Healthier Chicken Enchiladas
Description
A family favorite, these healthy chicken enchiladas are made with reduced-fat cheese, beans, bell peppers, and whole wheat tortillas. Colorful and flavorful!
Ingredients
•
4 skinless, boneless chicken breast halves
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1 onion, chopped
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1 cup light sour cream
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1 cup shredded reduced-fat Cheddar cheese
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1 tablespoon dried parsley
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1/2 teaspoon dried oregano
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1/2 teaspoon ground black pepper
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1/2 teaspoon salt
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1 (15 ounce) can tomato sauce
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1/2 cup water
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1 tablespoon chili powder
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1/3 cup chopped green bell pepper
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1/3 cup chopped red bell pepper
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1 clove garlic, minced
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1 (15 ounce) can black beans, rinsed and drained
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8 (10 inch) whole wheat flour tortillas
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1 (12 ounce) jar taco sauce
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3/4 cup shredded reduced-fat Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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 of breasts should read at least 165 degrees F (74 degrees C).
3
Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and 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.
4
Roll even amounts of chicken mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
5
Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.