Dinner
20-Minute Chicken Enchiladas
Tender rotisserie chicken and black beans soak up a rich chili cumin tomato sauce that clings to every bite. Rolled inside warm corn tortillas and finished with melted cheese, each enchilada tastes savory, lightly spicy, and deeply comforting.
- Total
- 21 min
- Prep
- 12 min
- Cook
- 9 min
- Serves
- 6
Nutrition per Serving
- Calories
- 374
- Protein
- 31g
- Carbs
- 31g
- Fat
- 13g
- Sodium
- 569mg
Ingredients
- 1 cup prechopped onion
- 1 cup unsalted chicken stock (such as Swanson)
- 1 tbsp all-purpose flour
- 1 1/2 tbsp chili powder
- 2 tsp ground cumin
- 3/4 tsp garlic powder
- 1/2 tsp crushed red pepper
- 1/4 tsp salt
- 1 (15-ounce) can unsalted tomato sauce
- 3 cup 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 oz preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
- 1 cup chopped tomato
- 1/4 cup chopped fresh cilantro
- 6 tbsp sour cream
Instructions
- Preheat broiler to high.
- Combine onion, chicken stock, flour, chili powder, cumin, garlic powder, crushed red pepper, salt and tomato sauce 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.
- 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.