Chicken and Red Bean Enchiladas

Directions

1. 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.
2. 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.
3. 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.
4. Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

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Reviews (64)

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62

Becky

Dec. 6, 2008

"This meal is great and I have cooked it many times now. The only change is instead of using tomato sauce and chicken broth, I just buy a can of premade enchilada sauce. Being in Florida, we have a l..." See moreot of great Latino products at the grocery. It saves time, and the flavor is a bit bolder. I also mix some of the sauce in with the chicken, bean, and cheese mixture. Excellent!"

41

HAZELV

Nov. 4, 2005

"I used the leftovers from a whole chicken for this one, and light red kidney beans. I think next time I'll go with pintos instead. I will make this again. The family loved it...." See more"

32

MAYDOE2U16

Sep. 3, 2007

"This was excellent. These were the best enchiladas I've ever made. The only thing I'd change would be to maybe add a little salt and pepper for flavor. I loved the sauce and made it again added a l..." See moreittle parmesan cheese and served it to guests as a low fat tomato alfredo sauce. This one is a keeper."