Makes 6 (2 enchilada) servings
1 1/4 pounds skinless, boneless chicken breasts
3 slices center-cut bacon
1/2 teaspoon minced garlic
1 1/2 cups salsa, divided
1 (15-ounce) can black beans, undrained
1 red or green 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
6 ounces reduced fat Monterrey Jack Cheese, shredded

Preheat the oven to 350 degrees. Cut chicken into chunks; set aside. In a skillet, cook the bacon until crisp. Remove the bacon to a paper towel to soak any excess grease; discard any grease in the skillet. In the same skillet, coated with nonstick cooking spray, sautee the chicken and garlic until the chicken is almost done, 5-7 minutes. Stir in 1/2 cup salsa, the beans, bell pepper, cumin, salt, and pepper. Simmer until thickened, about 5 minutes, stirring occasionally, or until the chicken is done. Stir in the green onions and reserved bacon. Divide the chicken-bean mixture among 12 tortillas, placing mixture down center of each tortilla. Top with 1 tablespoon shredded cheese.  Roll up and place seam side down in 13x9x2 inch baking dish coated with nonstick cooking spray. Spoon remaining 1 cup salsa evenly over the enchiladas. Top with the remaining cheese.  Bake for 15 minutes, or until thoroughly heated and the cheese is melted.

Nutritional information per serving:
Calories 445
Protein (g) 40
Carbohydrate (g) 50
Fat (g) 8
Calories from fat (%) 17
Saturated fat (g) 4
Dietary Fiber (g) 6
Cholesterol (mg) 73
Sodium (mg) 1326
Diabetic Exchanges: 4 lean meat, 3 starch, 1 vegetable

This recipe is from Holly Clegg‘s Trim & Terrific cookbook!



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