Recipe of the Week: A New Family Fave!

My decided to venture from my normal chicken enchilada recipe and try something new. This is the new family favorite! As Brooke said, "It's so scrumptious." And the best part is, the cheese is the only mildly "bad" thing for you in the this entire recipe...but who can't live without cheese?! This one is a keeper! ENJOY IT! :-)


Healthy Chicken Enchiladas

2 cooked, shredded chicken breasts (you can also use store-bought rotisserie chicken)
1 can of whole black beans, drained and rinsed
1 cup onion, diced
1 tablespoon garlic
1/2 cup each of ANY combo of the following: frozen corn, diced red pepper, diced green pepper, diced zucchini (i just used frozen corn this time)
1/2 cup store bought salsa (i like the fresher kind from the deli)
1 small can of green chilies
2 tablespoons cilantro
2 tablespoons no MSG store-bought taco seasoning (you can also use equal parts of chili powder, cumin, onion powder and salt)
8 medium sized flour tortillas
1 cup jack cheese
1 14 oz can enchilada sauce

Preheat oven to 400.
1. Heat 1 teaspoon of olive oil in a large pan. Add onions and garlic and cook until soft.
2. Add cooked chicken; sprinkle with 1/2 of the taco seasoning until coated.
3. Add black beans, veggies, green chilies, salsa and remaining taco seasoning. Cook until flavors are combined-about 5 minute. Taste; reseason.
4. Remove pan from heat and stir in cilantro.
5. Cover the bottom of a 14x9 baking dish with enchilada sauce.
6. Lay out one flour tortilla, fill with a few tablespoons of the filling, roll and place seam side down in the pan. Repeat for all tortillas.
7. Pour remaining sauce over the enchiladas until covered.
8. Sprinkle cheese over the top. Bake for 10-15 minutes until cheese is bubbly.

** Leftover filling makes great burritos the next day! Just add some shredded lettuce and cheese! Soooo yummy.