Red Chile Chicken and Black Bean Enchiladas
Baked corn tortillas filled with seasoned chicken and vegetables, covered with a simple red chile sauce and a modest amount of cheese.
- Calories
- 805
- Protein
- 53g
- Carbs
- 79g
- Fat
- 27g
Per serving
Ingredients
For 4 servings · 50 min total
- boneless skinless chicken breast20 oz
- corn tortillas12
- shredded Mexican cheese4 oz
- red enchilada sauce2 cup
- black beans2 can
- corn2 cup
- yellow onion1
- bell pepper2
- garlic4 clove
- lime1
- cooking oil4 tsp
- chili powder2 tsp
- salt1 tsp
Instructions
- 1Heat the oven and lightly oil a baking dish.
- 2Cook the chicken in a skillet with the oil, onion, bell pepper, garlic, chili powder, and salt until the chicken is done. Shred or chop it.
- 3Stir the beans and corn into the chicken mixture and add a squeeze of lime.
- 4Soften the tortillas briefly in a dry skillet or microwave. Fill and roll them, placing them seam-side down in the baking dish.
- 5Pour the enchilada sauce over the tortillas and sprinkle with cheese.
- 6Bake until the sauce is bubbling and the cheese is melted. Serve with the remaining lime.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.