Quick Loaded Chicken Enchiladas

Prep Time: 10 minutes
Cooking Time: 40 minutes
Brought to you by Holly Clegg and Eating Well Through Cancer
Save a step and purchase Rotisserie chicken to toss in with the salsa. Follow remaining directions to create this outstanding simple enchilada recipe filled with salsa, touch of cumin and cheese.

Makes 6 servings

3 slices center-cut bacon, cut in pieces
1 1/4 pounds skinless boneless chicken breasts, cut in cubes
1/2 teaspoon minced garlic
1 1/2 cups salsa, divided
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, seeded and chopped, optional
1 teaspoon ground cumin
Salt and pepper to taste
1 bunch green onions, chopped
12 (6-8-inch) flour tortillas
1 1/2 cups shredded reduced fat Monterey Jack or
Mexican blend cheese

1. Preheat oven 350°F. In skillet, cook bacon until crisp. Remove bacon to paper towel to soak any excess grease, discard any grease in skillet.
2. In same skillet coated with nonstick cooking spray, sauté chicken and garlic until chicken is almost done. Stir in 1/2 cup salsa, beans, bell pepper, cumin, salt and pepper to taste. Simmer about 5 minutes, stirring occasionally until chicken is done. Stir in green onions and reserved bacon.
3. Divide chicken bean mixture among 12 tortillas, sprinkle with 1 tablespoon cheese and roll up placing seam side down in 13×9×2-inch baking dish coated with nonstick cooking spray. Spoon remaining 1 cup salsa evenly over enchiladas and sprinkle with remaining cheese.
4. Bake 15 minutes or until thoroughly heated and cheese is melted.

Nutrition information per serving
Calories 464, Protein (g) 39, Carbohydrate (g) 53, Fat (g) 8, Calories from Fat (%) 16, Saturated Fat (g) 4, Dietary Fiber (g) 7, Cholesterol (mg) 73, Sodium (mg) 1282, Diabetic Exchanges: 4 lean meat, 3 starch, 1.5 vegetable

DOC’S NOTES: Chicken provides protein, vitamins B6, B12 and niacin and phosphorus.


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