Chicken Enchiladas w/Black Bean, Avocado & Corn Salsa

By JoyT

Ingredients

• 6 corn tortillas
• 2 tsp olive oil
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 6 oz cooked chicken breast, shredded
• 2 tbsp canned green chiles
• 1 cup mild tomato salsa, divided
• 2 cups baby spinach
• 1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
• Chopped scallions
• Hot sauce (optional)
• Nonstick cooking spray
• BLACK BEAN, AVOCADO AND CORN SALSA
• 1/4 cup vinaigrette salad dressing
• 1/4 cup sliced scallions
• 2 tbsps chopped fresh cilantro
• 1 tsp grated lime peel
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced red pepper
• 1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Details

Servings 3
Adapted from theamazingavocado.com

Preparation

Step 1

Chicken Enchiladas

Preheat oven to 375°F.Wrap tortillas in aluminum foil and place in the oven to warm.Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and sauté for 5 minutes.Add chicken, green chiles, ½ cup salsa, and spinach and cook until spinach is wilted.Remove tortillas from the oven and spray a 9 x 9 inch baking dish with non-stick cooking spray.Place ¼ cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.Top tortillas with remaining ½ cup salsa and cheese and bake for 10 minutes until cheese is melted. Top with Black Bean, Avocado and Corn Salsa, garnish with chopped scallions and serve with hot sauce, if desired.


Black Bean, Avocado and Corn Salsa

In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper. Add avocado; toss gently. Season with salt, if desired.