Easy Chicken Enchiladas With black beans
Ingredients
- 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
- Cilantro
Directions
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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.
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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.
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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.
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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.
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Top enchiladas with ¾ cup salsa and remaining shredded cheese; spread evenly.
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Cover pan tightly with foil and bake 25–30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.
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