Name: Chicken enchiladas with ranchero sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, halved horizontally; 1/3 cup water; 1/2 tsp salt; 1/4 cup canned black beans, drained and rinsed; 3 6-inch corn tortillas; 2 tbsp shredded mozzarella; 1/2 cup canned tomato sauce; 3/4 tsp chili powder; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Place chicken in a skillet with water and half the salt. Bring to a simmer over medium heat, cover, and cook for 10 to 12 minutes. Move chicken to a plate and shred with two forks. Moisten with a spoonful of the poaching liquid if it seems dry. Done when reaches 165°F or is white throughout with no pink.
In a small saucepan, combine tomato sauce, chili powder, cumin, garlic powder, and the remaining salt. Simmer over medium-low heat for 5 minutes to meld the flavors.
Toss the shredded chicken with black beans and 2 tablespoons of the prepared sauce. Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds until soft and pliable. Divide the filling among tortillas, roll them tightly, and place seam-side down in a small baking dish.
Pour the remaining sauce over the tortillas and top with mozzarella. Bake at 400°F for 10 to 12 minutes, until the cheese is melted and the sauce is bubbling at the edges. Garnish with chopped cilantro.

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Ingredients

Instructions

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