Santa Fe Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup frozen cooked diced chicken breast, thawed |
3 tablespoons chopped fresh cilantro, divided |
1/4 teaspoon pepper |
1 (15-ounce) can chunky chili-style tomato sauce (such as hunt's ready sauce) |
2 tablespoons water |
4 (6-inch) corn tortillas |
1 (15-ounce) can black beans, rinsed, drained, and divided |
1/3 cup (1 1/3 ounces) shredded monterey jack cheese, divided |
cooking spray |
1/4 cup fat-free sour cream |
Directions:
1. Combine chicken, 2 tablespoons cilantro, and pepper in a small bowl; stir well.
2. Combine tomato sauce and water; pour into a plate. Set aside.
3. Microwave 2 tortillas, uncovered, at HIGH 10 seconds; dip each tortilla in sauce mixture. Spoon 1/4 cup chicken mixture down center of each tortilla; top each with 2 tablespoons black beans and 1 tablespoon cheese. Roll up tortillas, and place seam sides down in an 8-inch square baking dish coated with cooking spray. Repeat procedure with remaining 2 tortillas, sauce mixture, chicken mixture, black beans, and cheese.
4. Pour any remaining tomato sauce mixture over enchiladas; top with remaining black beans and remaining cheese. Bake, uncovered, at 375° for 20 minutes or just until bubbly. Sprinkle with remaining 1 tablespoon cilantro. Serve with sour cream.
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