20-Minute Chicken Enchiladas by TRobinson

Source: Cooking Light


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


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.

Servings: 6 Serving Size: 2 enchiladas

Nutrition Information (per serving):
Calories 374
Fat 13.2 g
Saturated Fat 6 g
Cholesterol 100 mg
Sodium 569 mg
Carbohydrates 35.2
Fiber 6.2 g
Protein 31.2 g