20 Minute Enchiladas
By á-1866
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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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