Our freezer died on us last week. It caught me by complete surprise as it’s only four years old and I thought we were good friends. I was always filling it with tasty goodness. I had never had a separate freezer before and now I’m afraid I can barely live without. Thankfully, we saved all of the meat, but we lost all of my fruits from the summer, frozen doughs, etc. Everything was moved to regular freezer and it all fit, barely. Naturally, I had just frozen a ton of chicken so for the next couple of weeks we’re having lots and lots of chicken!

One of my favorite things to do when I purchase chicken is to a cook up a bunch and shred it and store it in 2 or 3 cup servings. Then, on busy nights I already have my prep work done. It makes an easy recipe like these enchiladas even easier! Don’t be fooled by other recipes that claim they can be ready in 20 minutes either, these truly can be made in that time, including the prep work. Love it! We’ve already had these twice since the freezer died and they never fail to disappoint. I will typically make these and freeze half, but we know that is out of the question so instead we just have leftovers! So, four nights in 8 days of enchiladas should show you that these are very tasty!

20-Minute Chicken Enchiladas

Ingredients

• 1 cup pre-chopped 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
• Cooking spray
• 3 ounces pre-shredded 4-cheese Mexican blend cheese (about 3/4 cup)
• 1 cup chopped tomato
• 1/4 cup chopped fresh cilantro
• 6 tablespoons sour cream

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Pre-heat broiler.

In a medium saucepan, combine the first 9 ingredients with a whisk. Bring to a boil and cook until thickened, about 2 minutes. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to saucepan and cook 2 minutes or until chicken is thoroughly heated.

Stack tortillas and wrap 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.

Serves 6 (2 enchiladas and 1 tablespoon of sour cream)

Nutritional Information

Per serving: 374 Calories, 13.2g Fat, 31.2g Protein, 35.2 Carbohydrates, 6.2g Fiber, 100mg Cholesterol, 569mg Sodium

Source: Cooking Light July 2013