I tried this recipe out the other night and it turned out really well. When I have made Enchiladas in the past my husband hates how soggy they got from to much liquid. So I came up with this recipe that is healthy and does not have any liquid in it. The prep time for the recipe was pretty quick which made it even better for me and my busy schedule. So no more talk here is the recipe;
Healthy Chicken and Black Bean Enchiladas
One pound chicken (I used one of my pre-cooked frozen servings)
2 Tbsps of water2 Tbsps of organic taco seasoning or more if you like
1/2 large onion diced
1 cup black beans washed and drained
1 small can of diced olives
6-8 100% whole wheat tortillas
Colby jack cheese
Pre-heat your oven to 350* and spray a 9×13 pan with non-stick cooking spray.
Cook your chicken in a non stick frying pan until it’s no longer pink inside. Dice or slice it into small pieces.
Repeat filling with chicken mixture and sprinkling with cheese on the rest of the tortillas and place them in backing dish. Once they are all filed place pan in the oven and bake for 25-30 mins. Until tops start to turn a little golden brown.