20-Minute Chicken Enchiladas

By cserumga

Amount per serving
Calories: 374
Fat: 13.2g
Saturated fat: 6g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1.4g
Protein: 31.2g
Carbohydrate: 35.2g
Fiber: 6.2g
Cholesterol: 100mg
Iron: 2.3mg
Sodium: 569mg
Calcium: 189mg

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.