Chicken Enchilada with Beets and Tomato Sauce
This chicken enchilada with beet recipe is so rich in color, texture and flavor. It is perfect for sneaking in beet for your picky eaters!
Servings: 2 people
Calories: 423kcal
Ingredients
- 3 cups Cooked and seasoned chicken breast (I made mine in a slow cooker!) shredded
- 1 Tomato large, diced, or sub with 1 cup canned diced tomatoes
- 1/2 Onion large, diced
- 1 Beet medium, diced
- 1 tsp Paprika
- 1 tsp Chili pepper flakes
- 7 Gluten-free tortilla
- 1/4 cup Dairy-free cheese (I made my own mochi cheese!) shredded
- Salt and Pepper to taste
- 1 tbsp Cooking oil
Instructions
- Heat cooking oil in a sauce pan or medium pot over medium heat
- Add onion to saute until fragrant. Then add tomatoes into pot and cover
- Add diced beets and 1/2 cup water if content is drying out. Cover and reduce to a simmer until beets are tender
- Turn off heat. Add peprika and chili pepper flakes then blend content in sauce pan until desired consistency. Season to taste
- Preheat oven to 275F
- Roll 1/3 to 1/2 cup of shredded chicken into each tortilla and arrange them in baking dish
- Pour blended sauce over arranged tortilla rolls. Sprinkle dairy-free shredded cheese on top
- Bake enchiladas at 275F for 15 mins until chicken is warmed up and cheese is melted
- Serve and enjoy!