Chicken and Black Bean Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/4 pounds skinless, boneless chicken breasts;
3 slices center-cut bacon;
1/2 teaspoon minced garlic;
1-1/2 cups salsa, divided;
1 (15 ounces) can black beans, undrained;
1 bell pepper, any color, seeded and chopped;
1 teaspoon ground cumin;
1 bunch green onions (scallions) chopped, optional;
12 (6-8 inch) flour tortillas;
6 ounces reduced-fat shredded cheese;
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Directions: |
Directions: Preheat the oven to 350º F. Cut the chicken into chunks; set aside.
In a non-stick skillet, saute the chicken and garlic until the chicken is almost done, 5 to 7 minutes. Stir in 1/2 cup salsa, the beans, bell pepper, cumin, salt, and pepper. Simmer until thickened, about 5 minutes, stirring occasionally, or until the chicken is done. Stir in the green onions and reserved bacon.
Divide the chicken-bean mixture down the center of each tortilla. Top with 1 tablespoon shredded cheese. Roll up and place seam-side down in a 13x9x2 inch non-stick baking dish coated with non-stick cooking spray. Spoon the remaining 1 cup salsa evenly over the enchiladas. Top with the remaining cheese. Bake for 15 minutes, or until thoroughly heated and the cheese is melted. |
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Number Of
Servings: |
Number Of
Servings:Makes 6 servings |
Preparation
Time: |
Preparation
Time:1 Hour |
Personal
Notes: |
Personal
Notes: Nutritional Information per serving:
Calories 455, Protein (g) 40, Carbohydrates (g) 50, Fat (g) 8, Calories from fat (%) 17, Saturated Fat (g) 4, Dietary Fiber (g) 6, Cholesterol (mg) 73, Sodium (mg) 1326, Diabetic Exchanges: 4 lean meat,3 starch, 1 vegetable
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