Chicken enchiladas

9 steps

Updated at: Tue, 06 Feb 2024 14:43:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories487.1 kcal (24%)

Total Fat22.9 g (33%)

Carbs40.6 g (16%)

Sugars7 g (8%)

Protein34.9 g (70%)

Sodium1240.3 mg (62%)

Fiber9.4 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

660gBoneless Skinless Chicken Breast

8 sprayOlive Oil Cooking Spray

1/5 second, Organic

1Onions

medium, 2-1/2" dia

1 cupLight Sour Cream

145gCheddar Cheese Reduced Fat

1 TbspParsley Dried

0.5 x 1 tspground Oregano

0.5 x 1 tspBlack Pepper

1 dashSalt

15 ozTomato Sauce

Canned

0.5 x 1 cupWater

1 TbspChili Powder

0.5 x 1 cupGreen Peppers

chopped

0.5 x 1 cupSweet Red Peppers

chopped

1clove Garlic

15 ozBlack Beans Canned

8Whole Wheat Tortilla

12 ozTaco Sauce

Instructions

Step 1

• Preheat oven to 350°F.

Step 2

• Spray some cooking spray (if needed) in a non-stick skillet and cook the chicken over a medium heat for about 10 minutes per side, or until the juices run clear. Drain any excess fat from the pan and set the chicken aside to cool.

Step 3

• Once cooled, cube the chicken and return to the skillet.

Step 4

• Add the onion, sour cream, cheddar cheese (leaving ¾ cup for topping the dish later), parsley, oregano, and ground black pepper. Heat until the cheese melts.

Step 5

• Stir in the tomato sauce, water, chili powder, green and red peppers, minced garlic and black beans. Mix until well combined and heated through.

Step 6

• Assemble the enchiladas - roll an even amount of mixture into each tortilla and arrange the wrapped tortillas alongside each other in a greased baking dish.

Step 7

• Cover with the taco sauce and the remaining cheddar cheese.

Step 8

• Bake the dish uncovered in the preheated oven for about 20 minutes, until the cheese is melted and the surrounding sauce is bubbling.

Step 9

• Cool for 10 minutes before serving.