Chicken and Black Bean Enchildas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 256.3
- Total Fat: 5.8 g
- Cholesterol: 37.5 mg
- Sodium: 815.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 10.2 g
- Protein: 25.6 g
View full nutritional breakdown of Chicken and Black Bean Enchildas calories by ingredient
Introduction
Delicious, filling healthy family meal. Delicious, filling healthy family meal.Number of Servings: 8
Ingredients
-
1 pound boneless skinless chicken breast
8 low carb tortillas (can use whole wheat instead but will up calorie count)
2 cans diced tomatoes
1 can black beans
1/2 cup enchilada sauce (Trader Joe's if you can get it)
I diced onion
1 diced bell pepper
2 cloves garlic
1 chilpotle pepper (use only half for milder taste)
garlic powder
Chlli powder or Turkish seasoning (Penzy spices)
Chedder Cheese - Cabot 75 percent fat free (can use other low fat cheese)
Directions
Season chicken with garlic powder, chilli seasoning or turkish seasoning. Spray pan and grill on stove top. Let chicken rest for a few minutes then dice the chicken.
Saute onions, peppers and garlic in olive oil in chicken pan.
Mix: chicken, pepper mix, 1 can tomatoes, 1/2 the enchilada sauce, and beans. Chop in small pieces the chilpotle pepper (only use 1/2 if you are concerned about the heat level)
Spoon mixture into tortilla. Add 1/2 once of cheese on top of mix and roll up and place in pan.
When all the enchiladas are assembled, Mix one can of tomatoes withe remaining enchilada sauce and spoon over enchiladas.
Bake uncovered at 375 for 30 minutes
Makes 8 servings
Great with brown rice and a salad!
Number of Servings: 8
Recipe submitted by SparkPeople user JMRUDY24.
Saute onions, peppers and garlic in olive oil in chicken pan.
Mix: chicken, pepper mix, 1 can tomatoes, 1/2 the enchilada sauce, and beans. Chop in small pieces the chilpotle pepper (only use 1/2 if you are concerned about the heat level)
Spoon mixture into tortilla. Add 1/2 once of cheese on top of mix and roll up and place in pan.
When all the enchiladas are assembled, Mix one can of tomatoes withe remaining enchilada sauce and spoon over enchiladas.
Bake uncovered at 375 for 30 minutes
Makes 8 servings
Great with brown rice and a salad!
Number of Servings: 8
Recipe submitted by SparkPeople user JMRUDY24.