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Skinny Chicken and Black Bean Enchiladas

Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

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! :-) 

Skinny Chicken and Black Bean Enchiladas - Culinary Tuesdays

 3 Chicken Breast, cut into small pieces
 1 Red Pepper, diced
 1 Green Pepper, diced
 1 Yellow Pepper, diced
 15.50 oz Black beans (canned), drained and rinsed
 1 cup Fat free refried beans
 1 Small red onion
 4 Garlic cloves, pressed
 2 tsp Extra Virgin Olive Oil
 4 tbsp Taco Seasoning (I use Trader Joe's)
 20 oz Enchilada Sauce
 ¾ cup Reduced Fat Shredded Cheese (for inside tortillas)
 ½ cup Reduced Fat Shredded Cheese (for on top of tortillas)
 10 Tortillas
Optional:
 1 Jalapeno, diced
 4 Scallions, diced
 Salsa
 Sour Cream
 Guacamole
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.