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Chicken and black bean enchiladas Recipe

   
 

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     Chicken and black bean enchiladas

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
2 (4 oz) boneless, skinless chicken breast shredded
3/4 tsp cayenne
1/4 tsp salt
1 cup low sodium can black beans, rinsed and drained
1/2 fresh or frozen thawed yellow corn
1/4 cup and 1 tbsp chopped cilantro
 
3/4 cup salsa
8 (6 inch) corn tortillas
1/2 cup shredded low fat cheddar cheese

Instructions
Boil chicken breast and shred the meat. Preheat oven to 375. Heat oil and add onion, garlic, chicken, cayenne and salt. Cook, stirring often for 3-5 minutes. Stir in black beans and corn, cook for one minute. Remove from heat and stir in 1/4 cup cilantro and 3 tbsp of salsa.
Spray 13x9 pan. Spoon 1/3 cup of mixture into tortilla. Roll and put in baking pan. Spoon remaining salsa over. Sprinkle with cheese. Bake for 30 minutes. Before serving garnish with 1 tbsp of cilantro.
Serves 4. Serving size is 2 enchiladas for 309 calories.


Originally Submitted
4/24/2016





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