Black Bean Chicken Enchiladas With Spicy Avocado1
It is beef liver keto the third week of August. I’m not really ready for Summer season to get rid of.
-I’m not ready for my hair to carefully turn a dingy blonde. Blah.
-I wish to keep wearing my swimsuit all day long and night within the weekends.
-I just like the farmer’s market and almost all their delightful cheap produce.
In any case I’ve decided I need to make the rest of this Summer season memorable. Right now, I feel like Judy Moody as well as the NOT Bummer Summer. Don’t ever watch that film. Gingers and Big Foots usually do not make for a good storyline. Ever.
Now I’ve got gingers and Big Foots in your head. Back to meals and normal thoughts…
Hmmm… What else have I done this summer?
I’ve been to numerous potlucks this summer. Boring.
Anyway I wanted to make these enchiladas simply because they remind me of my children social gatherings. Typically we don’t make traditional food. We get adventurous, or must i say ambitious haha. We make fresh meals every week. Everyone contributes to the meal and at the end we sit back happy to maintain eachothers company and proud of what we created together.
It’s never boring.
My tastebuds love a good adventure. They prefer to party.
These enchiladas were vanished that night. My family didn’t know that they were a wholesome enchilada. About 300 calories per serving. They had multiple portions though. We’d homemade sangrias, layered taco dip, and lots of chips too. Then we had my Summer Berry Peach Pie for dessert. It’s was an ideal summer meal.
Calories: 277
Body fat: 12.3
Sugars: 24g
Fibers: 8.4g
Protein: 22.4g
Ingredients
2 1/2 cups of shredded cooked chicken white meat
2 – 15 oz cans of fat-free refried black colored coffee beans (or regular refried coffee beans will continue to work)
1 cup of iced sweet corn
2 cloves of garlic clove, minced
½ glass of diced onion, yellowish or white
1 teaspoon of crimson pepper flakes
1 teaspoon of garlic clove powder
1 teaspoon of cumin
1/3 cup cut cilantro
2 1/2 cups of low fat Colby jack cheese
7- whole wheat grains 10 inch tortillas (burrito style)
For salsa:
½ cup clean cilantro
1 teaspoon lime juice
Instructions
Spray large pan with nonstick cooking oil and place on moderate heat up. Add corn, garlic clove, onion, reddish colored pepper flakes, cumin, garlic clove powder, and the optional jalapeno if you’d like. Make until onions have softened. Up coming add chicken and cilantro to mix and ½ can from the enchilada sauce. Simmer on low for two minutes. Switch off heat and let mixture cool.
Preheat oven to 350 degrees F. Spray 9×13 baking pan with cooking squirt.
Next warm tortillas in microwave for about 20 seconds so they’re better to roll. Then, place about 1/2 glass of refried beans on each tortilla. Up coming take on the subject of 1/2 glass of chicken blend and place on top of beans. Sprinkle about ¼ glass of parmesan cheese in each tortilla. Fold each tortilla and place seam aspect down in pan.
Add remaining enchilada sauce together with the tortillas and sprinkle remaining cheese on top. Bake for thirty minutes until mozzarella cheese is normally melted and edges of tortillas commence to switch golden brown. Allow enchiladas to cool a few momemts before providing and best with avocado-tomato salsa and sour cream.
While enchiladas are cooking, help to make the salsa. To create salsa: In a medium bowl, combine all salsa elements. Stir until consistently blended. Refrigerate until prepared to serve.
These should make 7 large enchiladas. 1 serving = 1/2 enchilada with salsa.
found your blog throught mn food bloggers…here’s my MN enchilada post: –
such an excellent thing to help to make…it has great color and it’s cool, hot, crunchy, cheesy, meaty. that is today my go-to meal to create to family occasions.