Are you looking to bring a little fun to your dinner table ? Try these Skinny Chicken and Black Bean Enchiladas. They are versatile...you could use any veggies, meat & beans you prefer. I bake off 2 trays every time I make these because no one minds eating the leftovers later in the week. If 2 trays is a bit much for your family you can save half of the meat/bean/veggie mixture and store it in the freezer for next time you want a quick meal. Top the enchiladas off with garnishes of your choice! Enjoy! :-)
Pre-heat your oven to 375 degrees and prepare 2 large baking dish with non stick spray & pour 1/2 can on the bottom of each dish (only 1 dish if you are freezing 1/2 the recipe) set aside
In a large wok add EVOO and turn stove to high heat. Add: onions, garlic, chicken & 2 Tbsp taco seasoning. Saute for 5 minutes until chicken is slightly browned. Add black beans, peppers and refried beans. Combine well and cook for additional 5-7 minutes until heated through.
Portion out 3/4 cup of cheese (this will be used for the inside of all the tortillas)
Lay tortilla flat and add 1/2 cup of chicken mixture, sprinkle cheese on top and fold sides over (view pic)
Place in baking dish seam side down. (do this for all the tortillas)
Once all tortillas are stuffed and placed in baking dish…Pour another 1/2 can of Enchilada sauce over the tortillas. Spread it out thin and cover as much as you can. Sprinkle 1/4 cup cheese over each baking dish. Cover with foil and bake for 45 minutes. OR store in Refrigerator and add additional 15 minutes when baking it out of the fridge.