Limey Chicken Enchiladas
Enchiladas are the burrito’s thinner, messier cousin. Smothered in sauces and cheese, they can be hard to do in a healthy way, but it’s not impossible. Ingredients 2 boneless skinless chicken breasts
1 onion, chopped
1 cup light sour cream
1 cup shredded reduced-fat cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
(for the herbs, it can be even tastier to substitute for fresh ingredients. Just triple the amount if using fresh herbs.)
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 can organic tomato sauce (15 oz)
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 can organic black beans (15 oz) rinsed, drained.
8 (10 in) organic tortillas
12 oz taco sauce (recipe below, the jarred stuff is so artificial it could fuel a sedan)
In a saucepan, combine the following ingredients and simmer for 20 minutes.
1 can organic tomato sauce (16 oz)
2/3 cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon white sugar
1/2 teaspoon cayenne pepper (optional)
- Preheat oven to 350 f degrees
- Split chicken breast in half horizontally, removing any excess fat. Cook in a nonstick pan over medium heat until juices run clear and they are 165 degrees in the center. Drain excess fat in a metal strainer lined with a paper towel. Cube chicken and return it to the pan. Add onion, sour cream, 1/2 cup cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts, about 1 minute and a half. Add salt, tomato sauce, water, chili powder, red and green bell pepper, garlic, and beans.
- Roll equal portions of mixture into tortillas, arranging in a 9 x 13 baking dish. Cover with taco sauce and remaining cheddar cheese.
- Bake uncovered until cheese is melted and the sauce is bubbly, about 20 minutes.
Let sit for 10 minutes, sprinkling with lime before serving.