Cooking Light 20-Minute Chicken Enchilada Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
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
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.
Serving Size: makes 6 - 2 enchiladas with 1 tbsp sour cream
Number of Servings: 6
Recipe submitted by SparkPeople user CTCOWLADY.
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.
Serving Size: makes 6 - 2 enchiladas with 1 tbsp sour cream
Number of Servings: 6
Recipe submitted by SparkPeople user CTCOWLADY.
Nutritional Info Amount Per Serving
- Calories: 428.3
- Total Fat: 9.2 g
- Cholesterol: 80.5 mg
- Sodium: 659.5 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 11.1 g
- Protein: 38.0 g
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