Chicken Enchiladas

While I'm always down for a ridiculously cheesy enchilada, my waistline just can't handle that on your average Wednesday. These lightened-up enchiladas are packed full of protein, veggies, and just a sprinkle of cheese.

Chicken Enchiladas 

Ingredients

• 1 tbsp olive oil
• 1/2 medium onion, diced
• 2 red peppers, diced
• 2 cloves garlic, minced
• 1 cup black beans, drained and rinsed
• 15oz plain tomato sauce
• 4 tbsp chili powder
• 1 tbsp cumin
• hot sauce, to taste
• 2 boneless skinless chicken breasts 
• 10 small flour tortillas 
• 1 cup sharp cheddar cheese, shredded 

Preheat oven to 425F.

Heat olive oil over medium heat in a large skillet. Sautee onions, peppers, and garlic until onions are translucent. Mix in the black beans, tomato sauce, spices, and hot sauce. Season with salt and pepper to taste. Simmer for 5 minutes.

Add the chicken breasts to the pan. Simmer for 20 minutes or until the chicken is cooked through. Remove the chicken from the pan and chop into a rough dice. Return to the pan. Simmer for at least another 10 minutes to allow the flavors to develop. 

Lay the tortillas out on a clean work surface. Divide the cheese evenly down the middle of the tortillas - be sure to reserve just a couple of tablespoons for the top of the dish. Spoon about 1/3 cup of the chicken mixture onto each tortilla. Spread the mixture down the middle of the tortilla and roll tightly. Place the tortillas seem-side down in a greased 13x9in baking pan. Smear the remaining sauce mixture over the top of the enchiladas. Sprinkle with the remaining cheese. 

Cover the pan in foil and bake for 30 minutes. Remove the foil and bake for another 5 to 10 minutes until the cheese is bubbly and the edges are crisp.

Serve with a dollop of guacamole or sour cream. 

Serves 4 to 5

Notes from the Chef:

-The longer the sauce simmers, the deeper the flavor of the enchiladas

-If preparing the dish in advance and storing in the fridge before baking, allow for 45 to 60 minutes in the oven