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; 1/4 cup canned black beans, drained and rinsed; 2 corn tortillas (6-inch); 1/2 cup red enchilada sauce; 2 tbsp shredded part-skim mozzarella cheese; 1 tsp olive oil; 1/3 cup yellow onion, diced; 1/4 tsp salt; 3/4 tsp chili powder; 2 tbsp water

Nutrition

Per serving

460 calories

Protein: 43g; 37% of calories
Carbs: 44g; 37% of calories
Fat: 14g; 26% of calories

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 375°F. Heat the oil in a skillet over medium heat. Add the onion and sauté for 5 minutes until softened.
Add the chicken, salt, and chili powder to the skillet. Cook for 6 minutes, breaking the meat up with a spoon, until cooked through and opaque. Stir in the black beans and water. Simmer for 1 minute until the filling is moist but not runny. Remove from heat. Done when opaque in the center, 165°F.
Spread 2 tablespoons of the enchilada sauce in the bottom of a small baking dish. Wrap the tortillas in a damp paper towel and microwave for 30 seconds until pliable. Divide the chicken mixture between the tortillas, roll them up tightly, and place them seam-side down in the dish.
Pour the rest of the sauce over the tortillas and top with the cheese. Cover with foil and bake for 10 minutes. Remove the foil and bake for 5 minutes more until the sauce is bubbling and the cheese is melted. Done when cheese is bubbling.

Nutrition

Ingredients

Instructions

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