Fiesta Chicken and Black Bean Enchiladas
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I LOVE chicken and black beans, and I was UBER happy when these ended up being the best enchiladas I've had :)
I did not write down the recipe, and am hoping that this is the same recipe:
8 Mission® Life Balance® Flour Tortillas
Cooking Spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1 /2 cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
2/3 cup fat-free sour cream
2/3 can red Enchilada sauce
Tabasco, Salt, Pepper to taste
Instructions
Heat oven to 350 degrees F. Spray an 8x11x2 baking dish with cooking spray.
Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each
These were beyond delicious. EVERYONE enjoyed!
Healthy Teaching Kitchens presents: Fiesta Black Bean Salad
Healthy Teachings Kitchens presents a hearty, colorful Fiesta Black Bean Salad. Learn how to make a delicious salad, hearty enough to be a meal with Registered Dietitian, Jenelle York. For more information on Healthy Teaching Kitchens or more recipes, please visit:
1 can black beans, drained & rinsed
½ red onion, diced
2 tomatoes, diced
½ jalapeno, diced (optional)
1 cup frozen corn, thawed
¼ cup fresh cilantro
Juice of 2 limes
1 Tablespoon olive oil
1 avocado, diced
Toss together black beans, red onion, tomato, jalapeño, corn, and cilantro. Add lime juice and olive oil, then toss to mix. Let sit at least 30 minutes in refrigerator. Before servings, add diced avocado. Serve over your favorite greens, use as a dip or serve in a whole grain tortilla.
Black Bean Pasta
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This Black Bean Pasta is a one pot Southwestern inspired vegan lunch or dinner! Rotini pasta is tossed with black beans, veggies, and taco seasoning in a flavorful and creamy sauce.
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