Ingredients:
- 1 onion, chopped
- 1 cup chicken stock
- 1 tablespoon all-purpose flour
- 1½ tablespoon chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper (optional)
- ¼ teaspoon salt
- 15-ounce can unsalted tomato sauce
- 3 cups shredded or chopped skinless, boneless rotisserie chicken breast
- 15 ounce can black beans, rinsed and drained
- 12 (6-inch) corn tortillas
- ¾ cup grated cheese (Colby Jack works well!)
- 1 large tomato, chopped (optional)
- ¼ cup fresh cilantro, chopped (optional)
- 6 tablespoons sour cream (optional)
Directions:
- Prep a 9 x 13-inch glass dish with cooking spray.
- Preheat broiler to high. Combine first 9 ingredients (through sauce) in a large saucepan and stir with a whisk. Bring to a boil over medium-high heat. Cook 2 more minutes or until thickened, stirring occasionally. Reserve 1½ cups sauce mixture on the side.
- Add chicken and beans to pan with remaining sauce; cook 3-4 minutes or until chicken is thoroughly heated.
- Stack 6 tortillas and wrap stack in damp paper towels and microwave for 15 seconds. (*Beware....I'm forewarning. I have a love/hate relationship with corn tortillas. They are impossible to handle when assembling, but taste delicious when the dish is done. Be prepared for the tortillas to split or break when you roll them. Stay calm.) Spoon about ⅓ cup chicken (I only used about 1/4 cup) mixture in center of each tortilla and roll up. (I also sprinkled a little bit of cheese inside the tortilla before rolling.) Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish. Repeat process with other 6 tortillas.
- Top and spread with reserved sauce and cheese. Broil 3-4 minutes or until cheese is lightly browned and sauce is bubbly. (I cooked mine for about 6-7, but my broiler was set at 500.) Top with tomato and cilantro and garnish with sour cream if desired.
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