Ingredients:

  • 2 tbsp Avocado oil
  • 2 tbsp Whole wheat flour
  • 4 tbsp Chili powder
  • 1 tsp Cumin
  • 0.5 tsp Garlic powder
  • 2 cups Low-sodium chicken bone broth
  • 1 tbsp Tomato paste
  • 3 cups cooked shredded chicken breast
  • 4 oz Diced green chiles, undrained
  • 0.5 cup Finely diced red onion
  • 0.5 cup Fresh cilantro, chopped
  • 1 cup Black beans, rinsed and drained
  • 12 high-quality corn tortillas
  • 1.5 cups Shredded Monterey Jack cheese
  • 0.5 cup Sliced radishes
  • 1 Avocado, sliced

Instructions:

  1. In a small saucepan over medium heat, whisk the avocado oil and whole wheat flour for 1 minute until bubbly to create a roux.
  2. Stir in the chili powder, cumin, and garlic powder, allowing the spices to toast until fragrant. Gradually whisk in the chicken bone broth and tomato paste. Simmer for 8-10 minutes until the sauce thickens and coats the back of a spoon.
  3. In a large mixing bowl, combine the shredded chicken, diced green chiles, red onion, black beans, and a splash of the prepared enchilada sauce.
  4. Briefly pass each corn tortilla through a hot, lightly oiled skillet for 5-10 seconds per side to create a moisture barrier.
  5. Dip each tortilla into the sauce, fill with the chicken mixture, roll tightly, and place seam-side down in a 9x13 inch baking dish.
  6. Pour the remaining sauce over the rolls and sprinkle with shredded Monterey Jack cheese. Bake at 375°F (190°C) for 20 minutes until the cheese is melted and bubbly. Garnish with radishes, cilantro, and avocado slices.