What’s not to love about enchiladas? They’re simple, delicious, and they’re just as good, if not better leftover the next day. This recipe is perfect for a weeknight dinner for two and pairs perfectly with our Black Diamond Flake Sea Salt. The juicy, spice filled enchiladas are begging for a burst of flavor, and a touch of crunch that the deep black crystals are large, pyramid shapes deliver.
Preheat oven to 425 degrees F. Spray a 9×13 baking dish with cooking spray and set aside.
Heat a large saucepan over medium heat and add olive oil. Add the onion, jalapeño and 1/2 teaspoon salt. Cook, while stirring often, for about 7-10 minutes or until softened. Then add in the garlic and prepared spice mix and cook for another 30 seconds. Pour in the roasted tomatoes and water. Bring to a simmer on medium low heat and cook for 5 minutes.
Add the chicken into the pan. Reduce heat to low, cover and cook for about 15-20 minutes or until the chicken is cooked through. Transfer the chicken into a plate and allow to cool. Pour the sauce through a strainer into a bowl and push down as much liquid as possible. Season the sauce with salt and pepper to taste. Transfer the onion mixture to a bowl and set aside.
Once cool enough to handle, shred the chicken. Add chicken to the onion mixture and 1/4 cup of the sauce, 1 cup of the cheese and the cilantro. Stir to combine.
Stack the corn tortillas on a plate and wrap with plastic wrap. Microwave for about 45 seconds to soften them. Working with one tortilla at a time, place 1/3 cup of chicken mixture into the middle of each tortilla and wrap tightly. Place the seam end down onto a 9×13 baking dish. Spray the tops of the enchiladas with cooking spray and place into the oven for 5-7 minutes to brown the tortillas.
Reduce heat to 400 degrees F. Remove the enchiladas from the oven and pour the sauce over them evenly. Then top with the remaining cheese. Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for 5 more minutes. Remove from the oven and allow to cool for 10 minutes. Then top with avocado, lime juice, sour cream and Black Diamond Flake Sea Salt. Enjoy!
