20-Minute Chicken Enchiladas

Photo by Aimee S.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    cup prechopped onion

  • 1

    cup unsalted chicken stock (such as Swanson)

  • 1

    tablespoon all-purpose flour

  • 1 1/2

    tablespoons chili powder

  • 2

    teaspoons ground cumin

  • 3/4

    teaspoon garlic powder

  • 1/2

    teaspoon crushed red pepper

  • 1/4

    teaspoon salt

  • 1

    (15-ounce) can unsalted tomato sauce

  • 3

    cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)

  • 1

    (15-ounce) can unsalted black beans, rinsed and drained

  • 12

    (6-inch) corn tortillas

  • Cooking spray

  • 3

    ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)

  • 1

    cup chopped tomato

  • 1/4

    cup chopped fresh cilantro

  • 6

    tablespoons sour cream

Directions

1. Preheat broiler to high. 2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated. 3. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

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