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CHICKEN ENCHILADAS - 25/25

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1
Calories 308 kcal

Ingredients
  

Enchilada Sauce

  • 1 tbsp Extra-Virgin Olive Oil
  • 2 cloves Garlic minced
  • 1 tsp Onion minced
  • 2 1/2 tsp Chili Powder
  • ½ tsp Dried Oregano
  • ½ tsp Dried Basil
  • ⅛ tsp Salt
  • ⅛ tsp Pepper
  • ¼ tsp Ground Cumin
  • 1 tsp Parsley dried
  • ¼ cup Salsa
  • 6 oz Tomato Sauce (No Sugar Added) Hunt's Tomato Sauce
  • 1 ½ cups Water

Enchiladas

  • ¼ Rotisserie Chicken Skin removed and shredded
  • 1 onion Sliced Fajita Style
  • 1 Red Bell Pepper Cored, Top Removed, Sliced
  • 2 cups 2% Low Fat Shredded Mexican Cheese Kroger Brand
  • ½ cup Black Beans drained
  • 4 Whole Wheat Low Carb Tortillas Mission Carb Balance
  • 1 ½ cups Enchilada Sauce (from recipe)
  • 4 oz Low Fat Sour Cream Daisy Light
  • 1 sprig Parsley (For Garnish)
  • Non-Stick Cooking Spray

Instructions
 

Prepare The Sauce

  • 1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
    2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Prepare The Enchiladas

  • 1. Preheat oven to 400 degrees
    2. Spray skillet with cooking spray and sauté onion and pepper for about 5-7 minutes until tender.
    3. Spoon ¾ cup of enchilada sauce onto the bottom of a small casserole dish.
    4. On a separate surface, assemble enchiladas, by laying all 4 tortillas down, and layering ¼ of all ingredients evenly in each tortilla (chicken, onion & pepper, 1 cup of cheese and black beans.
    5. Roll tortillas tightly and place in the casserole dish seam side down on top of the sauce.
    6. Pour remaining enchilada sauce over tortillas and top with remaining 1 cup of cheese.
    7. Bake until hot and bubbling, 15-20 minutes.
    8. Once enchiladas are done, remove from the oven and top each one with 1 ounce sour cream & parsley sprig.
    9. On a separate surface, assemble enchiladas, by laying all 4 tortillas down, and layering ¼ of all ingredients evenly in each tortilla (chicken, onion & pepper, 1 cup of cheese and black beans.
    10. Roll tortillas tightly and place in the casserole dish seam side down on top of the sauce.
    11. Pour remaining enchilada sauce over tortillas and top with remaining 1 cup of cheese.
    12. Bake until hot and bubbling, 15-20 minutes.
    13. Once enchiladas are done, remove from oven and top each one with 1 ounce sour cream & parsley sprig.

Nutrition

Calories: 308kcalCarbohydrates: 28gProtein: 24gFat: 9.7gSaturated Fat: 3gCholesterol: 48.7mgSodium: 798mg
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