Recipe Details

Marinated Chicken Enchiladas with Black Beans

Number of Servings: 6

Serving Size: 1 enchilada

A zesty and easy Mexican meal.

Name: Amount:
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.

Nutritional Information (per serving)
Calories 305
Calories from Fat 80
Total Fat 9g
Saturated Fat 2g
Cholesterol 55mg
Sodium 585mg
Potassium n/a
Carbohydrates 30g
Dietary Fiber 6g
Sugars 4g
Protein 26g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Starch 1 Vegetable 3 Lean Meat 1/2 Fat