Spicy Chicken Enchiladas

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!


6 servings


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 1Tbsp cumin 1teaspoon cayenne 1bunch green onions, chopped 12 (8 inch) whole grain tortillas 1½cups Monterey Jack cheese, shredded Salt and pepper to taste

Nutritional information

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.