Name: Chicken and black bean enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 lb boneless skinless chicken breasts, patted dry and halved lengthwise for even thickness; 1 (15-oz) can black beans, drained and rinsed; 1 1/2 cups mild red enchilada sauce; 8 corn tortillas; 8 oz reduced-fat Mexican blend cheese; 1 tbsp olive oil; 1 1/4 medium yellow onions, diced; 2 cloves garlic, minced; 2 tsp salt; 1/2 cup water

Instructions

Prep 20 min · Cook 25 min

In a 12-inch skillet, combine chicken breasts, water, and half the salt. Bring to a simmer over medium heat, cover, and cook for 12 to 15 minutes, flipping once halfway through. Remove chicken to a plate to rest when the center of the thickest piece reaches 165°F.
Wipe out the skillet and heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Heat your oven to 375°F.
Shred the rested chicken with two forks. In a bowl, combine the shredded chicken, sautéed onion and garlic, black beans, the remaining salt, and about one-third of the enchilada sauce. Mix well.
Spread about one-third of the enchilada sauce in the bottom of an 8x8-inch baking dish. Wrap tortillas in a damp paper towel and microwave for 45 to 60 seconds until very pliable. Fill each tortilla with the chicken mixture, roll snugly, and place seam-side down in the dish. Pour the remaining sauce over the top and sprinkle evenly with the Mexican cheese. Bake for 20 minutes until the cheese is bubbly.

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Instructions

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