Simple, basic and delicious—what more could you ask for in a recipe?
Let’s talk recipes ...
Basic, and just a few ingredients ✅
Easy to double for meal “prep” ✅
This recipe couldn’t be more perfect!! Tonight I found myself in charge of dinner for 8—and literally at the last minute! (What were THEY thinking?!?!) A quick trip to the grocer and this recipe REALLY wowed brothers, sisters, nieces and nephews!
MY plan was to double the recipe so that I’d have enough to freeze, leaving my 96-year-old Mom with a couple of meals after my visit. THEIR plan was to eat every last bite and that’s exactly what they did!
Make this recipe lower carb, lower calorie, lower fat, AND cut the prep time by more than 30 minutes by making a couple of changes.....
*Skip the corn tortillas!
*Prepare the chicken mixture and serve it on a bed of greens!
Try it yourself and leave us a comment..............
Cheers to YOU. Elevated.
Zoe (Nutrition Consultant/Elevate Sports Performance & Chiropractic)
High Fiber Chicken and Black Bean Enchiladas
1 tsp olive oil
½ small finely chopped yellow or white onion
2 garlic cloves minced (or use pre minced “spice world minced garlic….it’s easier!)
2 boneless, skinless chicken breasts (@ 4 oz.), cut into thin strips
¾ tsp ground cumin
¼ tsp salt
1 Cup low sodium canned black beans, rinsed well and drained
½ Cup frozen yellow or white corn, thawed
¼ Cup plus 1 TBLSP chopped cilantro, divided
¾ Cup prepared prepared tomato salsa
8 corn tortillas
½ Cup shredded low fat cheddar cheese
Pre-heat the oven to 375 degrees
In a non-stick skillet, heat oil over medium heat.
Add chopped onion, garlic, chicken, cumin and salt.
Cook, stirring often, for 3-5 minutes (Mine took longer!!) or until the chicken is thoroughly cooked.
Stir in the black beans, and corn, and cook for 1 minute.
Remove from heat.
Stir in the ¼ Cup of cilantro and 3 TBLSP of the salsa (Be generous when measuring the salsa!!)
Stack the tortillas on a plate and cover with a moist paper towel. Microwave for 15-30 seconds until hot and pliable.
Lightly coat a 13x9” pan with cooking spray.
Spoon a heaping 1/3 Cup of the chicken mixture in the center of a tortilla. Roll up, and arrange in baking dish. Repeat with the remaining tortillas. Spoon any remaining chicken mixture, and the remaining salsa over the enchiladas.
Sprinkle with shredded cheese, and bake 30 minutes, or until hot and bubbly. Garnish with remaining cilantro.
*Recipe compliments of MyFitnessPal Recipes, March 17, 2016.