Healthier Chicken Enchiladas

Ingredients

• 4 skinless, boneless chicken breast halves

• 1 onion, chopped

• 1 cup light sour cream

• 1 cup shredded reduced-fat Cheddar cheese

• 1 tablespoon dried parsley

• ½ teaspoon dried oregano

• ½ teaspoon ground black pepper

• ½ teaspoon salt (Optional)

• 1 (15 ounce) can tomato sauce

• ½ cup water

• 1 tablespoon chili powder

• ⅓ cup chopped green bell pepper

• ⅓ cup chopped red bell pepper

• 1 clove garlic, minced

• 1 (15 ounce) can black beans, rinsed and drained

• 8 (10 inch) whole wheat flour tortillas

• 1 (12 ounce) jar taco sauce

• ¾ cup shredded reduced-fat Cheddar cheese

Instructions

1. Preheat the oven to 350°F (175°C).

2. Cook chicken in a nonstick skillet over medium heat until fully cooked, about 10 minutes per side, or until an instant-read thermometer reads 165°F (74°C) in the center.

3. Drain any excess fat. Cube the chicken and return it to the skillet. Add onion, sour cream, 1 cup of Cheddar cheese, parsley, oregano, and black pepper. Cook until the cheese has melted, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green and red bell peppers, garlic, and black beans.

4. Spoon the chicken mixture into tortillas and roll them up. Arrange the rolled tortillas in a 9x13-inch baking dish. Top with taco sauce and 3/4 cup of Cheddar cheese.

5. Bake uncovered in the preheated oven until the cheese is melted and the sauce is bubbling, about 20 minutes. Let cool for 10 minutes before serving.

Editor's Note:

This dish is a healthier take on the classic Chicken Enchiladas recipe.

Nutritional Information (per serving)