20-Minute Chicken Enchiladas
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Serves: 7
 
Enchiladas....fast! But, not short on flavor!
Ingredients
  • 1 small onion, chopped
  • 1 cup low sodium chicken stock
  • 1 Tbsp all-purpose flour
  • 1½ Tbsp chili powder
  • 2 tsp ground cumin
  • ¾ tsp garlic powder
  • ½ tsp crushed red pepper
  • ¼ tsp salt
  • 1 (15 oz) can no salt added tomato sauce
  • 15 oz (~3 cups) skinless, boneless rotisserie chicken breast, shredded
  • 1 (15 oz) can unsalted black beans, drained and rinsed
  • 14 (6-inch) corn tortillas
  • Cooking spray
  • 3 oz (~3/4 cup) 4-cheese Mexican blend cheese, shredded
  • 2 Roma tomatoes, diced
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Preheat broiler to high.
  2. Combine the first 9 ingredients, onion through tomato sauce, 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 heated through.
  3. Spoon about ¼ to ⅓ 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 hot.
Notes
Recipe from Cooking Light (link no longer available)
Nutrition Information
Serving size: 2 enchiladas Calories: 375 Fat: 12.1 Carbohydrates: 42.1 Sugar: 6.4 Sodium: 603 Fiber: 8.9 Protein: 24.9 Cholesterol: 51
Recipe by Prevention RD at https://preventionrd.com/20-minute-chicken-enchiladas-weekly-menu/