Chicken and Black Bean Enchiladas
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Ingredients
2 tsp. olive oil- ½ cup prepared salsa-
1/2 cup chopped onion- 2 Tbsp. chopped fresh cilantro-
2 cloves garlic, minced- 1(4oz) can diced green chili peppers-
¾ Rotisserie Chicken – pulled apart- 8 (8inch) low carb/whole wheat tortillas-
1(15oz) can black beans, rinse & drain-
Shredded Cheese (Monetary Jack or Queso)-
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Sauce Recipe
1 (14oz) can of tomato sauce-
3 cups cold water-
4 T. cornstarch-
3 T. chili powder-
½ tsp. onion powder-
¼ tsp. garlic powder-
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Directions for Sauce: Wisk all ingredients into pot. Over medium heat bring sauce to a boil while stirring constantly until thick. Set aside.
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Directions for Enchiladas: Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add onion and garlic and sauté 2 minutes. Stir in black beans, green chili peppers, and salsa. Simmer a few minutes, until sauce thickens and reduces. Add chicken and bring to temperature. Remove from heat and stir in cilantro. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. In a 9x13 baking dish add a layer of sauce, so enchiladas won’t stick. Roll up tortillas and place side by side seam side down. Add remaining sauce over top. Top tortillas with shredded cheese. Bake enchiladas 15-20 minutes, until cheese is melted.
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