20-Minute Chicken Enchiladas
Prep time: 
Cook time: 
Total time: 
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
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/2013/08/20-minute-chicken-enchiladas-weekly-menu/