READY IN: 1hr 30mins
INGREDIENTS
2 -3lbsboneless skinless chicken breasts 1onion, chopped 4ouncesgreen chilies 1red pepper, diced julienne 3garlic cloves, minced 15ouncesblack beans, rinsed and drained 1tablespooncumin 1tablespoonchili powder 1⁄2 teaspoonsmoked paprika 1cupwater 1 (24 ounce) can enchilada sauce 8 burrito size flour tortillas 1cup shredded mexican style cheeseNUTRITION INFO
Serving Size: 1 (356) g
Servings Per Recipe:8
Calories: 378
Calories from Fat 84 g 22 %
Total Fat 9.3 g 14 %
Saturated Fat 3.5 g 17 %
Cholesterol 81.7 mg 27 %
Sodium 1217.6 mg 50 %
Total Carbohydrate37.6 g 12 %
Dietary Fiber 7 g 27 %
Sugars 8.3 g 33 %
Protein 35.1 g 70 %
DIRECTIONS
Preheat oven to 350 degrees.Lightly oil 9 x 13 casserole pan and place the chicken breasts, onion, chiles, red pepper, and garlic.Bake for 30 – 45 minutes or until no longer pink inside or meat thermometer reads 165 degrees.Shred chicken in the dish and leave the drippings. (They add tons of flavor-fat equals flavor!).Add the beans, cumin ,chilli powder, smoked paprika, and combine.Pour in the water and stir, then remove and set aside.Divide the filling between the tortillas, roll up the tortillas.Pour a small layer of enchilada sauce on the bottom of the dish.Place the rolled up enchiladas in the casserole dish then pour remaining sauce over the enchiladas.Sprinkle with cheese and cover pan with aluminum foil.Bake for 35 – 45 minutes or until sauce is bubbly and cheese is melted.Source: Read Full Article
