Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.

Ingredients

  • 1 cup prechopped onion
  • 1 cup unsalted chicken stock (such as swanson)
  • 1 tablespoon all-purpose flour
  • 1 ½ tablespoons chili powder
  • 2 teaspoons ground cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 (15-ounce) can unsalted tomato sauce
  • 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 12 (6-inch) corn tortillas
  • cooking spray
  • 3 ounces preshredded mexican-style four cheese blend (about 3/4 cup)
  • 1 cup chopped tomato
  • ¼ cup chopped fresh cilantro
  • 6 tablespoons sour cream

Directions

  1. Preheat broiler to high.
  2. Combine onion, chicken stock, flour, chili powder, cumin, garlic powder, crushed red pepper, salt and tomato sauce 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. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
  3. 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. Serve with sour cream.