Healthier Chicken Enchiladas

I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 384 Calories

Ingredients

• ½ cup water
• ½ teaspoon salt (Optional)
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves
• ½ teaspoon dried oregano
• 1 (15 ounce) can tomato sauce
• 1 tablespoon dried parsley
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• ⅓ cup chopped green bell pepper
• 1 (12 ounce) jar taco sauce
• 1 cup shredded reduced-fat Cheddar cheese
• ¾ cup shredded reduced-fat Cheddar cheese
• 1 cup light sour cream
• ⅓ cup chopped red bell pepper
• 8 (10 inch) whole wheat flour tortillas

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

Step 4

Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.