NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/3 cup Black Beans

2 Corn Tortillas

3 Tomatillos

1 Jalapeno

1/4 medium Onion

2 tbsp Cilantro

1 tbsp Lime Juice

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Season the chicken breast with salt and pepper, then grill or sauté until fully cooked. Once cooled, shred or dice the chicken into bite-sized pieces.

• 3

  In a small bowl, mix the black beans with the shredded chicken to form the filling.

• 4

  Warm the corn tortillas on a skillet over medium heat to make them pliable.

• 5

  To prepare the salsa verde, roughly chop the tomatillos, jalapeno, and onion. Combine them in a blender with cilantro, lime juice, and olive oil. Blend until you achieve a slightly chunky salsa texture.

• 6

  Assemble the enchiladas by spooning an even layer of the chicken-black bean mixture onto each tortilla. Roll them up tightly and place them seam-side down in the baking dish.

• 7

  Pour the freshly blended salsa verde evenly over the enchiladas, ensuring they are well-covered.

• 8

  Bake in the preheated oven for 15-20 minutes, allowing the flavors to meld and the edges to crisp up slightly.

• 9

  Serve warm and enjoy your delicious, protein-packed enchiladas with a burst of fresh salsa verde.