Healthier Chicken Enchiladas I recipe
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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 ½ teaspoon dried oregano ½ teaspoon ground black pepper ½ teaspoon salt 1 (15 ounce) can tomato sauce ½ cup water 1 tablespoon chili powder ⅓ cup chopped green bell pepper ⅓ 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 ¾ cup shredded reduced-fat Cheddar cheese
Nutrition Info
- 383.8 caloriescarbohydrate: 59.6 gcholesterol: 53.2 mgfat: 7.5 gfiber: 9.1 gprotein: 30 gsaturatedFat: 3.7 gservingSize: -sodium: 1444.7 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Healthier Chicken Enchiladas I
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.