Green Chile EnchiladasSubmitted by: DNRAE1
IntroductionThis is just a small recipe for 2 people. You can always double it or make it as big as you want. There is no cream or sour cream in this recipe. You can add it on your own if you prefer. This is just a small recipe for 2 people. You can always double it or make it as big as you want. There is no cream or sour cream in this recipe. You can add it on your own if you prefer.
1/2 lb. Chicken Tenders
1/4 c. Onion, chopped
1/4 c. Sweet Peppers, green & red
1/4 c. Chopped cilantro
I can (small) green chiles
1/2 can Black Beans, low sodium, rinsed & drained
1-2 Limes, juice 1 and cut 1 in wedges
1 c. Green Chile Enchilada sauce Med hot
4 Corn Tortillas, medium (6" diameter)
1/2 to 1 c. Reduced Fat Mexican Cheese
Serve with lime wedges and an avocado wedge if desired. I use greek yogurt instead of sour cream.
Mix onions, peppers, chicken, beans, chiles, cilantro, and lime juice in a bowl.
Heat the enchilada sauce gently, and soften the tortillas in the sauce. Sometimes I add green salsa also.
Fill a tortilla with mixture and some of the cheese, roll, and place seam side down in a small baking dish.
Repeat with remaining tortillas.
Add remaining sauce on top of enchiladas. Sprinkle with remaining cheese and bake at 350 degrees for 20 minutes.
Serving Size: Makes 4 enchiladas
Number of Servings: 4
Recipe submitted by SparkPeople user DNRAE1.