Easy Chicken and Black Bean Enchilada Recipe
A healthier, lighter version of a traditional chicken and black bean enchilada recipe
Ingredients
- 2 c. chicken breast cooked, shredded
- 1 T. olive oil
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1/2 medium onion diced
- 14 oz. black beans drained, rinsed
- 15 oz. canned corn drained
- 1/2 t. salt
- 1/4 t. oregano
- 1/4 t. paprika
- 2 ½ c. mexican shredded cheese
- 16 8-inch tortillas Carb Balance brand
- 28 oz. enchilada sauce divided
- 4 oz. green chiles
TOPPINGS:
- sour cream, cilantro, green onion, avocado
Instructions
- Preheat oven to 350 degrees. Grease 2 9x13 pans lined with foil.
- Heat olive oil in a large skillet over medium-high heat. Add onion and peppers, and cook until softened. Add in garlic and cook 30 seconds. Add in chicken, black beans, corn, green chilies, salt, oregano, and paprika. Cook, stirring occasionally, for a few minutes until the mixture is heated through. Add 1/4 c. enchilada sauce and stir to combine. Remove from heat.
- Pour 1/3 c of the enchilada sauce into each pan to coat the bottom. Assemble the enchiladas with 1/3 c. chicken mixture and 1 T. of shredded cheese. Roll tightly to close and place seam-side down in the pan.
- Pour the remaining sauce over the enchiladas, top with remaining cheese, and bake 15 minutes to melt the cheese.
Notes
