Easy Chicken Enchiladas with Black Beans

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Recipe courtesy of “Wellness for the Win” on behalf of ALDI

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 10

Nonstick cooking spray

1 medium onion, chopped

Chicken:

1 pound chicken breasts

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon cumin

salt, to taste

pepper, to taste

Enchiladas:

15 ounces black beans, drained and rinsed

10 ounces diced tomatoes and green chilies, drained

2 cups shredded Mexican cheese, divided

16 ounces restaurant-style salsa, divided

10 whole-wheat tortillas

Optional Toppings:

diced avocado

plain Greek yogurt

cilantro

Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick

cooking spray and set aside.

In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.

To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.

To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.

Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan. Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.

Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired

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