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)

1/2 lime


Taco/Enchilada Sauce

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)



  1. Preheat oven to 350 f degrees
  2. 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.
  3. Roll equal portions of mixture into tortillas, arranging in a 9 x 13 baking dish. Cover with taco sauce and remaining cheddar cheese.
  4. Bake uncovered until cheese is melted and the sauce is bubbly, about 20 minutes.

Let sit for 10 minutes, sprinkling with lime before serving.