Detalles de la receta

Marinated Chicken Enchiladas with Black Beans

Número de Porciones: 6

Tamaño de la porción: 1 enchilada

A zesty and easy Mexican meal.

Nombre: Cantidad:
lb boneless, skinless chicken breasts, cut into cubes 1
olive oil 1 tsp
Juice of lime 1
chili powder 1 tsp
scallions, minced 2
Salt and pepper to taste
olive oil 1 tsp
(15 oz) can black beans, drained and rinsed 1
(6-inch) whole-wheat tortillas 6
reduced-fat shredded Mexican cheese blend or Monterey Jack cheese, divided 0.67 cup
Cooking spray
canned enchilada sauce 1.50 cups

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


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


Preheat oven to 375°F.


Remove the chicken from the marinade and discard any excess.


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


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


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


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


Pour the sauce over the enchiladas and bake, covered, for about 20 minutes.


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

Información nutricional (por porción)
Calorías 305
Calorías de grasa 80
Grasa total 9g
Grasa saturada 2g
Colesterol 55mg
Sodio 585mg
Potasio n/a
Carbohidratos 30g
Fibra dietética 6g
Azúcares 4g
Proteína 26g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 1/2 Starch 1 Vegetable 3 Lean Meat 1/2 Fat