Quick Enchiladas
2 Comments
Ingredients
- 1 medium onion
- 1 cup chicken broth, low-sodium
- 1 tablespoon flour, all-purpose
- 1 1/2 tablespoon chili powder
- 2 teaspoon cumin, ground
- 3/4 teaspoon garlic powder
- 1/2 teaspoon red pepper/chili flakes
- 1/4 teaspoon salt
- 15 ounce tomato sauce
- 3 cup rotisserie chicken
- 15 ounce black beans, canned
- 12 medium tortillas, corn
- 3 ounce Mexican cheese blend, shredded
- 2 medium tomato, red
- 1/4 cup cilantro
- 6 tablespoon sour cream
Serve With
- 2 medium apple
Instructions
- Dice onion.
- Preheat broiler to high.
- Combine first 9 ingredients in a medium saucepan. Bring to a boil over high; cook 2 minutes or until thickened. Place 1 1/2 cups tomato mixture in a bowl; reserve. Add shredded chicken and drained and rinsed beans to remaining sauce mixture in pan; cook 2 minutes.
- 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 filled tortillas, seam sides down, in bottom of a 13-x-9 inch glass or ceramic baking dish coated with cooking spray. Top with reserved 1 1/2 cups sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with chopped tomato, cilantro, and sour cream. Serve with sliced apples.
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Nutrition
Calories: 510kcal | Carbohydrates: 53g | Protein: 39g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 1487mg | Fiber: 12g | Sugar: 12g
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2 Comments
Would really like to try this, but sodium levels are a bit much. Any suggestions as to how to cut down on sodium intake for this recipe? Thx
Hi there, I can think of two ways to reduce the sodium in this recipe. The first is to cook your beans from scratch without salt. (Canned beans are usually fairly high in sodium.) The other is to use chicken that you cook at home, without salt, rather than rotisserie chicken.