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20-Minute Chicken Enchiladas

These 20-Minute Chicken Enchiladas that I made awhile back were a hit! So easy to make! 20-Minute Chicken Enchiladas (Serves 6)Recipe from Cooking Light, July 2013Ingredients:1 cup pre-chopped onion1 cup chicken stock1 Tbsp all-purpose flour1 1/2 Tbsp chili powder2 tsp. ground cumin3/4 tsp. garlic powder1/2 tsp. crushed red pepper1/4 tsp. salt1 (15 ounce) can unsalted tomato sauce3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)1 (15 ounce) can unsalted black beans, rinsed and drained12 (6 inch) corn tortillasCooking spray3 ounces pre-shredded 4-cheese Mexican blend cheese (about 3/4 cup)1 cup chopped tomato1/4 chopped fresh cilantro6 Tbsp sour creamDirections: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 tortilla…

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