Chicken Enchiladas
Ingredients:
- 1 cup onion (chopped)
- 1 cup unsalted chicken stock
- 1 tablespoon all-purpose flour
- 1½ 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 skinless, boneless rotisserie chicken breast (shredded)
- 1 (15 ounce) can unsalted black beans (rinsed and drained)
- 12 (6 inch) corn tortillas
- Non-stick cooking spray
- ¾ cup Mexican blend cheese
- 1 cup tomato (chopped)
- ¼ cup fresh cilantro (chopped)
- 6 tablespoons sour cream
Directions
Preheat broiler to high.
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 1½ 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 13x9 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.