Are you looking to bring a little fun to your dinner table ? Try these Skinny Chicken and Black Bean Enchiladas. They are versatile...you could use any veggies, meat & beans you prefer. I bake off 2 trays every time I make these because no one minds eating the leftovers later in the week. If 2 trays is a bit much for your family you can save half of the meat/bean/veggie mixture and store it in the freezer for next time you want a quick meal. Top the enchiladas off with garnishes of your choice! Enjoy! 🙂
Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
½cupReduced Fat Shredded Cheese (for on top of tortillas)
10Tortillas
Optional:
1Jalapeno, diced
4Scallions, diced
Salsa
Sour Cream
Guacamole
Directions:
1
Pre-heat your oven to 375 degrees and prepare 2 large baking dish with non stick spray & pour 1/2 can on the bottom of each dish (only 1 dish if you are freezing 1/2 the recipe) set aside
2
In a large wok add EVOO and turn stove to high heat. Add: onions, garlic, chicken & 2 Tbsp taco seasoning. Saute for 5 minutes until chicken is slightly browned. Add black beans, peppers and refried beans. Combine well and cook for additional 5-7 minutes until heated through.
3
Portion out 3/4 cup of cheese (this will be used for the inside of all the tortillas)
4
Lay tortilla flat and add 1/2 cup of chicken mixture, sprinkle cheese on top and fold sides over (view pic)
5
Place in baking dish seam side down. (do this for all the tortillas)
6
Once all tortillas are stuffed and placed in baking dish…Pour another 1/2 can of Enchilada sauce over the tortillas. Spread it out thin and cover as much as you can. Sprinkle 1/4 cup cheese over each baking dish. Cover with foil and bake for 45 minutes. OR store in Refrigerator and add additional 15 minutes when baking it out of the fridge.
½cupReduced Fat Shredded Cheese (for on top of tortillas)
10Tortillas
Optional:
1Jalapeno, diced
4Scallions, diced
Salsa
Sour Cream
Guacamole
Directions
1
Pre-heat your oven to 375 degrees and prepare 2 large baking dish with non stick spray & pour 1/2 can on the bottom of each dish (only 1 dish if you are freezing 1/2 the recipe) set aside
2
In a large wok add EVOO and turn stove to high heat. Add: onions, garlic, chicken & 2 Tbsp taco seasoning. Saute for 5 minutes until chicken is slightly browned. Add black beans, peppers and refried beans. Combine well and cook for additional 5-7 minutes until heated through.
3
Portion out 3/4 cup of cheese (this will be used for the inside of all the tortillas)
4
Lay tortilla flat and add 1/2 cup of chicken mixture, sprinkle cheese on top and fold sides over (view pic)
5
Place in baking dish seam side down. (do this for all the tortillas)
6
Once all tortillas are stuffed and placed in baking dish…Pour another 1/2 can of Enchilada sauce over the tortillas. Spread it out thin and cover as much as you can. Sprinkle 1/4 cup cheese over each baking dish. Cover with foil and bake for 45 minutes. OR store in Refrigerator and add additional 15 minutes when baking it out of the fridge.
