20-Minute Chicken Enchiladas

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20-Minute Chicken EnchiladasRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.
Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)


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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.

Created date

June 2013

Nutritional Information

Calories 374
Fat 13.2 g
Satfat 6 g
Monofat 3.3 g
Polyfat 1.4 g
Protein 31.2 g
Carbohydrate 35.2 g
Fiber 6.2 g
Cholesterol 100 mg
Iron 2.3 mg
Sodium 569 mg
Calcium 189 mg