Chicken Enchiladas

Hi there–  You’d be surprised how often we eat Mexican food around this house.  My “got to get dinner on the table in 20 minutes and I want some yummy comfort food dish” is a big pan of fajitas served wrapped with beans in a tortilla.  It’s our go-to meal.  When I have a little more time, we do love enchiladas.  These were nice & easy because I used a roasted chicken from the store– Add a little Mexican cilantro rice, some beans heated up, a crispy salad.  It’s dinner!   (and it makes enough for leftovers, always a good thing)

CHICKEN ENCHILADAS
2 tab. olive oil
1 onion, chopped fine
1 cup chicken broth
1 tab. cornstarch
1 tab. chili powder
2 tsp. cumin
1 clove garlic, minced
15 oz. can tomato sauce
1/2 cup water
3 cups shredded boneless chicken*
15 oz. can black beans, drained & rinsed
12 corn tortillas
1  1/2 cup cheddar, grated
1/4 cup cilantro, chopped to bits
sour cream for garnish

To make the sauce, heat a pan with the olive oil, drop in the onion and cook until it starts to brown.  Shake together the cornstarch and chicken broth in a closed container until it’s thoroughly blended.  Then stir it in to the cooked onions with the heat still on.  Add in the chili powder, cumin, garlic, tomato sauce and water.  Set the stove on he lowest setting so the sauce stays warm.

Cut the chicken into small chunks.  The hold one tortilla in the sauce for a few seconds until it softens.  Set it on a plate and fill it with chicken, black beans and a sprinkle of cheese.  Roll of the tortilla into a tube and set it seam side down into a 9×13″ pan that has been sprayed with cooking spray.  Continue with the other tortillas.  If the sauce seems to get thicker as you work, stir in a little more water.

When all the tortillas are filled and in the pan. pour the remaining sauce over them and sprinkle the top with all the leftover cheddar.  Pop it in the oven at 400 degrees and bake for about 15 minutes until the sauce is bubbling around the edges.  Take it out and sprinkle the chopped cilantro over the whole pan.  Serve these yummy things up hot with a bowl of sour cream.  Drop a spoonful of sour cream on the enchiladas as you serve them to the plates.  Deliciosas!!