Chicken and Black Bean Enchiladas

I tell ya... Enchilada must mean filling or something cuz everytime I eat one I am just stuffed afterwards.  This time I followed one of Gina's Recipes for Turkey and Clack Bean Enchiladas (but I used ground chicken breast... the ground turkey around here is too high in fat for me right now).  Her enchilada sauce is FANTASTIC! I was talking to Chris at the dinner table tonight wondering how I could make this stuff in larger batches and can it!  It's tasty.  I am officially a fan of Chipotles in Adobo sauce to be sure!

Give this one a try!

Enchiladas

• 1 lb ground chicken breast
• 15 oz can black beans, rinsed and drained
• 4.5 oz can chopped green chiles
• 15 oz can crushed tomato
• 2 cloves garlic, minced
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1-2 tsp cumin  (I used 1 1/2)
• salt
• 10 fat free flour tortillas - 8"
• 1 cup fat free cheddar cheese
• nonstick cooking spray

Sauce

• 2 cloves garlic, minced
• 2 Tbsp Chipotle chiles in adobo sauce
• 1 15 oz can tomato sauce
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 3/4 cups chicken broth
• salt and pepper

Sauce: In medium pan, spray oil and saute garlic.  Add chiles in adobo, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to boil.  Reduce heat and simmer for 5-10 minutes.  Set aside.

Enchilada Filling: In large skillet, brown chicken and season with salt.  Add onion, cilantro, garlic, black beans, green chiles, tomatoes, cumin and chili powder.  Mix well and simmer on low, covered for 20 minutes.  Remove lid and simmer another 5-10 minutes to reduce liquid.

Preheat oven to 400. Spray 9x13 pan.

Put 1/2 - 3/4 cup mixture in each tortilla and fold.  Place in pan seam side down.  Top with Sauce and cheese.  Cover with foil and bake for 20-25 minutes.  Top as desired (count your points!)

10 enchiladas at 6 points plus each!  I had one and it was enough... Chris ate 2 and they must have been good cuz he cleaned his plate!