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Chicken Lime Enchiladas

getactivelacrosse.org Posted on by
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 Chicken Lime Enchiladas
Per serving: 370 calories, 12 g fat, 27 g protein, 39 g carbohydrate, 5 g fiber, 870 mg sodium *not included in nutritional analysis
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Course Lunch, Main Dish
Servings
people
Ingredients
  • 1 Tbsp. olive oil
  • 1 large onion
  • 2 cups Chicken
  • 1 (15 ounce) can black beans
  • 1 1/2 cups salsa
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 (4 ounce) cans diced green chili peppers
  • 1 Tbsp. Chili Powder
  • juice from 1 lime
  • red pepper flakes, salt & pepper, to taste*
  • 10 (8 inch) whole wheat tortillas
  • 2 1/2 cups mozzarella cheese
Course Lunch, Main Dish
Servings
people
Ingredients
  • 1 Tbsp. olive oil
  • 1 large onion
  • 2 cups Chicken
  • 1 (15 ounce) can black beans
  • 1 1/2 cups salsa
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 (4 ounce) cans diced green chili peppers
  • 1 Tbsp. Chili Powder
  • juice from 1 lime
  • red pepper flakes, salt & pepper, to taste*
  • 10 (8 inch) whole wheat tortillas
  • 2 1/2 cups mozzarella cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in a large pan. Add onions and saute until soft.
  2. Stir in chicken, beans, salsa, tomatoes, chili peppers, chili powder, lime juice, red pepper flakes, salt & pepper. Bring to boil, reduce heat and cook for 15 minutes.
  3. Meanwhile spray a large baking sheet with cooking spray and preheat oven to 350 degrees. Place 3/4 cup enchilada mixture in the center of each tortilla. Fold up the sides of the tortilla around the filling & then fold up the ends to enclose the filling; place seam-side down. Top each tortilla with 1/4 cup of cheese.
  4. Bake for 10 minutes or until cheese is melted.
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