Chicken and Black Beans Enchiladas with Mole Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 387.6
- Total Fat: 9.8 g
- Cholesterol: 36.8 mg
- Sodium: 794.3 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 10.0 g
- Protein: 25.5 g
View full nutritional breakdown of Chicken and Black Beans Enchiladas with Mole Sauce calories by ingredient
Introduction
This was my special meal for Cinco de Mayo... This was my special meal for Cinco de Mayo...Number of Servings: 10
Ingredients
-
2 Chicken Breast - no skin diced and cooked
1 Large onion - chopped
1 Large Bell Pepper - chopped
3 Roasted Garlic cloves
1 C Black Beans (from a can - drained and rinsed)
1 C Cabbage (chopped)
10 Large Casa Mendosa Whole Wheat Tortillas
For Salsa (Pico de Galo):
1/2 12 oz Can Yellow corn (drained and rinsed)
1 C Diced Tomatoes
1 Large Onion
For Mole Sauce:
See Chef Meg Recipe
150 gr Light Mozzarella cheese - grated
Tips
The Mole sauce in my picture is from a base that I bought during my last visit to Mexico - I added tomatoes and it was ready. For calculation and next time I make this recipe, I will use the Mole Sauce Recipe from Chef Meg.
Directions
1. Heat the garlic in a pan and add 1/4 C water. Cook the chicken.
2. Add the pepper and onion and saute until tender, about 5-7 minutes
3. Remove from heat.
4. Prep the black beans and cabbage. Set aside.
5. Make the salsa. Set aside.
Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spray the bottom of a baking dish with non fat cooking spray.
7. Place the filling in a tortilla (chicken and veggies, beans, cabbage and top it with salsa), wrap it up and place it in a baking dish. Repeat for the remaining 9 tortillas.
8. Pour Mole Sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with salsa and guacamole (not in calculation and a side dish of rice (optional - not in calculation).
Serving Size: 10 Large Enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user JULIABELANGER.
2. Add the pepper and onion and saute until tender, about 5-7 minutes
3. Remove from heat.
4. Prep the black beans and cabbage. Set aside.
5. Make the salsa. Set aside.
Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spray the bottom of a baking dish with non fat cooking spray.
7. Place the filling in a tortilla (chicken and veggies, beans, cabbage and top it with salsa), wrap it up and place it in a baking dish. Repeat for the remaining 9 tortillas.
8. Pour Mole Sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with salsa and guacamole (not in calculation and a side dish of rice (optional - not in calculation).
Serving Size: 10 Large Enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user JULIABELANGER.