We call enchiladas “itchy mommas” around these parts because that is what my brother called them one time when he was about 3 years old and the name has stuck every since! I have slowly adapted this recipe from my mom’s recipe growing up and now it’s basically nothing like what my mom makes. (sorry mom!)
- 1 lb boneless, skinless chicken breast, chopped into bite sized pieces
- 1 large onion
- 2-3 Tbsp minced garlic
- 1 Tbsp olive oil
- 1 can black beans, just drain briefly from the can
- 1 small can diced green chili’s
- 1-2 Tbsp cumin
- 1 tsp garlic powder
- salt & pepper, to taste
- 4 green onions, chopped
- 4 cups shredded cheddar cheese (regular or low fat)
- 10 whole wheat tortillas
- 1 can green enchilada sauce
Preheat oven to 350 degrees. Cut chicken breast into bite sized pieces, this is my husbands job because I just chop it up into 1 inch chunks and he hates it, ha! Throw the chicken into a large pan or wok (if you don’t own one, GET ONE! best thing EVER) along with the chopped onion, garlic and olive oil. Sautee until chicken is browned and onion is clear over a medium high heat. While it’s cooking, start chopping your green onion and shredding your cheese, or if you’ve followed my genius instructions on shredding your own cheese, pull it out of the freezer 🙂 Once chicken is cooked, add the black beans, green chili’s, cumin, garlic powder, salt and pepper. Reduce to medium heat and allow to come back up to a slow boil.
Next set up your assembly line with the tortillas, chicken filling, 2 cups of cheese, green onion and olives (optional, I know I didn’t put it at the top, thought I’d throw you a curve ball to see how well stocked your pantry is). Smother a tortilla with the chicken filling and sprinkle some cheese and green onion in it (and add olives if you are going to). Roll it up and lay in a sprayed 9×13 casserole dish, laying it the short way across the pan and starting at one side. Continue to do this for all 10 tortillas. It’s okay if there is left over filling, just dump it on top of all the rolled up tortillas after the tortillas are all on. It’s NOT okay, however, to run out of cheese 🙂
After all of the tortillas are filled, rolled, lined up and the left over filling dumped on top, pour the can of enchilada sauce on top and then sprinkle with the remaining 2 cups of cheddar cheese.
Bake for 45 minutes covered in tin foil. Remove tin foil and bake for another 10-15 minutes. Let sit for 15-30 minutes before serving.
Serve with non-fat greek yogurt, avocado, salsa, extra green onions, extra olive, ect
Nutritional Info (1 enchilada):
Fat: 14.9 g (you can cut this down if you use low or non fat cheese but since I have issues hitting my wanted fat grams per day, I use full fat)
Carbs: 40 g
Protein: 29.4 g