20-Minute Chicken Enchiladas Recipe

Name: 20-Minute Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
4
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5
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883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup prechopped onion, 1 cup unsalted chicken stock (such as Swanson), 1 tablespoon all-purpose flour, 1 1/2 tablespoons chili powder, and more.

Yes, 20-Minute Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

20-Minute Chicken Enchiladas

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