20-Minute Chicken Enchiladas

Ingredients

• 15 ounce black beans unsalted rinsed drained canned
• 15 ounces rotisserie chicken breast shredded boneless skinless
• 1 cup chicken stock see unsalted (such as Swanson)
• 1.5 tablespoons chili powder 
• 12 6-inch corn tortillas ()
• 0.5 teaspoon pepper red crushed
• 1 tablespoon flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 0.8 teaspoon garlic powder 
• 2 teaspoons ground cumin 
• 1 cup prechopped onion 
• 0.3 teaspoon salt 
• 0.8 cup preshredded 4-cheese mexican blend cheese 
• 6 tablespoons cup heavy whipping cream sour
• 1 cup tomatoes chopped
• 15 ounce tomato sauce unsalted canned

Equipment

• frying pan
• paper towels
• sauce pan
• whisk
• baking pan
• broiler
• microwave

Directions

1. Preheat broiler to high.
2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture.
3. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
4. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro.
5. Serve with sour cream.