Fire-Roasted Chicken Enchiladas

Fire-Roasted Chicken Enchiladas

Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes
Shredded chicken, corn, beans, and cheese are rolled up in corn tortillas, then covered with homemade enchilada sauce for a delicious and comforting meal!
Serves: 6
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1/4 cup vegetable oil
  • 2 tablespoons flour
  • 1 tablespoon chili powder
  • 1 cup low sodium chicken broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 2 cups shredded rotisserie chicken, skin discarded
  • Kernels from 1 ear grilled corn (about 3/4 cup)
  • 1/2 cup black beans
  • 2 cups shredded cheddar cheese
  • 8 good quality corn tortillas
  • sour cream, optional
  • cilantro, optional
  1. Preheat the oven to 350 F. Lightly coat a 9×13 casserole dish with nonstick cooking spray.
  2. For the enchilada sauce, place the diced tomatoes in a blender and process until smooth; set aside.
  3. In a large skillet, heat the oil over medium, then whisk in the flour and chili powder until it becomes smooth. Pour in the blended tomatoes and chicken broth along with the spices. Whisk to combine. Let simmer until slightly thickened.
  4. Pour 1/4 cup of the sauce in the bottom of the casserole dish.
  5. In a medium bowl, combine the chicken, corn, and black beans. Place a heaping 1/4 cup of the filling on each tortilla along with 2 tablespoons of cheese. Roll each tortilla up and place seam-side down in the casserole dish. Cover with the remaining sauce and 1 cup of cheese.
  6. Bake for 20-25 minutes until the cheese is melted and bubbly all over.
  7. Serve with a sprinkle of cilantro and a dollop of sour cream, if desired.
If you don’t have time to make your own enchilada sauce, you can use a 19 ounce canned variety.

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