Chicken & Black Bean Enchiladas

4 servings (2 enchiladas each)

Chicken & Black Bean Enchiladas

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    t EVOO

  • ½

    sm onion, finely chopped

  • 2

    garlic cloves, minced

  • 2

    (4 oz) boneless skinless chicken breasts cut into strips

  • ¾

    t ground cumin

  • ¼

    t salt

  • 1

    c low sodium canned black beans, rinsed & drained

  • ½

    c fresh or frozen thawed yellow corn

  • ¼

    c plus 1 T chopped cilantro, divided

  • ¾

    c prepared tomatillo salsa or salsa verde, divided

  • 8

    (6 in) corn tortillas

  • ½

    c shredded cheddar cheese

Directions

Preheat oven to 375. Heat oil over med heat in Lg nonstick skillet. Add onion, garlic, chicken, cumin & salt. Cook stirring often 3-5 min until chicken is cooked through. Stir in black beans & corn; cook for 1 min. Remove from heat & stir in 1/4 c cilantro & 3 T salsa. Stack tortillas on a plate; cover with damp paper towel. Microwave on high for 15-30 seconds until hot & pliable. Lightly coat a 13x9 in baking dish with cooking spray. Spoon a heaping 1/3 c of chicken mixture in center of a tortilla. Roll up & arrange in baking dish. Repeat with remaining tortillas. Spoon remaining salsa over enchiladas. Sprinkle evenly with cheese, then bake 30 min until hot & bubbly. Before serving, garnish with remaining 1 T cilantro.


Nutrition

Facebook Conversations