Skinny Chicken and Black Bean Enchiladas

Happy New Year!  I hope that 2016 brings you wonderful things.  If you’re anything like me, major holidays are always a double-edged sword.  I love the celebrations but  I can never seem to stay on track with my diet when there are so many wonderful and delicious things around.  I normally end up way over my allotted points and thoroughly discouraged. Which instead of motivating me to try harder makes me give up.  I can't be the only one like that, right?

This time, I decided to enact a plan.  I made my Skinny Enchiladas for dinner.  No one even knew that they were eating something healthy!  I also got some fruit and smart point friendly black bean hummus.  These are all things that I absolutely love and fit perfectly into my Smart Point allowance.

These enchiladas are wonderful!  The homemade sauce is what really makes them.  You’ll honestly want to have them every night for dinner!  You can easily change up the meat or vegetables used to stuff them.  Feel free to experiment!  Take the black beans out, put in some fire-roasted veg, or make them southwestern.  They will always be delicious!

We like things a little spicy.  You might want to add additional tomato sauce or add the chiles and spices slowly to taste. Any leftover sauce can be frozen for a future cheesy, spicy craving.

I have separated out the recipe for the Amazing Enchilada Sauce and Chicken and Black Bean Enchiladas to give you the flexibility to use the sauce in other recipes.  Hope you enjoy them and let me know what you think!  They are always a huge crowd pleaser here!

Skinny Black Bean and Chicken Enchiladas

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Servings: 8 ★ Size: 1 enchilada ★ Points Plus 7 ★ Smart Points 6 ★ Calories: 282 ★Total Fat:10 g ★ Saturated Fat: 6 g ★ Protein: 20 g ★ Carbohydrates: 16 g ★Fiber: 2 g ★ Sugars: 9 g ★ Sodium: 644 mg ★ Cholesterol: 59 mg

Skinny Chicken Enchiladas

·       1 large onion, chopped

·       1 tablespoon garlic, minced

·       2 medium tomatoes, diced

·       ½ cup chicken stock

·       16 ounces cooked, shredded chicken breast (or other meat)

·       1 (15 ounce) can of black beans, rinsed (optional)

·       ¼ cup cilantro chopped, plus more for garnishing

·       1 teaspoon chili powder

·       1 ½ teaspoon cumin

·       1 teaspoon oregano

·       1 teaspoon salt (or to taste)

·       8 low-carb tortillas (I like the Tumaro’s Low-Carb Wraps)

·       1 1/2 cups homemade enchilada sauce

·       1 cup 50% less fat cheddar

Directions:

     1. Preheat oven to 375°F. Spray a large sauté pan that has a lid with non-stick spray.  Add the onion and garlic.  You will want to sauté them until they are soft and almost translucent, about 4 minutes.   

      2. Add the fresh diced tomatoes, chicken stock, chicken, black beans, cilantro, chili, cumin, oregano and salt.  Simmer until the tomatoes break down and the sauce starts to thicken, 4 to 5 minutes. Remove from the heat and allow the mixture to cool for a few moments.  

     3.  Spray a 9 x 13 or larger baking dish with cooking spray – olive oil is the best one!  Try to divide the mixture equally into 8 parts.  This should be around ½ cup of filling.  Place the filling on each tortilla, roll them, and place them into the dish.  

     4. Top them off with both the enchilada sauce and cheddar cheese.   You can also freeze them at this point in a freezer and oven safe container.  I like to make a second batch for a quick dinner when I know I won't be able to cook.

5.  Bake until they are hot and the cheese has melted.  This normally only takes 20-25 minutes.  (Longer if they were prepared ahead of time and have been chilled.)