Black Bean Chicken Enchiladas With Spicy Avocado

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It's the third week of August. I'm not really ready for Summer season to end. You're most likely not either.
-I'm not ready for my hair to turn a dingy blonde. Blah.
-I wish to keep dressed in my swimsuit all day long and night over the weekends.
-I just like the farmer's marketplace and all their delightful cheap make.
Anyway I've decided I need to make the others of this Summer time memorable. Right now, Personally i think like Judy Moody as well as the Not So Bummer Summertime. Don't ever watch that movie. Gingers and Big Foots usually do not make for an excellent storyline. Ever.
Now I've got gingers and Big Foots in your head. Back to food and normal thoughts…

Hmmm… What else possess I done come early july? I've been to numerous potlucks this summer. Boring.
Anyway I wanted to create these enchiladas because they remind me of my children social gatherings. Typically we don't make traditional food. We get adventurous, or should I say ambitious haha. We make brand-new meals weekly. Everyone plays a part in the meal and at the end we sit back happy to maintain eachothers company and pleased with what we made together.
It's never boring.
My tastebuds love a good adventure. They prefer to party.
These enchiladas were removed that night. didn't understand that these were a healthier enchilada. About 300 calories per serving. That they had multiple portions though. We'd homemade sangrias, split taco dip, and lots of chips too. Then we had my Summer season Berry Peach Pie for dessert. It's was the perfect summer meal.
Calories: 277
Fat: 2.3
Sugars: 24g
Fiber: 8.4g
Protein: 22.4g
2 /2 cups of shredded cooked chicken white meat
2 - 5 oz cans of fat-free refried black colored coffee beans (or regular refried beans will work)
cup of frozen sweet corn
2 cloves of garlic, minced
½ cup of diced onion, yellow or white
teaspoon of red pepper flakes
teaspoon of garlic powder
teaspoon of cumin
/3 cup cut cilantro
2 /2 cups of reduced fat Colby jack cheese
7- whole wheat grains 0 inch tortillas (burrito style)
For salsa:
½ cup refreshing cilantro
teaspoon lime juice
Spray large pan with nonstick cooking food oil and put on moderate heat. Add corn, garlic, onion, reddish pepper flakes, cumin, garlic clove powder, and the optional jalapeno if you'd like. Make until onions possess softened. Up coming add chicken and cilantro to mix and ½ can from the enchilada sauce. Simmer on low for two minutes. Turn off heat and allow mixture cool.
Preheat oven to 350 levels F. Apply 9x 3 baking skillet with cooking aerosol.
Following warm tortillas in microwave for approximately 20 secs so they are better to roll. After that, place about /2 cup of refried beans on each tortilla. Next take on the subject of /2 glass of chicken mix and place on top of coffee beans. Sprinkle about ¼ glass of parmesan cheese in each tortilla. Collapse each tortilla and place seam side down in pan.
Add remaining enchilada sauce on top of the tortillas and sprinkle remaining cheese at the top. Bake for 30 minutes until mozzarella cheese is melted and sides of tortillas begin to turn golden brownish. Allow enchiladas to awesome a few minutes before offering and top with avocado-tomato salsa and sour cream.
While enchiladas are baking, make the salsa. To create salsa: Inside a moderate dish, combine all salsa ingredients. Stir until evenly mixed. Refrigerate until prepared to serve.
These should make 7 large enchiladas. portion = /2 enchilada with salsa.
found your site throught mn meals bloggers…here's my MN enchilada post: -
such a great thing to make…it has great color and it's cool, hot, crunchy, cheesy, meaty. this is today my go-to food to bring to family events.