I can't believe I haven't posted this recipe yet! This is one of my fast, easy, pretty healthy favorites!
1 1/2 | |
| 1 | tablespoon olive oil |
| 1/2 | teaspoon cumin |
| 2 | teaspoons minced garlic |
| 1 | onion, chopped |
| 1 | jalapeno, seeded and finely chopped |
| 1 (14 | ounce) can fat-free refried beans |
| 8 | |
| 1 (10 | ounce) can enchilada sauce |
| 1 | cup shredded low-fat cheddar cheese |
- Pre-heat oven to 350 degrees.
- Boil chicken breasts in water for approximately 20 minutes or until done.
- Remove, let cool and shred or thinly slice.
- Heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes.
- Add cooked chicken.
- Simmer to warm through.
- Fill tortillas with equal portions of refried beans and chicken. Roll up and place in a baking dish large enough to fill all 8 enchiladas.
- Pour enchilada sauce over the top and sprinkle with shredded cheese.
- Bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through.
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