This easy entree will get a delicious, family-friendly meal on the table in less than 30 minutes. You start with a cooked rotisserie chicken, make a quick sauce and wrap them up. My family loved these enchiladas so much, and I know yours will too! While the sauce cooks, you can shred the chicken and it comes together really fast! Plan on making this dish this week!
Here's what you need:
1 cup chopped onion
1 cup low sodium chicken stock
1 1/2 T chili powder
2 t ground cumin
3/4 t garlic powder
1/2 t crushed red pepper
1/4 t salt
1 15 oz. can tomato sauce
1 cooked rotisserie chicken,meat pulled from bones and shredded
1 15 oz. can black beans, drained and rinsed
8 large, or 12 small tortillas ( whole wheat, corn, or flour)
cooking spray
1 cup shredded Mexican cheese blend ( or cheddar)
1 cup chopped tomato, or pico (garnish)
1/4 cup fresh cilantro (garnish)
sour cream (optional for garnish)
Preheat your oven to 400. Combine the first eight ingredients in a medium saucepan, stir to combine and bring to a boil. Cook for a couple of minutes. Save out 1 1/2 cups of this sauce for later. Add to the remaining sauce, the shredded chicken and the beans. Cook for a couple of minutes. Place about 1/3 cup of the filling in each of the tortillas and roll them up and place them seam side down in a 13 x 9 baking dish that has been sprayed with cooking spray. Top with the reserved sauce and the cheese. Put in the oven and cook at 400 for 10 minutes or until cheese is melted. Top with the tomatoes (or pico) and cilantro. Serve with sour cream if you like. Yum!
