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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