Name: 20-Minute Chicken Enchiladas
Total time: 20 min
Ingredients: 1 cup prechopped onion; 1 cup unsalted chicken stock (such as Swanson); 1 tablespoon all-purpose flour; 1.5 tablespoons chili powder; 2 teaspoons ground cumin; 0.75 teaspoon garlic powder; 0.5 teaspoon crushed red pepper; 0.25 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; Cooking spray; 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup); 1 cup chopped tomato; 0.25 cup chopped fresh cilantro; 6 tablespoons sour cream

20-Minute Chicken Enchiladas

4.0

(1)

Add your rating & review

Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.

Adam Hickman

Published on April 25, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

20-Minute Chicken Enchiladas — Photo: Caitlin Bensel

Active Time:

20 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Egg-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 cup prechopped onion
1 cup unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 ½ tablespoons chili powder
2 teaspoons ground cumin
¾ teaspoon garlic powder
½ teaspoon crushed red pepper
¼ 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
Cooking spray
3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
1 cup chopped tomato
¼ cup chopped fresh cilantro
6 tablespoons sour cream

Directions

Preheat broiler to high.
Combine onion, chicken stock, flour, chili powder, cumin, garlic powder, crushed red pepper, salt and tomato sauce 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.

Nutrition Facts (per serving)

374	Calories
13g	Fat
31g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 374
% Daily Value *
Total Carbohydrate 31g	11%
Protein 31g	62%
Total Fat 13g	17%
Saturated Fat 6g	30%
Cholesterol 100mg	33%
Sodium 569mg	25%
Calcium 189mg	15%
Iron 2mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.