20 minute chicken enchiladas

Banana Bread

20 Minute Chicken Enchiladas

Drescription

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 ½ tablespoons chili powder
2 teaspoons ground cumin
¾ teaspoon garlic powder
½ teaspoon crushed red pepper
¼ 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 mexican-style four cheese blend (about 3/4 cup)
1 cup chopped tomato
¼ cup chopped fresh cilantro
6 tablespoons sour cream

Directions

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.

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