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Recipe Chicken and Red Bean Enchiladas (Chicken)
Home Cooking Recipes
Required Ingredients:
- 2 cups shredded rotisserie chicken
- 1 (15.5 ounce) can small red or pinto beans, drained
- 2 cups grated pepper Jack cheese
- 1 medium-large onion
- 2 tablespoons olive oil
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can chicken broth
- 3 tablespoons sour cream
- 12 corn tortillas (about 5 1/2 inches in diameter)
- Optional garnish:
- chopped fresh cilantro
- hot red pepper sauce
Preparing/Cooking:
- Adjust oven rack to middle position; heat oven to 375 degrees.
- In a medium bowl, mix chicken, beans and 1 cup cheese; set aside.
- Thinly slice 1/2 cup onion; set aside.
- Finely chop remaining onion.
- Heat oil in a 12-inch skillet over medium-high heat.
- Add chopped onions and saute until golden, about 5 minutes.
- Add tomato sauce; simmer until very thick, about 12 minutes.
- (Stir frequently; reduce heat if sputtering dramatically.
- ) Add broth; bring to simmer.
- Remove from heat; whisk in sour cream.
- Stir 1/2 cup sauce into chicken mixture.
- Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish.
- Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute.
- Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish.
- Top with remaining sauce and cheese.
- Bake until bubbly, about 20 minutes.
- Top with sliced onions and the optional cilantro.
- Serve hot.
- Pass pepper sauce separately.
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