Colleen's take: "I clipped this Chicken Enchiladas Recipe out of my Cooking Light magazine and it's a good make ahead meal. I've made it earlier in the day, refrigerated it, then just popped it in the oven when it's time for dinner. I've followed the enchilada sauce recipe and i've used canned enchilada sauce, I couldn't really tell a huge difference between the two, so in lue of my laziness problem I choose the canned version. I'd suggest trying this one out, it's tasty and fast."
- 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
- Preperation:
- 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.
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