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
Sauce
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
Filling
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
Instructions
Preheat broiler to high.
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.
Add chicken, beans, corn to the remaining sauce in the pan. Cook 2 minutes.
Wrap a stack of tortillas in a damp paper towel and microwave for 25 seconds.
Rub a 13 x 9 inch glass or ceramic baking dish with olive oil.
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.
Top the rolled tortillas 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 a spoonful of sour cream.
Recipe by Cake Student at https://www.cakestudent.com/20-minute-chicken-enchiladas/