The Family Dinner Cookbook

Ingredients

• 2/3 cup onion, chopped
• 2/3 cup unsalted chicken stock
• 2 tsp all-purpose flour
• 1 tbsp chili powder
• 1 1/3 tsp ground cumin
• 1/2 tsp garlic powder
• 1/3 tsp crushed red pepper
• 1/8 tsp salt
• 10 oz tomato sauce
• 2 cups cooked chicken breast, shredded
• 10 oz black beans, drained and rinsed
• 8 corn tortillas
• As needed cooking spray
• 2 oz Mexican-blend cheese, shredded
• 2/3 cup tomato, chopped
• 3 tbsp fresh cilantro, chopped
• 4 tbsp sour cream

Directions

1. Set the broiler to high.
2. Whisk together 2/3 cup chopped onion, 2/3 cup chicken stock, 2 teaspoons flour, 1 tablespoon chili powder, 1 1/3 teaspoons cumin, 1/2 teaspoon garlic powder, 1/3 teaspoon crushed red pepper, 1/8 teaspoon salt, and 10 ounces tomato sauce in a saucepan.
3. Bring the sauce to a boil over high heat and cook for 2 minutes, whisking, until slightly thickened.
4. Reserve 1 cup of the sauce, then stir 2 cups shredded chicken and 10 ounces black beans into the pan and cook for 2 minutes, until hot.
5. Wrap 8 corn tortillas in damp paper towels and microwave for about 25 seconds, until flexible. Coat a 13-by-9-inch baking dish with cooking spray.
6. Divide the chicken filling among the tortillas, roll them tightly, and arrange them seam-side down in the dish.
7. Spoon the reserved sauce over the enchiladas and sprinkle with 2 ounces shredded Mexican-blend cheese.
8. Broil for about 3 minutes, until the cheese is lightly browned and the sauce bubbles.
9. Top with 2/3 cup chopped tomato and 3 tablespoons cilantro, then divide among 4 plates and serve with 4 tablespoons sour cream.