Everytime I go to make a casserole or other baked dish, I'm reminded once again why they are great friends to someone with a crazy travel schedule. If I can freeze it and it tastes as good later, that baked dish is a bro for life.
Today's recipe is one that I adapted from Le Creme de La Crumb. A couple substitutions make it a little lower calorie than the original.
Ingredients:
- 12 Whole Grain Tortillas
- 1 can of Black Beans
- 1 can of Diced Green Chiles
- 1 can of Rotel (or diced tomatoes)
- 1 block of Monterrey Jack Cheese (Skip this if you want the healthy version)
- 2 chicken breasts
- 3 Avocados
- 1 Red Onion
- 3 tsp. Chili Powder
- 2 tsp. Cumin
- Salt and Pepper
- 2 Cloves of Garlic
- 2 Cans of Verde Enchilada Sauce
Directions:
- Boil chicken breasts with some salt and pepper until cooked through. Drain water, then shred chicken and place in a bowl.
- Preheat oven to 450 degrees.
- Add to the same bowl: drained & rinsed black beans, diced green chiles, drained can of Rotel, diced red onion, and 3 diced avocados.
- Finish with the minced cloves of garlic, chili powder, cumin, salt and pepper. Then mix well!
- If you're looking for a little more creaminess (and not on a diet), grate the block of Monterrey Jack cheese to the side.
- Put down a layer of the enchilada sauce in your pan.
- Now for the assembly! For each tortilla shell, put a light layer of the enchilada sauce, then a couple spoon-fulls of the filling mixture, and top with a sprinkle of cheese. Roll it up then put it in the pan.
- Lay each enchilada in the pan, seam side down. Repeat until the pan is full.
- Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese and filling mixture over the top of the enchiladas (if you have any).
- Bake for about 25-30 minutes or until the sauce is bubbling.
- Serve them up and enjoy!
