Description
A delicious and healthy twist on classic chicken enchiladas, packed with flavor and nutrients.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 8 whole wheat tortillas
- 1 cup shredded low-fat cheese
- 1 cup enchilada sauce
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Sauté onion and bell pepper until soft.
- Add chicken, black beans, corn, cumin, chili powder, and garlic powder. Mix well.
- Spread 1/4 cup enchilada sauce in a baking dish.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and sprinkle with cheese.
- Bake for 20 minutes or until cheese melts.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute corn tortillas for gluten-free option.
- Add jalapeños for extra spice.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican