Healthier enchiladas
Nb persons: 0
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| Original recipe makes 8 servingsChange Servings | |
| 4 | skinless, boneless chicken breast halves |
| 1 | onion, chopped |
| 1 cup | light sour cream |
| 1 cup | shredded reduced-fat Cheddar cheese |
| 1 tablespoon | dried parsley |
| 1/2 teaspoon | dried oregano |
| 1/2 teaspoon | ground black pepper |
| 1/2 teaspoon | salt,, (optional) |
| 1 (15 ounce) can | tomato sauce |
| 1/2 cup | water |
| 1 tablespoon | chili powder |
| 1/3 cup | chopped green bell pepper |
| 1/3 cup | chopped red bell pepper |
| 1 clove | garlic, minced |
| 1 (15 ounce) can | black beans, rinsed and drained |
| 8 (10 inch) | whole wheat flour tortillas |
| 1 (12 ounce) jar | taco sauce |
| 3/4 cup | shredded reduced-fat Cheddar cheese |
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Directions
Preheat oven to 350 degrees F (175 degrees C).
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 should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground 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.
Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
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