- 4
- 40 mins
Ingredients
- 1/2 cup refried beans
- 1/4 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- Four 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
- 1/8 tsp. black pepper
- 1/4 cup red enchilada sauce
- 1/4 cup chopped scallions
- Optional toppings: light sour cream, sliced black olives, fresh cilantro
Preparation
Step 1
Recipe Makeovers
Recipe Makeovers: Low-Calorie Recipe Swaps
Truth: Tortillas are yummy, but when it comes to enchiladas, they're basically just there to hold the fillings in place until cooked… at which point those tortillas all but disintegrate and melt into the sauce and cheese. In this recipe, a chicken exterior saves the day! Bonus:
1/2 cup shredded reduced-fat Mexican-blend cheese
Four 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
Directions:
Preheat oven to 400 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Place beans in a medium bowl. Add chili powder, 1/4 tsp. cumin, and 1/8 tsp. salt. Mix well. Stir in 1/4 cup cheese.
Season chicken with pepper, remaining 1/4 tsp. cumin, and remaining 1/8 tsp. salt. Evenly distribute bean mixture between the centers of the cutlets.
Carefully roll up each chicken cutlet over the mixture. Secure with toothpicks. Place cutlets in the baking pan. Pour sauce over chicken, and top with remaining 1/4 cup cheese.
Cover pan with foil.
Bake for 25 minutes, or until chicken is cooked through and cheese has melted.
MAKES 4 SERVINGS
Click "Send to a Friend" now -- it's the easiest way to make sure your pals are eating well!
Recipe Makeovers
Copyright © 2016
Hungry Girl. All Rights Reserved.