20-Minute Chicken Enchiladas

Name: 20-Minute Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 425 grams unsalted black beans, rinsed and drained; 425 grams cups shredded skinless, boneless rotisserie chicken breast (about; 237 milliliters unsalted chicken stock (such as Swanson); 2 Tbsps chili powder; 12 6-inchs (6-inch) corn tortillas; 1 teaspoons crushed red pepper; 1 Tbsp all-purpose flour; 59 milliliters chopped fresh cilantro; 1 teaspoons garlic powder; 2 teaspoons ground cumin; 237 milliliters prechopped onion; 0 teaspoons salt; 177 milliliters ounces preshredded 4-cheese Mexican blend cheese (about; 6 Tbsps sour cream; 237 milliliters chopped tomato; 425 grams unsalted tomato sauce

20-Minute Chicken Enchiladas might be just the main course you are searching for. One serving contains 422 calories, 31g of protein, and 11g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up beans, ground cumin, preshredded 4-cheese mexican blend cheese, and a few other things to make it today. To use up the black beans you could follow this main course with the Black Beans and Sweet Potato Dessert as a dessert.

Instructions

Preheat broiler to high.

Equipment you will use

Broiler

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.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Whisk

Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

Ingredients you will need

Whole Chicken

Beans

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Spray

Wrap

Cilantro

Whole Chicken

Cheese

Tomato

Sauce

Roll

Equipment you will use

Paper Towels

Baking Pan

Microwave

Serve with sour cream.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

425grams

unsalted black beans, rinsed and drained 425grams

cups shredded skinless, boneless rotisserie chicken breast (about 237milliliters

unsalted chicken stock (such as Swanson)2Tbsps

chili powder 126-inchs

(6-inch) corn tortillas 1teaspoons

crushed red pepper 1Tbsp

all-purpose flour 59milliliters

chopped fresh cilantro 1teaspoons

garlic powder 2teaspoons

ground cumin 237milliliters

prechopped onion 0teaspoons

salt 177milliliters

ounces preshredded 4-cheese Mexican blend cheese (about 6Tbsps

sour cream 237milliliters

chopped tomato 425grams

unsalted tomato sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.