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!
Ingredients
- 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
Instructions
- 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.