Chicken and Red Bean Enchiladas Recipe
- 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
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.