So-Addicted Chicken Enchiladas

4 steps

Cook:20min

Updated at: Tue, 01 Oct 2024 22:19:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories304.8 kcal (15%)

Total Fat12.1 g (17%)

Carbs33.1 g (13%)

Sugars3.7 g (4%)

Protein16.5 g (33%)

Sodium976.4 mg (49%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 teaspoonolive oil

1 cupchopped onion

2garlic cloves

large, minced

½ cupcanned tomato sauce

⅓ cupreduced sodium chicken broth

9 ounceschicken breast

cooked, shredded

1 teaspoonMexican-style chili powder

1 teaspoonground cumin

½ teaspoondried oregano

4 ozchilies

diced

1can black beans

¾ teaspoonkosher salt

8whole wheat flour tortillas

1 ½ cupsenchilada sauce

1 cupmexican cheese blend

2 tablespoonsscallions

chopped

4 tablespoonslight sour cream

Instructions

Step 1

Preheat the oven to 400ﾟ

OvenPreheat

Step 2

In a medium non stick skillet heat the oil over low heat. Add The Onion and garlic and cook, stirring, until soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, green chilies, black beans, the chili powder, cumin, oregano, and salt. Simmer until the flavors blend and the sauce reduces, 4-5 minutes. Remove the Pan from the heat.

Step 3

Spray a 13 by 9 inch glass baking dish with oil. Put 1/3 cup chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish. Top with the enchiladas sauce, then sprinkle the top with the cheese. Cover the dish with foil being careful it does not touch the cheese bake until hot and the cheese is melted, 20 to 25 minutes.

Step 4

To serve, put an enchilada on each of the 8 serving plates, sprinkle with the scallions and serve with lights our cream on the side if desired.