Healthier Chicken Enchiladas I |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious! Ingredients:
4 skinless, boneless chicken breast halves |
1 onion, chopped |
1 cup light sour cream |
1 cup shredded reduced-fat cheddar cheese |
1 tablespoon dried parsley |
1/2 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
1/2 teaspoon salt (optional) |
1 (15 ounce) can tomato sauce |
1/2 cup water |
1 tablespoon chili powder |
1/3 cup chopped green bell pepper |
1/3 cup chopped red bell pepper |
1 clove garlic, minced |
1 (15 ounce) can black beans, rinsed and drained |
8 (10 inch) whole wheat flour tortillas |
1 (12 ounce) jar taco sauce |
3/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
3. Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
4. Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
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