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Ingredients
US|METRIC
2 SERVINGS
- 12 oz. enchilada sauce (bottle of, or make my 5 minute, no-cook enchilada sauce)
- 8 corn tortillas (x 6 inch)
- 3 cups Mexican style cheese (grated, or try a vegan cheese)
- 4 oz. green chilies (optional)
- diced avocado (optional)
- Sour Cream (optional)
- hot sauce (optional)
- chopped cilantro (optional)
- 14.5 oz. diced tomatoes (or tomato puree or tomato sauce)
- 1/4 cup water
- 2 Tbsp. olive oil
- 2 tsp. apple cider vinegar
- 1 tsp. cumin
- 1 tsp. onion powder
- 2 tsp. chili powder
- 1/2 tsp. chipotle powder (– optional, plus more to taste, or add a canned chipotle pepper, or smoked paprika and cayenne for heat)
- 1 1/2 tsp. kosher salt
- 2 garlic cloves (or 2 teaspoons granulated garlic)
- 1 tsp. oregano (optional, dry or fresh)
- 2 Tbsp. olive oil
- 1/2 onion (diced, see notes)
- 4 cloves garlic (rough chopped, see notes)
- 1 yam (large, or sweet potato, diced into ½ inch cubes, optional, or sub 1 large bell pepper, or zucchini)
- 16 oz. frozen corn (regular or fire-roasted – or sub fresh corn.)
- 15 oz. black beans
- 2 cups cooked chicken
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. kosher salt
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Directions
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Notes
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