One Dish Dinner
Chicken Enchiladas Suizas
Quick Refried Black Beans
Ingredients
- 1½ lb boneless, skinless chicken breasts (see Note)
- ½ tsp pepper
- ¼ tsp salt
- 1 (15.5-oz) jar salsa verde (such as Late July)
- ½ cup Mexican crema (or use sour cream)
- ½ cup chopped fresh cilantro, divided
- 1 tsp ground cumin
- 12 corn tortillas, heated
- 1 (8-oz) block Monterey Jack cheese, shredded
- 2 avocados, sliced
- 2 organic tomatoes, chopped
Instructions
- Preheat oven to 350°F. Sprinkle chicken with pepper and salt; place in a baking dish. Bake 25 minutes or until done; shred with two forks.
- Meanwhile, bring salsa verde and crema to a simmer in a saucepan over medium heat.
- Stir together shredded chicken, ½ cup salsa verde mixture, ¼ cup cilantro, and cumin.
- Arrange 4 tortillas in bottom of a 2-quart baking dish, tearing to fit as needed. Top with half of chicken mixture and ¾ cup cheese. Repeat layers once; top with 4 tortillas. Pour remaining salsa verde mixture over tortillas; sprinkle with ½ cup cheese.
- Bake 15 minutes or until cheese is melted and enchiladas are thoroughly heated. Top with avocado, tomatoes, and ¼ cup cilantro.
Side Dish Ingredients
- 2 (15-oz) cans BPA-free black beans, drained and rinsed
- ½ cup low-sodium chicken broth
- 2 green onions, finely chopped
Side Dish Instructions
- Combine beans and broth in a large skillet. Cook over medium heat, stirring and mashing with a spoon or potato masher until thoroughly heated.
- Season with salt and pepper to taste; top with onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
578
|
112
|
690
|
| Fat (g) | 30 | 1 | 31 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 39 | 7 | 46 |
| Carb (g) | 37 | 19 | 56 |
| Fiber (g) | 8 | 6 | 14 |
| Sodium (mg) | 929 | 269 | 1198 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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