Marinated Chicken Enchiladas With Black Beans
Per ServingMarinated Chicken Enchiladas With Black Beans |
||
|---|---|---|
| Makes: 6 | ||
| Serving Size: 1 enchilada | ||
| Calories | 305 | |
| Fat | 9 | g |
| Saturated Fat | 2.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 30 | g |
| Fiber | 6 | g |
| Sugars | 4 | g |
| Cholesterol | 55 | mg |
| Sodium | 585 mg (without added salt) | |
| Protein | 26 | g |
| Choices: Starch 1.5, Vegetable 1, Lean meat 3, Fat 0.5 | ||
- Makes: 6
- Serving Size: 1 enchilada
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
Ingredients
| 1 | lb. | boneless, skinless chicken breasts, cut into cubes |
| 1 | tsp. | olive oil |
| Juice of 1 lime | ||
| 1 | tsp. | chili powder |
| 2 | scallions, minced | |
| Salt and pepper to taste | ||
| 1 | tsp. | olive oil |
| 1 | (15-oz.) can black beans, drained and rinsed | |
| 6 | (6-inch) whole-wheat tortillas | |
| 2/3 | cup | reduced-fat shredded Mexican cheese blend or Monterey Jack cheese, divided |
| Cooking spray | ||
| 1 1/2 | cups | canned enchilada sauce |
Directions
- In a medium bowl, combine the chicken with the olive oil, lime juice, chili powder, scallions, salt, and pepper. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Preheat the oven to 375°F. Remove the chicken from the marinade and discard any excess. Heat the olive oil in a nonstick skillet over medium heat. Add the chicken and sauté for 7 to 8 minutes until chicken is cooked through. Remove the chicken to a bowl and add the black beans.
- Divide the chicken-and-bean filling among six tortillas. Top each with 1 Tbsp. of the cheese. Roll up each tortilla and place seam-side down in a baking dish coated with cooking spray. Pour the sauce over the enchiladas and bake, covered, for about 20 minutes. Add the remaining cheese and bake, uncovered, for 5 minutes until cheese melts.
