- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 285.1
- Total Fat: 4.3 g
- Cholesterol: 43.8 mg
- Sodium: 545.0 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 8.8 g
- Protein: 26.2 g
Easy Chicken and Black Bean EnchiladasSubmitted by: BUN3KIN
IntroductionThese enchiladas are easy to make vegetarian. Just replace the chicken with 1 can drained hominy and assemble.
5 WW points per serving. These enchiladas are easy to make vegetarian. Just replace the chicken with 1 can drained hominy and assemble.
5 WW points per serving.
1 small onion, chopped
1 clove garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salsa - your choice of flavor and heat
1 Tablespoon cilantro, chopped
6 medium whole wheat flour tortillas
1 cup shredded cheddar cheese
3 cups shredded romaine lettuce
Lightly spray a large skillet over medium heat. Add onion and garlic and saute. Add chicken and saute until cooked through - about 5 minutes.
Stir in black beans and salsa and simmer until sauce thickens - about 5 minutes. Remove from heat and stir in cilantro.
Arrange 6 tortillas on a flat surface. Divide chicken and bean mixture evenly between the tortillas. Roll up tortillas and place in a shallow baking dish. Top with shredded cheese.
Bake 15 minutes until cheese is melted and chicken and bean filling is heated through.
Serve topped with shredded romaine lettuce.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.