Chicken Enchiladas

This is an awesome recipe.  The sauce is great and if you do a little prep work beforehand, it is a really simple recipe.

From Cooking Light Magazine, July 2013Image


  • 1 cup chopped onion
  • 1 cup unsalted chicken stock
  • 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 (I used crock pot cooked chicken shredded in my mixer)
  • 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(through tomato sauce) in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened.
  3. Reserve 1 1/2 cups sauce mixture.
  4. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
  5. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds.
  6. 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.
  7. Top with reserved sauce and cheese.
  8. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.
  9. Top with tomato and cilantro. Serve with sour cream and/or avocado.
  10. Enjoy!

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