Weeknight Chicken Enchiladas

Are you craving chicken enchiladas, but pressed for time?  These enchiladas taste great and are a breeze to prepare.  You can adjust the spice level by using mild or medium salsa and different shredded cheeses. If you are serving a large crowd just double the recipe. 

Recipe adapted from Food Network

Ingredients:

1 boneless skinless chicken breasts diced

2 cups shredded cheese (Monterey Jack, Pepper Jack, Mexican blend, etc..)

1 16 ounce jar salsa

½ can 15 ounce reduced sodium black beans (I used half the can in this recipe and half to make zucchini enchiladas)

4 whole wheat tortillas

Toppings: plain nonfat Greek yogurt or sour cream

Directions:

1. Preheat the oven to 375 degrees. 
2. Spray a 8×8 nonstick pan with olive oil spray. Cook the chicken on medium heat until no longer pink.  Season with taco seasoning. 
3. Drain and rinse the black beans.  Add the black beans to the chicken. 
4. Spread a thin layer of salsa in the bottom of the pan.
5. Reserve ½ cup salsa.
6. Add the remaining salsa to the pan with the chicken.  Mix to coat the chicken.
7. Use a large spoon to fill 4 tortillas.  Place the tortillas seam side down in the pan.
8. Pour the remaining salsa over the tortillas.
9. Sprinkle to cover with cheese.  My kids love cheese so I used all 8 ounces. 
10. Bake for 20 minutes if cooking now.  If prepping and cooking after refrigerating the dish bake for 40-45 minutes until the dish is heated through and the cheese melts.
11. Enjoy! Add scallions, cilantro, avocado, or plain nonfat Greek yogurt if desired.