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20 Minute Enchiladas

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Ingredients

  • 1 C chopped onion
  • 1 C unsalted chicken stock
  • 1 T flour
  • 1 1/2 T chili powder
  • 2 tsp ground cumin
  • 3/4 tsp garlic powder
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt
  • 1 15 oz can unsalted tomato sauce
  • 3 C shredded rotisserie chicken breast
  • 1 15 oz can unsalted black beans, rinsed and drained
  • 12 6 “corn tortillas
  • Cooking spray
  • 3 oz shredded Mexican blend cheese
  • 1 C chopped tomato
  • 1/4 C chopped fresh cilantro
  • 6 T sour cream

Details

Preparation

Step 1

Preheat broiler to high. Combine first 9 ingredients in med saucepan; stir with a whisk. Bring to boil over high heat; cook 2 min or until thickened. Reserve 1 ½ C sauce mx. Add chicken an beans to pan; cook 2 min or unti chicken is thoroughly heated. Stack tortillas; wrap stack indamp paper towels an microwave at high for 25 seconds. Spoon about 1/3 C chicken mix in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottoms of 9 x 13” baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 min or until cheese is lightly browned and sauce is buggly. Top with tomato and cilantro. Serve with sour cream.

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