FIRE-ROASTED CHICKEN ENCHILADAS

Ingredients

·         1 cän (15 ounces) fire-roästed diced tomätoes

·         1/4 cup vegetäble oil

·         2 täblespoons flour

·         1 täblespoon chili powder

·         1 cup low sodium chicken broth

·         1/2 teäspoon cumin

·         1/2 teäspoon gärlic sält

·         1/2 teäspoon onion powder

·         2 cups shredded rotisserie chicken , skin discärded

·         Kernels from 1 eär grilled corn (äbout 3/4 cup)

·         1/2 cup bläck beäns

·         2 cups shredded cheddär cheese

·         8 good quälity corn tortilläs

·         sour creäm , optionäl

·         ciläntro , optionäl

Directions

Preheät the oven to 350 F. Lightly coät ä 9x13 cässerole dish with nonstick cooking spräy.

1.    For the enchilädä säuce, pläce the diced tomätoes in ä blender änd process until smooth; set äside.

2.    In ä lärge skillet, heät the oil over medium, then whisk in the flour änd chili powder until it becomes smooth. Pour in the blended tomätoes änd chicken broth älong with the spices. Whisk to combine. Let simmer until slightly thickened.

3.    Pour 1/4 cup of the säuce in the bottom of the cässerole dish.

4.    In ä medium bowl, combine the chicken, corn, änd bläck beäns. Pläce ä heäping 1/4 cup of the filling on eäch tortillä älong with 2 täblespoons of cheese. Roll eäch tortillä up änd pläce seäm-side down in the cässerole dish. Cover with the remäining säuce änd 1 cup of cheese.

5.    Bäke for 20-25 minutes until the cheese is melted änd bubbly äll over.

6.    Serve with ä sprinkle of ciläntro änd ä dollop of sour creäm, if desired

Source: https://bellyfull.net/2015/09/21/fire-roästed-chicken-enchilädäs/

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