Easy Chicken Enchiladas With black beans
- Nonstick cooking spray
- 1 medium onion, chopped
- 1 pound chicken breasts
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- Salt and pepper, to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 2 cups shredded Mexican cheese, divided
- 1 jar (16 ounces) restaurant-style salsa, divided
- 10 whole-wheat tortillas
- Diced avocado
- Plain Greek yogurt
Preheat oven to 400 degrees. Coat a 9-by-13-inch pan with nonstick cooking spray and set aside. In a medium skillet over medium-high heat, cook onion until translucent, about 3–5 minutes. Transfer to large bowl and set aside.
For 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.
For enchiladas, in large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes and green chilies and 1 cup shredded Mexican cheese. Mix well.
Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about ½ cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
Top enchiladas with ¾ cup salsa and remaining shredded cheese; spread evenly.
Cover pan tightly with foil and bake 25–30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.