There always seems to be less time in the day than we need in order to get everything done and still get dinner on the table in a timely manner. And as easy as it would be to just order take-out, you could just as easily make these amazing hibiscus chicken enchiladas. They’re a fiesta of flavor and an incredibly easy meal that anyone can make! For a quick dinner, serve these enchiladas with tortilla chips and fresh salsa.
These savory hibiscus chicken enchiladas are the perfect main dish, bursting with delicious Tex-Mex flavor. It only takes about 10-15 minutes to get all of the ingredients prepared and ready to go. Then they go in the oven for 18-20 minutes, or until they’re nice and crispy and the cheese is melted.
Possible Variations and Tips
Not only are these enchiladas healthy and easy, but they can also be easily adapted to accommodate dietary constraints and the ingredients you have in your home. For example, if you don’t have any black beans, simply substitute pinto beans. If you have gluten sensitivity, you can easily swap out the flour tortillas for gluten-free flour tortillas. Lastly, there are so many different varieties of cheeses out there, so don’t feel like you have to stick with cheddar. Queso fresco, smoked Gouda, Monterey Jack, and mozzarella cheese are all excellent substitutes, to name a few. You could even mix a few cheeses together and make a blend. The possibilities are endless.
One of the best ways to make assembling the enchiladas a breeze is to get all of your ingredients prepped and laid out in front of you before starting to fill the enchiladas. Prepare the sauce, sauté and cook the onions and chicken, place the beans into a bowl, and shred the cheese. That way just can just go down the line and put each component onto the tortillas. It’s also great to already have your oven preheated and a 13×9-inch pan greased.
The Benefits of Hibiscus
Adding the hibiscus tea to the enchilada sauce really kicks the flavor in the enchiladas up a notch. It adds a slight tangy flavor to the sauce that isn’t overpowering, but if you try an enchilada without it, you can taste the difference — almost like something’s missing. Adding the hibiscus tea is a must, but you can vary the amount; add one or two bags until you like how it tastes.
Aside from being a delicious tea, hibiscus also has some amazing health benefits. Hibiscus is known to have high amounts of vitamin C and is also rich in natural antioxidants. It contains a number of active constituents, including citric acid, which is the source of its refreshing tangy taste. Pectin and flavonols are also found in hibiscus. All of these elements together create even more reasons to indulge in a fresh cup of hibiscus tea, or add the tea to these delicious enchiladas.
Savory Hibiscus Chicken Enchiladas
Makes 8 enchiladas
Ingredients & Instructions:
- 2 tablespoons coconut oil
- 1/2 large onion, chopped
- 3 medium chicken breasts cut into 1/2-inch cube
- 3 cups (2 cans) red enchilada sauce
- 1 or 2 bags Buddha Teas Hibiscus Tea
- 1 (15.5-ounce) can black beans
- 8 medium flour tortillas
- 3 cups shredded cheddar cheese
- Chopped parsley, cilantro, or hibiscus flowers for garnish
Preheat oven to 350 degrees F. In a large frying pan, heat the coconut oil over medium high heat. Add in chopped onions and chicken pieces and sauté until the chicken is cooked through and the onions are tender. Set aside.
In a small saucepan, combine the enchilada sauce and hibiscus tea. Stir to combine and place on the stovetop. Warm over medium heat until steaming. Set aside.
Drain and rinse the black beans.
To assemble the enchiladas, lay a tortilla on a plate (or flat surface). Spread enchilada sauce/tea mixture over the tortilla. Scoop the beans into the middle of the tortilla, in a line. Place the chicken/onion mixture over the beans, and finally top it with a generous sprinkling of cheddar cheese. Roll it up and place it in a large (13×9-inch) baking dish.
Repeat with remaining tortillas and spread more sauce and cheese on top of the enchiladas. Place the pan in the oven to bake for 20 minutes. Top with chopped parsley or cilantro and hibiscus flowers and serve.