Chicken Enchilada (green)

1.5 oz cooked chicken (seasoned to your preference)
1 whole wheat tortilla (soft taco size)
1/2 cup Las Palmas Green Enchilada Sauce (2 servings)
1/4 cup black beans
1/4 cup rotel diced tomatoes with green chiles
1/4 cup Sargento Reduced Fat Cheese

If you don't close the ends of the enchilada it will be a little messy when you remove from the baking pan, but you can scoop up the rest and cover the enchiladas in it and it tastes great (and usually looks pretty colorful too).

Dice chicken and cook until no longer pink. Season as preferred (I usually do a bit of onion powder, garlic salt and cumin).

Spray a baking dish with Pam and place tortillas in to fill with ingredients. Fill with black beans, diced tomatoes w/chiles, 1.5 oz of cooked chicken, 1/4 cup of the enchilada sauce and 1/8 cup (2 tbsp) of the cheese.

Fold Enchilada and flip over so seam is facing down. Pour remainder of enchilada sauce (1/4 cup) and remainder of cheese on top (1/8 cup). Place in oven at 400 degrees for up to 15 minutes (mine are usually done in about 12 minutes).

Serving Size: Makes 1 enchilada (expand as necessary)

Number of Servings: 1

Recipe submitted by SparkPeople user MSAPRILMAE.