Skinny Refried Bean & Chicken Enchiladas Recipe
- Preheat
oven to 400 degrees F. Line a baking sheet or large pan with foil and
spray with nonstick cooking spray. Set aside.
- While
the oven to preheating, prepare the enchilada sauce by heating oil in a
medium saucepan over medium high heat. Add in garlic and onions and
sauté for 5 minutes or until onions become translucent. Add in chili
powder, cumin, oregano and cayenne pepper and stir for 30 seconds to
allow the spices to cook a bit. Stir in tomato sauce and water, then
bring to a boil. Reduce heat to a medium low and simmer for about 20
minutes.
- While
enchilada sauce is cooking, place chicken breasts on prepared baking
pan, season with salt and pepper and bake for 15-20 minutes or until
chicken is cooked completely and is no longer pink. If your chicken
breasts are on the thicker side, this may take a little longer than 20
minutes. It’s always best to test with a meat thermometer to ensure
they are fully cooked. Once done cooking, shred chicken with two forks.
- Reduce
oven temperature to 350 degrees F.
- To
make the enchiladas: Prepare enchiladas by spreading ¾ cup of enchilada
sauce on the bottom of a 9x13inch baking pan. To assemble enchiladas,
place 2 tablespoons of refried beans in a corn tortilla, then top with
a few tablespoons of shredded chicken and about 2 tablespoons of
enchilada sauce. Roll tortillas up and place seam side down in pan.
Repeat with remaining tortillas. Next pour remaining enchilada sauce
over the top of the tortillas and sprinkle with cheeses. Cover pan with
foil and bake enchiladas for 25-30 minutes. Remove from oven and allow
to cool for 5 minutes before serving. Garnish with onion, avocado,
tomato and cilantro, if desired.Makes 6 servings, 2 enchiladas each.
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Skinny Refried Bean & Chicken Enchiladas Recipe