Chicken Enchiladas


  • 1 cup onion (chopped)
  • 1 cup unsalted chicken stock
  • 1 tablespoon all-purpose flour
  • 1½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 (15 ounce) can unsalted tomato sauce
  • 3 cups skinless, boneless rotisserie chicken breast (shredded)
  • 1 (15 ounce) can unsalted black beans (rinsed and drained)
  • 12 (6 inch) corn tortillas
  • Non-stick cooking spray
  • ¾ cup Mexican blend cheese
  • 1 cup tomato (chopped)
  • ¼ cup fresh cilantro (chopped)
  • 6 tablespoons sour cream


Preheat broiler to high.

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 1½ cups sauce mixture.

Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

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 13x9 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.

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