Black Bean and Chicken Enchiladas
Jennifer
ingredients
- 1 cup white onion, chopped
- 1 cup bell pepper, chopped
- 1 can enchilada sauce (10 oz)
- 2 cups skinless, boneless chicken breast, chopped (2-3 breast)
- 1 can black beans, drained & rinsed
- Bag Mexican blend cheese, shredded, reduced-fat
- 1/2 teaspoon ground cumin
- 8 corn tortillas (6 inch)
- 1/4 cup sour cream, fat-free
- 1/4 cup fresh cilantro, chopped
directions
- 1
Heat a large nonstick skillet over medium-high heat.
- 2
Coat pan with cooking spray.
- 3
Add onion and pepper; sauté 2 minutes or until crisp-tender.
- 4
Add enchilada sauce; bring to a boil.
- 5
Cover, reduce heat, and simmer 5 minutes.
- 6
Combine chicken, 3/4 cup of cheese, black beans, and cumin, tossing well.
- 7
Wrap tortillas in paper towels; microwave at high 30 seconds or until warm.
- 8
Spoon 1/4 cup chicken mixture in center of each tortilla; roll up.
- 9
Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray.
- 10
Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated.
- 11
Sprinkle with cheese evenly over enchiladas, and bake for 5 minutes or until cheese melts.
- 12
Serve with sour cream and cilantro.
notes
Enchilada sauce = Old El Paso Amanda serves this with onion and cilantro on the side because she hates onion and cilantro.
Source: Amanda Keel
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