Saucy Black Bean And Chicken Enchiladas

Saucy Black Bean And Chicken Enchiladas

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Don't worry about reheating your take-out enchiladas and having them not be up to par. Fix this fresh and saucy recipe in under 30 minutes and eat them hot out of the oven!

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 C. onion, chopped
  • 1 C. chicken broth
  • 1 T. flour
  • 2 T. chili powder
  • 1 tsp. ground cumin
  • 2 cloves garlic, minced
  • 1 tsp. crushed red pepper flakes
  • Salt and pepper to taste
  • 1 (15 oz.) can tomato sauce
  • 3 cups chicken, cooked and shredded
  • 1 (15 oz.) can black beans
  • 12 flour tortillas
  • 1 C. Mexican cheese blend
  • ΒΌ C. cilantro, chopped

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Directions

In a large saucepan, whisk together chicken broth, onion, flour, chili powder, cumin, garlic, red pepper, salt, pepper, and tomato sauce; bring to a boil. Set about 1 cup of sauce aside. To the rest of the sauce, add in chicken and beans, stir, and heat for 2 more minutes. Divide up filling among tortillas, roll up, and place in a baking dish, seams down. Top with remaining sauce and cheese. Broil on high to melt cheese and serve with cilantro.

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