20-minute Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. pre-chopped onion 1 c. unsalted chicken broth 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-oz) can unsalted tomato sauce 3 c. shredded skinless, boneless rotisserie chicken breast 1 (15-oz) can unsalted black beans, rinsed and drained 12 (6-inch) corn tortillas Cooking spray 3 oz. pre-shredded 4-cheese Mexican blend cheese (@ 3/4 c.) 1 c. chopped tomato 1/4 c. chopped fresh cilantro 6 T. sour cream
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Directions: |
Directions:Preheat broiled to high. - Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 min. or until thickened. Reserve 1-1/2 cups sauce mixture. - Add chicken and beans to pan and 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 13x9 inch glass or ceramic baking dish coasts 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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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15-20 minutes |
Personal
Notes: |
Personal
Notes: I came across this recipe from Cooking Light. Wanting to use up my rotisserie chicken, I though this one just might work. Joe and Sean LOVED it. It's even better the next day.
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