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Marinated Chicken Enchiladas with Black Beans...for diabetics!

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Felix Estridge

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Marinated Chicken Enchiladas with Black Beans

Serves: 6; Servingsize: 1 enchilada

Prep time: 15 minutes

Cook time: 35 minutes


1 lb boneless, skinless chicken breasts, cut into cubes

1 tsp olive oil

Juice of 1 lime

1 tsp chili powder

2 scallions, minced

Salt and pepper to taste

1 tsp olive oil

1 (15 oz) can black beans, drained and rinsed

6 (6-inch) whole-wheat tortillas

2/3 cup reduced-fat shredded Mexican cheese blend or Monterey Jack cheese,divided

Cooking spray

1 1/2 cups canned enchilada sauce


1. In a medium bowl, combine the chicken with the olive oil, limejuice, chili powder, scallions, salt, and pepper.

2. Cover and marinate in the refrigerator for at least 1 hour andup to 24 hours.

3. Preheat oven to 375°F.

4. Remove the chicken from the marinade and discard any excess.

5. Heat the olive oil in a nonstick skillet over medium heat. Addthe chicken and sauté for 7 to 8 minutes until chicken is cooked through.

6. Remove the chicken to a bowl and add the black beans.

7. Divide the chicken-and-bean filling among six tortillas. Topeach with 1 Tbsp of the cheese.

8. Roll up each tortilla and place seam-side down in a baking dishcoated with cooking spray.

9. Pour the sauce over the enchiladas and bake, covered, for about20 minutes.

10. Add the remaining cheese and bake, uncovered, for 5 minutes until cheesemelts.

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Michael Rielly


Mmmmm. Trying this this weekend!

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Felix Estridge


Mmmmm. Trying this this weekend!

I stirred in a 4 oz. can of diced roasted chilis from Hatch, NM to the chicken & beans just before taking it off the heat. That adds a great flavor.

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