Post by Loupy on Apr 12, 2014 22:36:21 GMT -7
Cheesy Chicken and Black Bean Enchiladas
by Rachel @ thrivinghomeblog.com/
A comforting, yet healthy, enchilada full of veggies, beans, chicken and cheese.
You can easily freeze these before baking. Just be sure to thaw them out in the fridge before baking.
Yields: 4-6 servings
Ingredients
2 teaspoons olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
homemade taco seasoning (see recipe below)
1/2-1 cup red enchilada sauce
4-6 (8-inch) whole wheat tortillas
1 1/3 cups shredded Monterey Jack and or Cheddar cheese
Instructions
Preheat oven to 400 degrees F.
Coat a 9x9 casserole dish with cooking spray.
Heat oil in a large skillet over medium heat.
Add onion and garlic and saute 2 minutes.
Add chicken and saute 5 minutes, until golden brown and cooked through.
Add taco seasonings to the meat mixture.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
Put half of the enchilada sauce on the bottom of a 9x9 casserole dish.
Arrange 4-6 tortillas on a flat surface.
Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese.
Roll up tortillas and place side by side in a shallow baking dish.
Add remaining enchilada sauce to the top.
Then, top tortillas with remaining shredded cheese.
Bake enchiladas 15 minutes, until cheese is golden.
by Rachel @ thrivinghomeblog.com/
A comforting, yet healthy, enchilada full of veggies, beans, chicken and cheese.
You can easily freeze these before baking. Just be sure to thaw them out in the fridge before baking.
Yields: 4-6 servings
Ingredients
2 teaspoons olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
homemade taco seasoning (see recipe below)
1/2-1 cup red enchilada sauce
4-6 (8-inch) whole wheat tortillas
1 1/3 cups shredded Monterey Jack and or Cheddar cheese
Instructions
Preheat oven to 400 degrees F.
Coat a 9x9 casserole dish with cooking spray.
Heat oil in a large skillet over medium heat.
Add onion and garlic and saute 2 minutes.
Add chicken and saute 5 minutes, until golden brown and cooked through.
Add taco seasonings to the meat mixture.
Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
Put half of the enchilada sauce on the bottom of a 9x9 casserole dish.
Arrange 4-6 tortillas on a flat surface.
Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese.
Roll up tortillas and place side by side in a shallow baking dish.
Add remaining enchilada sauce to the top.
Then, top tortillas with remaining shredded cheese.
Bake enchiladas 15 minutes, until cheese is golden.
