One of the lessons my Grandmother taught me in the kitchen is how to utilize canned fruits and vegetables. Yes, canned foods offer everyday ease and value-which is especially comforting during these times of stress and uncertainty. But, they can also help make eating healthy more convenient. Til this day, I always keep my pantry well stocked with all my favorite canned fruits, vegetables and lean proteins. And today, I’m showing you how to make the best Fiesta Chicken Enchiladas using canned ingredients.
Now, canned fruits and vegetables can easily add value to your healthy diet primarily because of the canning process. The efficiency of modern canning facilities make it possible to lock in nutrients pretty fast. Canned produce goes from field to package within 4 hours of harvest. This process allows us access seasonal fruits and vegetables at their peak ripeness and nutrition all year round.
5 MORE FACTS TO GET YOU COOKING WITH CANS:
- Canned foods can help reduce the amount of perishable food Americans waste per year.
- During the canning process, peels, cores and other inedible plant matter are removed and reused as agricultural feed compost.
- Metal cans can be recycled over and over again, making canned foods environmentally friendly.
- With over 1,500 varieties of canned foods available year-round, you will always have access to a world of ingredients.
- A well-stocked pantry of canned foods can provide the recommended 42 cups of fruit and 53 cups of vegetables an average family needs every week.
So, the next time you hit up the grocery store, think about adding some canned fruits and vegetables to your cart. They are convenient, they provide incredible value, they encourage sustainability and they help you sustain a nutritious and heathy lifestyle.
HOW TO MAKE FIESTA CHICKEN ENCHILADAS:
Fiesta chicken enchiladas make for a cozy, simple and delicious meal while using mostly canned foods. From the chicken to the enchilada sauce, I was able to find everything we need for this recipe with ease.
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Your new family favorite. Chicken enchiladas packed with rich warm spices, bold flavors and hearty vegetables.
1 15-ounce can whole kernel corn
1 15-ounce can black beans
20 ounces canned chicken breast
2 Tbsp olive oil
1 small onion, diced
2 cloves garlic, finely minced
½ tsp cumin
½ tsp chili powder
¼ tsp salt
¼ tsp black pepper
1 4.5-ounce can of diced green chiles
8–10 tortillas-(I use grain-free tortillas)
2 15-ounce can red enchilada sauce
4 ounces grated cheddar or shredded Mexican blend cheese
Freshly chopped cilantro leaves to garnish
To begin, preheat the oven to 375˚F.
Now, drain and rinse the cans of corn and black beans and set them aside. Drain the cans of chicken breasts and set them aside.
Heat the olive oil in a skillet over medium-high heat and add the onion and garlic. Sauté until the onions are tender, about 5 minutes, stirring frequently. Now stir in the cumin, chili powder, salt, pepper and green chiles and cook for 2-3 minutes. Then add all the chicken to the skillet and stir to combine. Continue to cook for 2-3 minutes to warm the chicken through. Remove the mixture from the heat and set it aside.
If you’re using grain-free or corn tortillas, wrap 3-4 tortillas in damp paper towels and microwave the tortillas in 30-second increments until they are warmed through. Doing this will make it a lot easier to work with the tortillas without them falling apart. Note that flour tortillas do not require this process.
Now, spray a 9X13 casserole pan with avocado oil spray (or any cooking spray of your choice) and spread about a ½ a cup of enchilada sauce on the bottom of the pan. Set the pan aside.
To assemble the enchiladas, spread a heaping tablespoon of enchilada sauce to the center of the tortilla, and top that with about 2 heaping tablespoons of the chicken mixture, a tablespoon of black beans and a tablespoon of corn. Roll the tortilla up and place it in the casserole pan, seam side down. Continue this step until all the tortillas are filled and rolled. Scatter any remaining filling (chicken mixture, black beans and corn) over the rolled tortillas and pour the remaining enchilada sauce on top. Cover the whole thing with the grated cheese.
Transfer the pan to the preheated oven and bake for 15-20 minutes or until the cheese is melted. Garnish with chopped cilantro. Other topping options can include sour cream, guacamole, avocado…etc. Serve immediately.
Store leftovers in an airtight container for up to 3 days in the fridge.
Keywords: Chicken enchiladas, fiesta chicken enchiladas
This post is in collaboration with Cans Get You Cooking. However, all thoughts, opinions and content are my own. As you know, I only work with brands and companies I wholeheartedly believe in. And, I will always strive to introduce you to the brands and businesses that are working to better our lives as a whole. Thank you for your continued support of Clean Foodie Cravings.