These spicy enchiladas are a perfect entree for a family dinner or potluck dish. It freezes beautifully and is a healthy Mexican meal packed with fiber, vitamins, but low in fat and sodium. Perfect for a cold winter day!
1pound boneless, skinless chicken breast, cut in pieces
1 (16ounce) jar of medium salsa, low-sodium
1(15ounce) can of black beans,drained and rinsed
1red bell pepper, seeded and diced
1bunch green onions, chopped
12 (8 inch) whole grain tortillas
1½cups Monterey Jack cheese, shredded
Salt and pepper to taste
Calories 464, fat 8 grams, fiber 7 grams, Sodium 350mg
Preheat oven to 350*F.
In a skillet covered with non-stick cooking spray, sauté chicken until almost done.
Stir in 1cup salsa, black beans, red bell pepper, cumin, cayenne, salt and pepper.
Simmer approximately 5 minutes, stirring occasionally until chicken is done.
Stir in green onions.
Coat a 13x9x2 casserole dish with non-stick cooking spray.
Divide the chicken and bean mixture in the tortillas, sprinkle each with a tablespoon of cheese. Roll each tortilla, placing seam side down in casserole dish.
Cover the rolled tortillas with remaining salsa and sprinkle with the remainder of the cheese.
Bake for 15 minutes or until heated through and cheese is melted.