Name: Chicken enchiladas with red sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast; 1/4 cup canned black beans, drained and rinsed; 3 corn tortillas; 1/2 cup mild red enchilada sauce; 3 tbsp shredded part-skim mozzarella; 1 tsp olive oil; 3/4 tsp chili powder; 1/4 tsp garlic powder; 1/4 tsp salt; 1 cup water; 1 green onions, thinly sliced

Nutrition

Per serving

545 calories

Protein: 50g; 36% of calories
Carbs: 55g; 39% of calories
Fat: 15g; 25% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 375°F. Place the chicken breast in a small skillet and cover with the water and a pinch of salt. Bring to a simmer over medium heat, then cover and simmer for 12 to 15 minutes. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and shred it using two forks. In a bowl, toss the shredded chicken with the black beans, olive oil, chili powder, and garlic powder.
Spread two tablespoons of the enchilada sauce in the bottom of a small baking dish. Soften the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds. Divide the filling between the tortillas, roll them up tightly, and place them seam-side down in the dish.
Pour the remaining enchilada sauce over the tortillas and top with the mozzarella. Bake for 15 minutes until the sauce is bubbly and the cheese has melted.
Let the dish rest for 5 minutes. Top with the sliced green onions and serve.

Nutrition

Ingredients

Instructions

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