20-Minute Chicken Enchiladas from Cooking Light

Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapenos.

Yield: 6 servings
Community Recipe from


  • 1 cup(s) prechopped onion
  • 1 cup(s) unsalted chicken stock
  • 1 tablespoon(s) all-purpose flour
  • 1 1/2 tablespoon(s) chili powder
  • 1/2 teaspoon(s) crushed red pepper
  • 1/4 teaspoon(s) kosher salt
  • 1 (15oz) can(s) unsalted tomato sauce
  • 3 cup(s) shredded boneless, skinless cooked chicken breast
  • 1 (15oz) can(s) unsalted black beans rinsed & drained
  • 12 (6") corn tortillas
  • cooking spray
  • 3 ounce(s) preshredded 4-cheese Mexican blend (about 3/4 cup)
  • 1 cup(s) chopped tomato
  • 1/4 cup(s) chopped fresh cilantro
  • 6 tablespoon(s) sour cream


  1. 1. Preheat broiler to high.
  2. 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 the pan; cook 2 minutes or until chicken is thoroughly heated.
  3. 3. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in the center of each tortilla; roll up. Arrange tortillas, seam side down, in bottom of a 13x9" glass or ceramic baking dish covered 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.
July 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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