Description
A delicious and healthy version of classic chicken enchiladas. Packed with protein and flavor, this dish is perfect for a weeknight dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 8 whole wheat tortillas
- 1 cup enchilada sauce
- 1/2 cup shredded low-fat cheese
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan over medium heat. Add onion and bell pepper. Cook until soft.
- Add shredded chicken, black beans, corn, cumin, chili powder, garlic powder, and salt. Stir well and cook for 3 minutes.
- Spread 1/4 cup of enchilada sauce in a baking dish.
- Divide the chicken mixture evenly among the tortillas. Roll them and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top. Sprinkle with cheese.
- Bake for 20 minutes until cheese melts.
- Garnish with fresh cilantro and serve.
Notes
- Use rotisserie chicken for quicker prep.
- For extra spice, add diced jalapeños.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican