Morning Light Chicken Enchiladas
Morning Light Chicken Enchiladas
These enchiladas came to party.
Our Morning Light Enchiladas are cheesy, saucy, cozy, and packed with the kind of flavor that makes everybody at the table go quiet for the first few bites. You know the kind.
Morning Light brings a bright, punchy twist to a comfort food classic, giving the sauce a bold flavor that feels a little fresher, a little more fun, and a lot less boring than your average enchilada situation. Add shredded chicken, diced green chiles, black beans, melty cheese, and a little smoky chipotle, and you’ve got a dinner that absolutely pulls its weight.
The best part is that these feel homemade and impressive without making your life harder. Morning Light does a lot of the heavy lifting here, so you get big flavor without needing a mile-long ingredient list or an all-day cooking project. We love that for us.
This is a great recipe for weeknights, feeding a crowd, or bringing to a friend who needs dinner and a reason to be obsessed with you. Top with avocado, cilantro, jalapeños, sour cream, or whatever makes your heart happy.
Comfort food, but with a little sparkle.
Instructions
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
3 cups Morning Light mix, divided
1.5 lbs chicken breast, cut into small pieces
1 (15 oz) can black beans, drained and rinsed
1 can diced green chiles
8 large flour tortillas
3 cups shredded cheese
1 small white onion, diced
1 chipotle in adobo sauce, minced
4 tablespoons olive oil, divided
3 tablespoons flour
Directions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken, diced onion, diced green chiles, and chipotle. Cook, stirring occasionally, until the chicken is cooked through and the onion has softened. Stir in the black beans and cook for 1 to 2 more minutes, just until warmed through. Remove from the heat and set aside.
Heat the remaining 2 tablespoons of olive oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute. Slowly whisk in the Morning Light mix until smooth. Simmer uncovered until the sauce thickens slightly.
Pour 1 cup of the enchilada sauce into the chicken mixture and stir to combine.
Grease a 9 x 13 baking dish. Fill each tortilla with a generous amount of the chicken mixture and a sprinkle of cheese, then roll and place seam side down in the dish. Repeat with the remaining tortillas. Pour the remaining sauce evenly over the enchiladas and top with the remaining cheese.
Bake uncovered at 365°F for 20 minutes. Garnish with your favorite toppings and enjoy.
Make It a Party
These Morning Light Chicken Enchiladas are delicious straight out of the oven, but the toppings are what really make them feel like a party. Serve them with sour cream, lime wedges, extra cilantro, and these easy homemade favorites:
Pico de Gallo
Ingredients
4 roma tomatoes, diced
1/2 small white onion, finely diced
1 jalapeño, seeded and finely diced
1/4 cup chopped cilantro
Juice of 1 lime
Salt to taste
Directions
Stir everything together in a bowl and let sit for 10 to 15 minutes before serving so the flavors can come together.
Guacamole
Ingredients
3 medium avocados
1/4 cup red onion, diced
1/4 cup cilantro, chopped
Zest and juice of 2 limes
1 small jalapeño, diced
1/2 teaspoon sea salt, plus more to taste
Directions
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash gently with a fork until you reach your desired consistency. Stir in the red onion, cilantro, lime zest, lime juice, jalapeño, and sea salt. Taste and add more salt if needed. Serve immediately.
The biggest issue was really the sauce method. Once that’s fixed, the post works really well.