seam side down in the prepared pan. Repeat with remaining tortillas.
Pour the reserved sauce over top and sprinkle with the cheese.
Bake for about 20 minutes or until cheese is melted and bubbly. Serve with garnishes if desired.