Baked Cheesy Chicken Enchiladas

Baked Cheesy Chicken Enchiladas

So the cheese makes these a little less healthy and you won't find this recipe in the Ultimate Portion Fix plan but, minus the cheese it's all good stuff so if you're sticking to your meal plan, skip adding the cheese to the mix and use minimal cheese on top.

I made this for Cinco de Mayo and I'm always a little scared to try a new recipe with the family. It's a crapshoot whether everyone will like it or if it'll be a fight to make the kids eat it. This one was a major hit. My 16 year old ate 4 enchiladas!

Ingredients:

1 medium onion, chopped fine
2 jalapenos or 1 serrano pepper, seeded and chopped fine
3 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 15-oz can tomato sauce
1 can black beans (rinsed and drained)
1 cup water
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup colby jack or mexican cheese, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 soft corn tortillas (I used 10 inch, you could make smaller enchiladas with 6 inch)
cooking spray
salt and ground black pepper

Directions:

Preheat oven to 425.

Combine the onion, pepper, 1/2 teaspoon salt, garlic, chili powder, cumin, tomato sauce, chicken and water to crockpot and cook on low for 8 hours.

Once chicken is cooked all the way through and falling apart, remove from crockpot and shred the chicken into bite-sized pieces. Add 1/4 cup of the sauce from the crockpot, 1 cup cheese, black beans, and the cilantro. Toss to combine. Season sauce with additional salt and pepper to taste.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour remaining sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.