Chicken and Vegetable Enchiladas

ingredients

2 Tbsp olive oil
2 tsp ground cumin, divided
1/4 cup flour
1/4 cup tomato paste
1 cup broth (I use chicken broth)
salt and pepper
3 cups mexican blend cheese, divided
1 15-ounce can black beans, drained
1 10-ounce box frozen corn
6 scallions, thinly sliced with white and green parts separated
16 6-inch corn tortillas
1 to 2 cups of cooked chicken

directions

1
Preheat oven to 400°.
2
In a medium saucepan, heat oil over medium heat. Add 1 tsp cumin, flour and tomato paste (or sauce), whisking 1 minute.
3
Whisk in broth and 3/4 cups water.
4
Reduce to a simmer and cook until slightly thickened (make filling while the sauce thickens, but be sure to stir occasionally).
5
In a large mixing bowl, combine 2 cups cheese, beans, corn, scallion whites, 1 tsp cumin, and chicken. Season with salt and pepper.
6
Lightly oil two 8-inch square baking dishes. Set aside.
7
Stack tortillas and wrap in damp paper towels. Microwave on high for 1 minute (or stack and wrap in aluminum foil and bake in oven for 5-10 minutes).
8
Top each tortilla with about 1/3 cup of filling.
9
Roll up tightly and arrange, seam side down, in prepared baking dishes.
10
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce.
11
Bake uncovered until hot and bubbly (about 15-20 minutes).
12
Cool 5 minutes and serve.

notes

I often use a can of tomato sauce in place of the tomato paste. This will cause the sauce to take longer to thicken, so give it extra time. If desired, a 10-ounce of frozen spinach, thawed and squeezed dry, can be added to the filling.

Source: Brittany Sivyer