Name: Chicken enchiladas with red sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, diced into 1/2-inch cubes; 1/4 cup canned black beans, drained and rinsed; 2 corn tortillas; 1/2 cup red enchilada sauce; 2 tbsp part-skim shredded mozzarella; 1 tsp olive oil; 1/3 cup yellow onion, diced; 1/4 tsp salt; 3/4 tsp chili powder; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 20 min

Preheat your oven to 375°F. Heat the olive oil in a 10-inch skillet over medium heat. Add the chicken, onion, salt, and chili powder. Cook 6 to 8 minutes, stirring occasionally, until the chicken is browned and no longer pink inside and the onion is soft. The chicken will continue cooking in the oven.
Stir the black beans and a quarter of the enchilada sauce into the skillet. Cook for 1 minute until the mixture is cohesive, then remove from heat.
Wrap the tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for 30 to 40 seconds until they are soft and steamy.
Spread half of the remaining sauce in the bottom of an 8-inch pie plate or small baking dish. Working quickly, divide the chicken and bean mixture between the two tortillas. Roll them up tightly and place them seam-side down in the dish, fitting them snugly together.
Pour the rest of the sauce over the tortillas, ensuring the tops are completely covered. Sprinkle with mozzarella. Cover the dish with aluminum foil. Bake for 10 minutes, then remove the foil and continue baking for 15 to 18 minutes, until the cheese is melted and the sauce bubbles at the edges. Garnish with fresh cilantro. Done when cheese is melted and the sauce bubbles at the edges, 165°F.

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Instructions

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