Quick & Easy Chicken Enchiladas

Quick & Easy Chicken Enchiladas

adapted from Cooking Light July 2013

If you want to make this even quicker use store chopped vegetables

 Makes 3 servings                        3 WW Blue points / 2 enchiladas

1/2 cup chopped onions

1/2 cup chicken stock

1 1/2 tsp flour

2 1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp garlic powder

1/4 tsp. crushed red pepper

1/8 tsp. kosher salt

1 cup tomato sauce

1 1/2 cups shredded cooked chicken (leftover or rotisserie)

1/2 can black beans, drained and rinsed

6 (6-inch) corn tortillas

Cooking spray

3/8 cups of shredded reduced-fat Mexican blend cheese

1/2 cup chopped tomato

3 tsp chopped fresh cilantro

3 Tbsp. fat free sour cream

1. Preheat the broiler to high.
2. Combine onions, chicken stock, flour, chili powder, cumin, garlic powder, crushed red pepper, kosher salt, and tomato sauce in a saucepan. Cook for a couple minutes until thickened. Reserve 3/4 cup of the mixture.
3. Add chicken to the pan and cook until the chicken is heated through.
4. Wrap the corn tortillas in damp paper towels and microwave at HIGH for 15 seconds.
5. Spoon about 1/3 cup of the chicken mixture in the center of each tortilla; roll up.
6. Arrange the enchiladas seam side in a 9"x 9" inch baking pan coated with cooking spray.
7. Top with the reserved 3/4 cup of the tomato mixture and cheese.
8. Broil 3 minutes or until the cheese is melted and the sauce is bubbly.
9. Top enchiladas with tomato and cilantro.
10. Serve with sour cream.

Enjoy!