chicken Enchiladas 2

Chicken Enchiladas

As comforting as they are flavorful, these ChickenEnchiladas bring together tender chicken, hearty black beans, and a blend ofspices to create the perfect savory meal. With each bite, experience a variety oftextures, from the soft tortilla to the rich, zesty sauce. Topped with adecadent layer of baked cheese and garnished with tomatoes and a dollop of sourcream, these enchiladas offer a mouthwatering balance of savory and just theright amount of spice. Whether enjoyed as a family dinner, a filling lunch, orthe centerpiece of a festive gathering, this beloved Mexican dish not only servesas a nutritious meal to complement your wellness program but also brings peopletogether over a classic comfort food!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine Mexican
Servings 6
Calories 374 kcal


  • 1 cup onion, chopped
  • 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 oz can unsalted tomato sauce
  • 3 cups shredded skinless, boneless rotisserie chicken breast
  • 15 oz can unsalted black beans, rinsed and drained
  • 12 6-inch whole wheat tortillas
  • Cooking spray
  • 3/4 cup shredded 4-cheese Mexican blend cheese
  • 1 cup chopped tomato
  • 1/4 cup fresh cilantro, chopped
  • 6 tablespoons sour cream


  • Preheat broiler to high.
  • In a sauce pan, combine onion, chicken stock, flour, chili powder, cumin, garlic powder, salt, and tomato sauce. Bring to a boil and allow to thicken. Reserve 1 1/2cups of sauce.
  • Add beans and chicken to pan and heat.
  • Heat tortillas. Spoon some the chicken mixture into the center of each tortilla and roll.
  • Place rolls, seam down, into a baking dish treated with cooking spray. Top with remaining sauce and cheese.
  • Cook under broiler until cheese is melted.
Keyword Chicken Enchiladas, Dinner, Mexican Cuisine

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