Chicken Enchiladas

Authentic Mexican flavor makes for a great family-style dinner — enjoy!

Skillet Beef Enchiladas
1 large can Las Palmas Enchilada Sauce
1 large onion, chopped
3 green onions, chopped
1 large tomato
1 16 oz. can black beans
4 chicken breasts
3 T. Schilling taco seasoning
Sliced olives; sliced jalapeño
Fresh Salsa
1 T. olive oil
10 corn tortillas or 60 calorie whole wheat
1/2 cup white wine
1 head iceberg lettuce
2 T. vinegar
1/2 cup Kraft 2% Colby or Jack cheese
1 pint light sour cream

Boil chicken breasts for about 15 minutes.  Shred and place in a container and cover with taco seasoning and wine — refrigerate for two hours.

Chop onions and tomato and sauté in olive oil.  Drain beans and add to mixture.  Heat and set aside.

Shred head of lettuce, toss with vinegar and pepper.

Heat sauce until warm.

Dip tortilla in sauce and place in 9×11” dish.  Fill tortilla with chicken mixture and roll.  Top with 2 T. sauce.  Repeat.

Sprinkle enchiladas with cheese and bake in preheated 350 degree oven for 25 minutes.

Top each enchilada with lettuce, sour cream and salsa, olives and jalapeños.

Serving size:  1 enchilada = 1 Bread, 1 Vegetable, 2 Protein, 1 Fat


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