This past weekend Mama Jess launched Bien Good Organic Enchilada & Pasta Sauce at Whole Foods Schaumburg, IL. I am THRILLED to offer this sauce – as it’s the ONLY organic enchilada sauce on the market, and if you love enchiladas as much as I do, it’s perfect! Bien Good is NOW available on-line too through our site and our on-line seller, Abe’s Market: www.abesmarket.com.
This sauce saves you a step when you make enchiladas…no more tedious sauce making for you. And even better, I made Mexican cuisine very healthy and guilt-free. Our sauce has no preservatives and no sugar unlike almost all other enchilada sauces out there. Mama Jess uses the best, organic ingredients -and my secret: I sweeten it with sweet potatoes instead of sugar! I also added a bean and corn puree to give it a great texture and boost the fiber content. This sauce is so versatile – use it in Mexican pasta dishes, Mexican lasagna, Mexican pizza, veggie enchiladas, chicken enchiladas, spicy dips, as a base to tortilla soup, a marinade, etc. We will posting more recipes every week for you to enjoy.
Here is my basic and very easy Chicken Enchilada Recipe. The trick is to cook the chicken ahead in a crockpot (with the Bien Good too!). All you have left to do is assemble and bake.
As you say in Spanish, ¡Buen Provecho! (Bon Appetit!)
6 whole wheat tortillas (8 inch)
Bien Good Enchilada Sauce (1 jar)*
1 cup organic corn (frozen, cook and drain)
1 can black beans, drain & rinse
4 chicken breasts
cilantro – 1 bunch
2 cups Monterey Jack Cheese or cheddar cheese, low-fat
Greek yogurt, plain 0% fat (optional, tastes just like sour cream!)
Cook chicken one of two ways:
1st choice – Cook in crockpot, low for 4 hours with 1 cup Mama Jess Bien Good.
2nd choice – Preheat oven to 350 degrees. Place chicken in 8×8 glass baking dish (already sprayed with cooking spray). Coat chicken with 1/2 cup of Bien Good. Bake for 25 minutes.
After chicken is done cooking, shred it and toss in 2T of chopped cilantro.
Preheat oven to 350 degrees. Spread 1T of Bien Good on tortilla, add 1T corn, 1T beans, 1/4 cup of shredded chicken and sprinkle with 1T cheese. Roll up tortilla, place snugly seam side down in a 9×13 inch baking dish. Top with remaining enchilada sauce and cheese. Bake covered with foil for 20 minutes. Uncover and bake for 10 minutes or until cheese melts. Enjoy!
*Be sure to freeze any unused sauce. It’s great as a marinade or dip too!