20-Minute Chicken Enchiladas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.

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

Directions:

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.

By RecipeOfHealth.com