Chicken Enchiladas (Freezer/Low Cholesterol)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Saute garlic in oil. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro (optional). Set aside small amount of sauce.

Step 2

Saute chicken, onion, and bell pepper. Once the chicken is cooked, add the black beans. Add to sauce that has not been set aside, along with half of the cheese.

Step 3

Heat the oven to 350 degrees F. Grease a baking dish with non-stick cooking spray and spread a small amount of reserved sauce on the bottom.

Step 4

Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll up. Repeat, lining up tortillas, seam-side down.

Step 5

Spread the reserved sauce over the tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until cheese is melted.