Chicken and Red Bean Enchiladas

Cinco de Mayo - World Cuisine

With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.

Brief

Servings: 6

Yield: 6 servings

Chicken and Red Bean Enchiladas

Ingredients

2 cups shredded rotisserie chicken

1 (15.5 ounce) can small red or pinto beans

drained

2 cups grated pepper Jack cheese

1 medium-large onion

2 tablespoons olive oil

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can chicken broth

3 tablespoons sour cream

12 corn tortillas (about 5 1/2 inches in diameter)

chopped fresh cilantro

hot red pepper sauce

Lauren's Grapefruit Margaritas

World Cuisine

Directions

Step 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.

Step 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.

Step 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.

Step 4

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

Nutritional Information

Chicken and Red Bean Enchiladas

Servings Per Recipe:6

Calories: 511.7

% Daily Value *

Protein: 32.9g 66%

Carbohydrates: 41.8g 14%

Dietary Fiber: 8.1g 32%

Sugars: 4.6g

Fat: 24.2g 37%

Saturated Fat: 10.3g 52%

Cholesterol: 92.8mg 31%

Vitamin A Iu: 1190.2IU 24%

Niacin Equivalents: 12.9mg 99%

Vitamin B6: 0.6mg 35%

Vitamin C: 8.2mg 14%

Folate: 62.4mcg 16%

Calcium: 340.7mg 34%

Iron: 3.1mg 17%

Magnesium: 86.6mg 31%

Potassium: 695mg 20%

Sodium: 936.8mg 38%

Thiamin: 0.2mg 22%

Calories From Fat: 217.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.