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20 Minute Chicken Enchiladas Recipe

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20 Minute Chicken Enchiladas
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Ingredients

  • 1 cup pre-chopped 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 pre-shredded 4-cheese Mexican blend cheese (about 3/4 cup)
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons sour cream
  • Serves 6 (2 enchiladas and 1 tablespoon of sour cream)
  • Per serving: 374 Calories, 13.2g Fat, 31.2g Protein, 35.2 Carbohydrates, 6.2g Fiber, 100mg Cholesterol, 569mg Sodium

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