20 minute Chicken Enchiladas
Prep time: 
Cook time: 
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Serves: 4-6
adapted from Cooking Light
  • 12 - 6" flour or corn tortillas (flour is easier to roll)
  • ¾ cup shredded 4-cheese Mexican blend cheese
  • 1 cup chopped tomato
  • ¼ cup chopped fresh cilantro
  • sour cream, optional
  • 1 onion, chopped (about 1 cup)
  • 1 cup chicken stock
  • 1 tablespoon all-purpose flour
  • 1½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon crushed red pepper
  • pinch of salt
  • 1 (15 oz) can tomato sauce
  • 3 cups shredded skinless, boneless rotisserie chicken breast
  • 1 (15 oz) can black beans, rinsed and drained
  • Optional Filling Additions: Frozen sweet corn, chopped spinach (fresh or frozen), diced zucchini, diced bell peppers
  1. Preheat broiler to high.
  2. Combine the sauce ingredients in a medium saucepan. Stirring with a whisk, bring to a boil over high heat. Cook 2-3 minutes until thick. Reserve about 1½ cups of the sauce mixture in a separate bowl.
  3. Add chicken, beans, corn to the remaining sauce in the pan. Cook 2 minutes.
  4. Wrap a stack of tortillas in a damp paper towel and microwave for 25 seconds.
  5. Rub a 13 x 9 inch glass or ceramic baking dish with olive oil.
  6. Spoon about ⅓ cup of the chicken mixture onto a tortilla. Roll, and set it seam side down into the baking dish. Repeat with all tortillas.
  7. Top the rolled tortillas with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.
  8. Top with tomato and cilantro.
  9. Serve with a spoonful of sour cream.
Recipe by Cake Student at http://www.cakestudent.com/20-minute-chicken-enchiladas/