Bean and Chicken Enchiladas

This recipe is the whole enchilada. Give your favorite Mexican dish a makeover by using beans and chicken. So good yet so healthy. It's border-line perfect. Say adios to those fat-laden dishes.

Bean and Chicken Enchiladas

Ingredients

For 0004 Person(s)

Recipe

  • 4 skinless, boneless chicken breast halves
  • 1 green pepper, chopped
  • 1/2 cup(s) sliced onion
  • 1 cup(s) tomato sauce, canned, no salt added
  • 1 cup(s) frozen corn, thawed
  • 1 tablespoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) onion powder
  • 1 tablespoon(s) chopped cilantro
  • 1/8 teaspoon(s) cayenne pepper
  • 7 corn tortillas
  • 2 cup(s) canned black beans

Directions

    1. Preheat oven to 350 °F.
    2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken. Remove from skillet and set aside.
    3. Sauté green pepper and onion in 2 tablespoons of the tomato sauce, until tender.
    4. Return chicken to skillet. Stir in the remaining tomato sauce, beans, corn, seasonings and cilantro and simmer for 5 minutes.
    5. Spoon about 1/4 cup of the bean and chicken mixture on each tortilla and roll up. 
    6. Bake for 15 minutes.
    7. Serve garnished with shredded cheddar cheese and sour cream, if desired.

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