Ingredients
1 1/4 lb boneless skinless chicken breasts
1 green bell pepper, diced
1 small onion, diced
1 4 oz can diced green chilies
1 small jalapeno, diced
1/2 cup black beans, drained and rinsed
9 corn tortillas
2 10 oz can mild red enchilada sauce
8 oz reduced fat cream cheese
4 oz reduced fat sour cream (and some for garnish too!)
I cup shredded cheddar cheese
1/2 Tbl olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
Instructions
Pre-heat oven to 350 degrees.
Boil chicken breasts till they are completely cooked. Remove from water and pat dry. Shred chicken with a fork and set aside.
In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in 1/2 Tbl of olive oil. When onions are soft move contents of the skillet into a large bowl. Add chicken, black beans, salt, pepper, and cumin. Stir till all ingredients are evenly distributed. Stir in 1/2 the amount of cream cheese and the sour cream.
Have a 9x13 baking dish ready for the enchilada construction. Place tortillas on a plate and microwave for 30 seconds. open one can of sauce and pour it into a bowl. Dip one tortilla in the sauce removing excess sauce with your fingers. Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish. Repeat with the remaining tortillas and chicken. Once you have rolled all the tortillas open the second can of sauce and mix it with the remaining creamy cheese. Pour sauce over the enchiladas and top with cheddar cheese.
Bake uncovered for 25-30 minutes, or until hot and sides bubble.