Although this recipe claims to be on the table in 20 minutes, just be mindful that it doesn’t include the preparation of all your vegetables. Make sure that if you are really crunched for time, that you have everything pre-diced and all your ingredients ready to go when it’s cooking time. As long as you are ready and organized for the task in front of you, getting it served to your family in 20 minutes shouldn’t be a problem! Check out what they are saying about this recipe over at My Recipes:
“Made it for my friends and family. They all loved it…”
You won’t have anyone walking away from the table disappointed when you serve these!
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
Pam Cooking spray
3 ounces preshredded 4-cheese Kraft Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
6 tablespoons Daisy sour cream
Instructions
Preheat broiler to high.
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.
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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Quick Tip: Give it a spicy kick with jalapenos.
Thanks again to My Recipes for this quick and scrumptious recipe.
I am going to try it
Recipe
looks great!!
Could ground beef be used instead of chicken? My guy won’t eat chicken enchiladas.
If you cook the ground beef completly i would add diced onion to the beef. Get it all brown and the onions clear. That would work fine.
Sure. Why not? Just substitute beef stock for the chicken stock and obviously make sure the beef is thoroughly cooked before assembling the enchiladas.
Yes, or shredded beef.
Why not..ssame difference.. I prefer pork and beef.. Try pork sometime.. wow.
I made this a few times, and it was delicious. Will make again and again.
If you want to make as much ahead as possible, like befire work- what step would you stop at?
I’d just do the prep. Slicing, dicing, shredding. Put the prepped ingredients in containers, then when ready to cook, just start at the ‘Instructions” paragraph.
Looks easy and fast !
There are just 2 of us and 12 are just too much. Do these freeze good??
Yes, they can be frozen. Wrap tightly in Glad Wrap and then in foil. Thaw at room temperature. them microwave or heat in 325 degree oven for 20 minutes.
Spare us the plug for Mexico!
Just make the damn enchiladas – geeze! There’s one in every crowd eh? Davis Downer
Love Mexico! Lived in San Miguel de Allende for several years.
I made this but a little bigger. I tripled everything and used big 12 inch burrito and made half beef and half chicken.in one burrito tortillas. Half of beef and beans cheese in half and chicken in the other half and then fold like a burrito
. then follow the rest of the recipe ,
.
Can’t find recipe
I will be trying this … I love Mexican food!!
I couldn’t find the chicken enchilada recipe. Could you send it to me please.
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
Pam Cooking spray
3 ounces preshredded 4-cheese Kraft Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
1/4 cup chopped fresh cilantro
6 tablespoons Daisy sour cream
Instructions
Preheat broiler to high.
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.
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.
Why should it take 16 pages to print this recipe? Where is the click to just print the recipe?
I tried to coy the above recipe and it wanted to give me 16 pages.
ctrl P will bring up the printable recipe. You can select the pages #’s you want to print. I don’t print, I save a pdf to my recipe file. I use this method in a lot of situations.
You have to click on the red words that say RECIPE ON NEXT PAGE…or something like that it’s red lettering down below the description
can’t you just add it to your “favorites” page?…
just add it to your “favorites” page…