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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Fiesta Chicken and Black Bean Enchiladas Recipe

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This recipe for Fiesta Chicken and Black Bean Enchiladas is from A Collection of Recipes from Sherbear's Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 flour tortillas
cooking spray
1/4 C chicken broth
1 16oz skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 15oz can black beans drained and rinsed
1 C corn kernels
1/4 C packed chopped fresh cilantro
1 4oz can diced green chilies
2 1/4 C grated low-fat sharp cheddar cheese, divided
2/3 C fat free sour cream
2/3 (10oz) can red enchilada sauce
Tabasco to taste
Salt & pepper to taste
Directions:
Directions:
Heat oven to 350, Spray 8x11x2 baking dish with cooking spray.

Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (about 25 minutes). Cool and shred.

In same frying pan, add onions and red pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings.

 

 

 

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