Chicken And Red Bean Enchiladas
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Pass pepper sauce separately
2
Adjust oven rack to middle position; heat oven to 375 degrees
3
In a medium bowl, mix chicken, beans and 1 cup cheese; set aside
4
Thinly slice 1/2 cup onion; set aside
5
Finely chop remaining onion
6
Heat oil in a 12-inch skillet over medium-high heat
7
Add chopped onions and saute until golden, about 5 minutes
8
Add tomato sauce; simmer until very thick, about 12 minutes
9
(Stir frequently; reduce heat if sputtering dramatically
10
) Add broth; bring to simmer
11
Remove from heat; whisk in sour cream
12
Stir 1/2 cup sauce into chicken mixture
13
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish
14
Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute
15
Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish
16
Top with remaining sauce and cheese
17
Bake until bubbly, about 20 minutes
18
Top with sliced onions and the optional cilantro
19
Serve hot