BREAST****Chicken and Black Bean Enchiladas

By Unblond1

This is very good for both but, of course, it makes a STUPENDOUS amount - cut the recipe in half (done - 18/12/10) and you'll still have two full meals, at least.

The creme fraiche is wondrous on top - try to make sure you have it if you make these.

Ingredients

• TO SERVE:
• 3 servings of 3 tortillas each
• 2 teaspoons olive oil
• 1/2 cup thinly sliced red onion
• 2 cloves garlic, minced
• 1 small boneless, skinless chicken breast, poached and shredded thinly (7 - 8 oz)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 1/2 cup frozen corn, if not using a salsa with corn in it, thawed and drained
• 2/3 cup prepared salsa, mild, medium or hot
• 4 tablespoons chopped fresh cilantro leaves (if you've got it)
• 3 small flour tortillas
• PC Southwest blend, to taste
• 2- 3 tbsp. creme fraiche, seasoned with a bit of grated lime, a tiny pinch of cumin and some Malden salt (or just plain, as I did it the first time)
• 3 - 4 tbsp. finely crumbled feta cheese - optional (I didn't try it, but I can see where it would be good)

Details

Servings 9
Adapted from foodnetwork.com

Preparation

Step 1

*Preheat* oven to 400 degrees F.

*Heat* oil in a large skillet over medium heat. *Add* onion and garlic and saute 2 minutes. *Add* chicken black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro. *Divide* mixture in two and freeze half for another meal.

*Spray* a baking dish large enough to hold three enchiladas generously. (The first time I made this, I used the two Le Crueset dishes with two enchiladas in each and they were awkward to eat and we each only ate one in any event)

*Arrange* 3 tortillas on a flat surface. *Top* each tortilla with a bit of the cheese blend and an equal amount of chicken mixture. *Roll* up tortillas and place side by side in the baking dish. *Spray* tops of tortillas lightly and top tortillas with additional shredded cheese.

*Bake* enchiladas 15 minutes, until cheese is golden and gooey (this really is long enough).

*Remove* from oven, plate and *drizzle* each serving with the creme fraiche 1and sprinkle with the feta and *serve* with lime wedges on the side.

*NUTRITION:* (For one tortilla, with trimmings)

* Calories* - 273
* Fat* - 10.2
* Sat Fat* - 4.4
* Carbs* - 27.2
* Fibre* - 6.2
* Protein* - 19.