Name: Chicken enchilada bake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, halved horizontally to 1-inch thickness; 1/4 cup canned black beans, drained and rinsed; 1/2 cup mild red enchilada sauce; 2 6-inch corn tortillas; 3 1/2 tbsp reduced-fat Mexican blend cheese, shredded; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 1/4 tsp salt; 3/4 cup water; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 375°F. Place the chicken in a small saucepan with the water and half the salt. Bring to a simmer over medium heat, cover, and cook for 12 to 14 minutes. Done when meat is white throughout, 165°F.
Remove the chicken from the pan and let it rest for 5 minutes, then shred with two forks. In a small bowl, toss the shredded chicken with the black beans, cumin, garlic powder, remaining salt, and 2 tablespoons of the enchilada sauce.
Spread a spoonful of enchilada sauce in the bottom of a small baking dish. Wrap the tortillas in a damp paper towel and microwave for 40 seconds until pliable. Fill each tortilla with half the chicken mixture, roll loosely, and place seam-side down in the dish so they fit snugly. Top with the remaining sauce and the cheese.
Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for 5 minutes more until the sauce is bubbly and the cheese has melted. Finish with lime juice and cilantro before serving.

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Ingredients

Instructions

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