1/2 lb cooked boneless chicken breasts, cut into 1" cubes
1 can black beans, drained
1 cup salsa verde (found on the mexican aisle with other jar salsas- I like Herdez, but La Victoria also makes a good one)
1 cup water
1/2 cup chopped onion
1/2 cup shredded part-skim mozzarella cheese
8 tortillas (for a lower calorie tortilla, I recommend Mission's Extra Thin Yellow Corn Tortillas)
fat free sour cream (optional)
Preheat oven to 350 degrees. Mix together salsa verde and water. Spread 1/2 cup of salsa mixture on the bottom of a 9x13 casserole pan. Evenly distribute chicken, beans, onion, and cheese (saving some cheese for topping), also adding 1 Tbs salsa mixture in each tortilla. Wrap up tortillas and arrange in pan. Pour remaining salsa mixture over enchiladas and sprinkle with remaining cheese. Bake for 15-20 minutes or until cheese on top is melted. Serve with a dollop of fat-free sour cream.
Makes 4 servings.
Nutrition Facts (per serving):
Calories- 290 Carbs- 33 g Protein- 23 g Fat- 5.5 g
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