20-Minute Chicken Enchiladas

Have you guys ever purchased canned enchilada sauce? You know, the bright red stuff that contains MSG? I’m going to go ahead and recommend you make this sauce instead.

P1110816

To the above ingredients (which many people already have in their pantry already, yes?), add a can of unsalted tomato sauce. If you can’t find unsalted (like me – it always sells out quickly at the grocery store!), just omit or adjust the salt in the sauce recipe below.

P1110818

So, I still haven’t told you why I’m making enchilada sauce.

Well, as you probably guessed, I’m making enchiladas. Or, made enchiladas. Chicken enchiladas, in fact.

And I’m here to show you how to make them in 20 minutes.

Twenty minutes!

That’s right. Cooking Light made a promise in the title of this recipe (“20-Minute Chicken Enchiladas”) and I must say that they delivered. These came together very quickly. (Provided you’ve got some pre-cooked chicken on hand. Hello rotisserie chicken!)

P1110819

Once you’ve made your red enchilada sauce, set aside 1.5 cups for later use. Please do this BEFORE you add cooked, shredded chicken and black beans!

(I totally forgot to set aside a portion of the sauce before mixing everything together, and then I had to dump everything in a colander over a large bowl and let the sauce drain away until I had 1.5 cups of it. Oy! At least I get points for creativity!?)

P1110821

Spoon about 1/2 cup of the chicken and bean filling 8” corn tortillas (you’ll need about six). Then place the enchiladas into a 9×13” baking dish coated with cooking spray.

Alternatively, you could make twelve smaller enchiladas using 6” corn tortillas. Too much spooning and rolling for me – I opted for the bigger ones!

P1110822

NOW – here is where that cup and a half of reserved enchilada sauce is vital! Pour it atop the enchiladas.

P1110823

Then, add cheese, and place the baking dish under the broiler for about 3-5 minutes. No further baking required! (Mine were adequately warm, but not piping hot. Give ‘em a few seconds in the microwave or few extra minutes in the oven if you like ‘em nice and steamy.)

P1110827

Garnish with sour cream! Cilantro and jalapeño slices would be nice as well.

P1110831_520

Mmm, these warm, savory enchiladas were packed with meat and beans. Soft enough to cut through with a fork! Which was good because that meant I could gobble them up even faster. No knife required.

And that sauce. Oh, that sauce, baby. It’s good stuff. Hope you like some heat.

20-Minute Chicken Enchiladas

Lighted adapted from Cooking Light

Ingredients
      • 1 cup chopped onion
      • 1 cup unsalted chicken broth or stock
      • 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 flakes
      • 1/4 teaspoon salt
      • 1 (15-ounce) can unsalted tomato sauce
      • 3 cups shredded skinless, boneless chicken breast
      • 1 (15-ounce) can black beans, rinsed and drained
      • 6 (8-inch) corn tortillas [or 12 {6-inch} corn tortillas]
      • Cooking spray
      • 3/4 cup shredded cheddar

Top with [optional]:

      • chopped tomato
      • fresh cilantro
      • sour cream
Instructions
  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 1/2 – 2/3 cup chicken mixture in center of each tortilla; roll up. (If you use smaller, 6” tortillas, use less filling). 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, cilantro, and sour cream, if desired.

Serves: 3 hearty dinner portions (2 enchiladas each)

My rating: 8.5/10 noms

About these ads

4 thoughts on “20-Minute Chicken Enchiladas

  1. Pingback: Dinner Meal Plan for September 8-14 | Meg.Goes.Nom.Nom.

  2. Pingback: Dinner Meal Plan for November 17-23 | Meg.Goes.Nom.Nom.

  3. Pingback: Dinner Meal Plan for November 24-30 | Meg.Goes.Nom.Nom.

  4. Pingback: Top Dinner Entrée Recipes of 2013–Part II | Meg.Goes.Nom.Nom.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s