Who doesn’t love a fast & tasty dinner. These are my husband’s favorite go to enchilada. I love the fact that they are so versatile. They can be vegetarian or you can incorporate meat, either way you can sure get your protein in with these. This dinner cooks in 15 minutes and who doesn’t have time for that….
Serving Size 2
Ingredients:
4 Corn Torilla’s (I like the trader joe’s reduced fat 6 inch ones)
2 TB salsa
1/4 cup black beans
1/2 cup Mexican Blend or Colby Jack Cheddar Shredded Cheese or 2% cheddar, divided
2 green onions, chopped, divided
1 tsp ground chilli powder
1 large garlic clove, finally diced
3-4 oz of grilled chicken breast, shredded, if making vegetarian switch out the meat for tofu or more beans pinto is a good combo
1/2 cup of fat free ricotta or fat free cottage cheese
1/2 cup enchilada sauce, divided
Directions:
- Place 1/4 cup of enchilada sauce on the bottom of an oven proof 8 by 10 glass baking dish. Set aside. Preheat the oven to 375 degrees.
- In a small to medium bowl mix, ricotta cheese, 1/4 cup shredded cheese, garlic, chili powder, green onion (save a few slices for garnish), salsa, chicken,& black beans.
- Down the center of each tortilla place 5-6 TB down of the filling. Roll the tortilla up and place it fold side down in the prepared baking dish. Repeat with all the tortillas.
- Evenly add the remaining enchilada sauce ontop and sprinkle with the remaining 1/4 cup of cheese and bake for 15-20 minutes on 375 degrees.
- Once you remove the dish from the oven you can sprinkle with remaining green onion for garnish.
-
