Healthier Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1 cup light sour cream
• 1 cup shredded reduced-fat cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 1 clove garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (10 inch) whole wheat flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). drain excess fat. cube chicken and return to skillet. add onion, sour cream, 1 cup cheddar cheese, parsley, oregano, and ground black pepper. heat until cheese melts, about 3 minutes. stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
• roll even amounts of mixture into tortillas. arrange in a 9x13-inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese.
• bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. cool 10 minutes before serving.