Ingredients

The following ingredients have 4 Servings
  • 2 tsp vegetable or canola oil
  • 1 lb. ground chicken
  • 1/2 medium yellow onion, chopped
  • 1 hot pepper, seeded and chopped
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 6 oz organic tomato paste (plus 2 cans worth water )
  • 6 oz homemade or store bought chicken stock
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder, onion powder, salt, pepper each
  • 1 cup cooked rice
  • 10 small corn tortillas
  • 1-2 cups shredded cheese, optional (Omit if dairy free.)
  • 1 bag frozen corn

Instruction

  • Preheat oven to 350.
  • In large skillet, heat the oil and the add the ground chicken, chopped onion, chopped hot pepper, garlic powder, salt and pepper.
  • In small saucepan, add tomato paste, 2 cans worth of water and 1 can worth of chicken stock. Whisk together and add in the chili powder, ground cumin, garlic powder, onion powder, salt and pepper. Cook over medium-low heat until bubbles.
  • Remove from heat.
  • Once the ground chicken has cooked through, add 1 cup of the tomato/enchilada sauce and the 1 cup of cooked rice. Stir together. *Note: I always save leftover rice and freeze it. This is a perfect meal to use up some frozen rice!
  • Spread a few spoonfuls of the chicken and rice filling into the tortilla, roll up and place into baking dish.
  • Pour the remaining tomato/enchilada sauce over the top of the tortillas. Bake at 350 for 15-20 minutes.
  • Optional: Before baking, sprinkle the shredded cheese over the top of the enchilada sauce.
  • Cook frozen corn as directed on package instructions.
  • Serve Cheeseless Chicken Enchiladas with Corn.