Easy Chicken Enchiladas

Sorry for being MIA lately. I've been making new recipes but everything has been just mediocre and didn't deserve to be put up on the blog.

But these enchiladas, my friends, are blog material. They're easy, especially if you make them with leftover chicken like I did. This is the second time I made them, and Tyler wanted me to be very clear about how good these are. And they're fairly healthy to boot, except for the ridiculous amounts of cheese. I usually count cheese as its own food group so this was nothing abnormal for me.

The enchiladas start with some chopped onion, sauteed until translucent, then tomato sauce, spices, and chicken broth, cooked until it thickened. Then I put a few handfuls of spinach into the mixture to wilt down. Chopped rotisserie chicken and a can of black beans were also added and warmed in the sauce. I spooned a little bit of the chicken mixture into the tortillas with a little sprinkle of cheese. They went into a pan, then covered with reserved sauce and more cheese!

It went into the oven for about 15 minutes to warm through. You can serve it with whatever toppings you like, such as guacamole, sour cream, salsa, etc. I love it with guacamole but I forgot to buy some. Try to do better than me.

Easy Chicken Enchiladas

• 1 small onion, chopped
• 1 cup chicken stock
• 1 Tblsp flour
• 1 1/2 Tblsp chili powder
• 2 tsp ground cumin
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1 (15 oz) can tomato sauce
• Several handfulls spinach leaves
• 3 cups chopped cooked chicken
• 1 (15 oz) can black beans, drained and rinsed
• flour tortillas (I used fajita sized)
• 1 pkg Mexican cheese blend

Preheat the oven to 350 degrees.

Saute the onion in a little olive oil until translucent. Add the flour and let it cook for a minute. Add the chicken broth, tomato sauce, chili powder, garlic powder, cumin, and salt and let it come to a boil. Take 1 1/2 cups out of the pan and set aside. Add the spinach to the pan and let it wilt. Add the chicken and beans and let it warm through. Spoon into tortillas, sprinkle some cheese in each one and place seam-side down in a greased pan. Pour the reserved sauce over the top and sprinkle the remaining cheese over the top. Place in the oven for about 15 minutes, until the cheese is bubbling. Serve with toppings of your choice.