two skinny jenkins


090624 – enchiladas – revised
090624, 10:07 pm
Filed under: DINNER | Tags: , , , ,

tasty enchiladas

I know my plating skills leave something to be desire, but these enchiladas are undoubtedly better than last time.  more vegetables and less cooking time. I made these with a side of guacamole and homemade chips, while joe prepared the dark and stormies.

  • 2 chicken breasts
  • 1 medium onion
  • 1 1/2 C plain yogurt
  • 1/2 C shredded cheddar cheese
  • 1 small green pepper, chopped
  • 1 C black beans
  • 1/2 C frozen corn kernels
  • 1 can diced tomatoes
  • 1 t oregano
  • 1 t black pepper
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t chili powder
  • 1 can enchilada sauce
  • 1/2 C shredded cheddar cheese
  1. Preheat oven to 350° F.  Cook trimmed chicken breasts in a large skillet over medium heat until no longer pink.  remove from skillet, shread, and return to skillet with onion, yogurt, and 1/2 C of cheese.
  2. stir over medium-low heat until cheese is melted. then add green pepper, spices, canned tomato, black beans, and corn.  simmer for 5-8 minutes.
  3. Scoop a portion of the filling into a flour tortilla in a 9″ x 13″ baking dish.  Roll the tortilla over so that the seam side is down, or on the side.  Repeat with as many tortillas will fit in the pan.  I always have leftover filling, but it is good by itself.
  4. cover the rolled tortillas with enchilada sauce and sprinkle with last 1/2 C of cheese.
  5. Bake for 20 minutes in preheated oven.

Click here for Guacamole recipe.

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