Cooking with Ruth

THE BEST CHICKEN ENCHILADAS

INGREDIENTS:

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 2 cups chopped or shredded cooked chicken*
• 15 ounce can black beans, rinsed and drained
• 4 ounce can diced green chiles
• 1 teaspoon chili powder
• 1teaspoon ground cumin
• ½  teaspoon dried oregano
• ½  teaspoon salt
• 1 ½ cups enchilada sauce, (about 12 ounces) homemade or store-bought
• 12 ounces shredded cheese, (about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination
• 8 large flour tortillas

WHAT TO SERVE WITH ENCHILADAS

Here are some suggestions for enchilada toppings:

• Guacamole or avocado
• Salsa
• Sour cream
• Chopped red onion or green onion
• Chopped cilantro

Nutrition Information:

Serving: 1enchilada, calories: 372kcal, carbohydrates: 32g, protein: 25g, fat: 16g, saturated Fat: 7g, cholesterol: 60mg, sodium: 1300mg, potassium: 377mg, fiber: 6g, sugar: 6g, vitamin a: 694iu, vitamin c: 9mg, calcium: 285mg, iron: 3mg

If you are interested in joining cooking classes, there are openings on Thursdays.  Contact Brian at 316-942-6300 #1209 to inquire.