Now that the Holiday season is over, is time to turn our new year resolutions into a reality! If one of your resolutions is to lose a few pounds, today I want to share with you a super easy to prepare, delicious and versatile recipe. I am talking about a healthified version of chicken enchiladas. As I said before, not only are enchiladas are quite easy to prepare, all you need are a few ingredients. But they are also extremely versatile and delicious. To customize your enchiladas to your liking, all you need to do is add your favorite kind of meat, veggies and enchilada sauce and you are done! Yes, it is that simple. For my version of Chicken Enchiladas, I used chicken, vegetables and to add fiber, a good dose of black beans on wheat tortillas. Yum, sounds delicious, right?

Chicken Enchiladas

To prepare this recipe you will need the following ingredients: 4 skinless, boneless chicken breast halves; 1 small onion, chopped; 1 cup of fat-free sour cream or Greek yogurt; 1/2 cup chopped green bell pepper; 1/2 cup chopped red bell pepper; 1 clove garlic, minced; 1 can black beans, rinsed and drained (15 oz.); whole wheat flour tortillas (10-inch); 1 can of enchilada sauce (28 oz.), and 2 cups of shredded cheese.

Once you have those ingredients, proceed with the following: Pre-heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Marinade the chicken with Oregano, Black pepper, and salt. Cook chicken on the grill or stove top until chicken is no longer pink (at least until 165 degrees Fahrenheit or 74 degrees Celsius). Remove chicken from grill or stove and diced. In a skillet, saute green and red peppers, onion, and minced garlic until tender but not too soft. Add in chicken, beans, sour cream, 1/2 can of enchilada sauce and 1 cup of cheese. Heat on low heat until the cheese melts. Assemble Enchiladas: Spoon in even amounts of filling into tortillas. Arrange tortillas in a 9×13-inch baking dish. Cover enchiladas with enchilada sauce and 3/4 to 1 cup of cheese Bake uncovered until cheese has melted and sauce bubbles, 20 to 30 minutes. Let the enchiladas cool for about 10 minutes before serving. Top your enchiladas with low-fat sour cream, avocados, and tomatoes.

If you decided to make these delicious and versatile Chicken Enchiladas recipe, come back and let us know how you liked it by dropping us a note in the comment section below. If you share on social media, be sure to tag us, we will be sure to re-share your amazing creations. Enjoy!

Para nuestros amigos Latinos, pueden encontrar esta receta en Español en el sitio de Big Lots Latino aquí.

Disclosure: This is a sponsored post written by me on behalf of Big Lots Latino. All expressed opinions are 100% mine and not influenced by anything or anyone.

Chicken Enchiladas

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Ingredients

• 4 skinless, boneless chicken breast halves
• 1 small onion, chopped
• 1 cup of fat-free sour cream or Greek yogurt
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 clove garlic, minced
• 1 can black beans, rinsed and drained (15 oz.)
• whole wheat flour tortillas, 10-inch
• 1 can of enchilada sauce, 28 oz.
• 2 cups of shredded cheese

Instructions

1. Pre-heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2. Marinade the chicken with Oregano, Black pepper, and salt.
3. Cook chicken on the grill or stove top until chicken is no longer pink (at least until 165 degrees Fahrenheit or 74 degrees Celsius).
4. Remove chicken from grill or stove and diced.
5. In a skillet, saute green and red peppers, onion, and minced garlic until tender but not too soft.
6. Add in chicken, beans, sour cream, 1/2 can of enchilada sauce and 1 cup of cheese. Heat on low heat until the cheese melts.
7. Assemble Enchiladas: Spoon in even amounts of filling into tortillas. Arrange tortillas in a 9x13-inch baking dish.
8. Cover enchiladas with enchilada sauce and 3/4 to 1 cup of cheese
9. Bake uncovered until cheese has melted and sauce bubbles, 20 to 30 minutes.
10. Let the enchiladas cool for about 10 minutes before serving.
11. Top your enchiladas with low-fat sour cream, avocados, and tomatoes.