20 minute Chicken enchiladas Nutritional Information Amount per serving Calories: 374 Fat: 13.2g Saturated fat: 6g Monounsaturated fat: 3.3g Polyunsaturated fat: 1.4g Protein: 31.2g Carbohydrate: 35.2g Fiber: 6.2g Cholesterol: 100mg Iron: 2.3mg Sodium: 569mg Calcium: 189mg Search for Recipes by Nutrition Data $ 8 ingredients on sale for ZIP 45224 Edit ZIP/Favorite Stores Ingredients 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 $ Preparation 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.
Posted on: Tue, 09 Jul 2013 14:49:14 +0000
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