Chicken EnchiladasSubmitted by: MAURMAUR
IntroductionYummy! this recipe originally was for 4 tortillas, but it spreads out to 8.
I serve with non-fat plain greek yogurt instead of sour cream Yummy! this recipe originally was for 4 tortillas, but it spreads out to 8.
I serve with non-fat plain greek yogurt instead of sour cream
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/2 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
8 (8-inch) flour tortillas
1 cup shredded Monterey jack and or Cheddar
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. OPTIONAL: add juice of 1 lime.
Remove from heat and stir in cilantro.
Arrange 8 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Use some of the cheese to fill in with the chicken mix. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with more salsa (if desired) and the rest of the shredded cheese.
Bake enchiladas 15 minutes, until cheese is golden and gooey.
Optional: Top with a dollop of sour cream or greek yogurt when serving
Number of Servings: 8
Recipe submitted by SparkPeople user MAURMAUR.