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. To 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 makes it possible to lock in nutrients pretty fast. Canned produce goes from field to package within 4 hours of harvest. This process allows us to 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 repeatedly, 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 the grocery store, think about adding some canned fruits and vegetables to your cart. They are convenient, provide incredible value, encourage sustainability, and help you sustain a nutritious and healthy 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 needed for this recipe with ease.
For more quick and easy dinner ideas, click HERE.
Let’s Get Cooking
Let’s Get Cooking
The Best Fiesta Chicken Enchiladas
Your new family favorite. Tortillas are stuffed with tender chicken and hearty vegetables. Then baked in a rich and flavorful sauce with a blend of cheeses. It's hearty, cozy, simple, and perfectly delicious.
Your new family favorite. Tortillas are stuffed with tender chicken and hearty vegetables. Then baked in a rich and flavorful sauce with a blend of cheeses. It's hearty, cozy, simple, and perfectly delicious.
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
Yields:4 Serves
1X
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Ingredients
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1
15-ounce can whole kernel corn
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1
15-ounce can black beans
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20
ounces canned chicken breast
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2
Tbsp olive oil
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1
small onion, diced
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2
cloves garlic, finely minced
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1/2
tsp cumin
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1/2
tsp chili powder
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1/4
tsp salt
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1/4
tsp black pepper
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1
4.5-ounce can of diced green chiles
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10
tortillas-(I use grain-free tortillas)
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2
15-ounce can red enchilada sauce
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4
ounces grated cheddar or shredded Mexican blend cheese
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Freshly chopped cilantro leaves to garnish
Instructions
- 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.
Notes
- 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.
