Chicken Black Bean Enchiladas


Here's a healthy and delicious Mexican enchilada your family won't get enough of.


1 large onion diced
3 cloves garlic minced
2 teaspoons olive oil
1 large red bell pepper diced
2 15-oz cans black beans low sodium, drained and rinsed
2 cups corn frozen and thawed
2 large tomatoes diced
1/4 cup cilantro chopped
2 tablespoons chili powder
2 teaspoons cumin ground
12 6 inch corn tortillas
1 cup mozzarella cheese reduced fat or low fat, shredded
2 medium chicken breasts, or Gardein Chicken strips
2 10-oz cans enchilada sauce


Boil your chicken breasts until cooked, then use a fork to dice up and shred. Thaw out the corn by placing in a colander and running under hot water.

Meanwhile, in a large pan, saute garlic and onion in olive oil until tender, about 5 minutes.

Add tomatoes, bell peppers, and seasonings and cook for 10 minutes, or until all veggies are tender. Add beans, corn and cilantro and cook for 10 more minutes. Fold in the shredded chicken. Turn off heat and put pan aside.

In your crockpot pour out 1/2 of a can of enchilada sauce. Place 1 layer of 3 tortillas on top, rip them up if you need to. Top off with 1/4th of the veggie layer. Layer 3 more tortillas on top, then pour out the remainder 1/2 can of enchilada sauce. Sprinkle 1/2 cup of cheese on top of the enchilada sauce. Add another layer of the veggie chicken mixture, another 1/4th of the pan. Add another layer of 3 tortillas, 1/2 can of enchilada sauce, and another 1/4th of the veggie mixture. Put your last 3 tortillas on top, cover with the rest of the enchilada sauce, top with the remaining veggies and sprinkle with 1/2 cup of cheese.

Cook on high for 4 hours or low for 8 hours.
Casserole will keep for 3 days if refrigerated in air tight container.

To make this dish vegetarian or vegan use Gardein Chicken Strips/Cubes instead of the chicken.

Nutritional data

Yield: 8 Servings

Serving Size: 1/8th of pan

Calories 340 | Fat 6g | Sodium 680mg | Total Carbs 54g | Dietary Fiber 8g | Protein 20g

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