Recipe courtesy of “Wellness for the Win” on behalf of ALDI
Prep time: 25 minutes
Cook time: 25 minutes
Nonstick cooking spray
1 medium onion, chopped
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
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
plain Greek yogurt
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