20-Minute Chicken Enchiladas

INGREDIENTS

1 cup

prechopped onion

1 cup

unsalted chicken stock (such as Swanson)

1 tbsp

all-purpose flour

1 1/2 tbsp

chili powder

2 tsp

ground cumin

3/4 tsp

garlic powder

1/2 tsp

crushed red pepper

1/4 tsp

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

(6-inch) corn tortillas

Cooking spray

3 oz

preshredded 4-cheese Mexican blend cheese (about 3/4 cup)

1 cup

chopped tomato

1/4 cup

chopped fresh cilantro

6 tbsp

sour cream